Mixture: 6 tablespoons of butter or margarine at room temperature
3/4 cup all-purpose flour
1 egg
1 tablespoon grated lime zest
1 cup milk
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons active dry yeast
2 cups sliced bananas
Topping: 4 tablespoons of butter or margarine at room temperature
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1/2 cup shredded coconut
Mixture: 6 tablespoons of butter or margarine at room temperature
3/4 cup all-purpose flour
1 egg
1 tablespoon grated lime zest
1 cup milk
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons active dry yeast
2 cups sliced bananas
Topping: 4 tablespoons of butter or margarine at room temperature
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1/2 cup shredded coconut
In a large mixing bowl, cream together the butter or margarine and sugar
Add the egg, lime zest, and milk
Mix until smooth
In another bowl, whisk together the flours and yeast
Combine the wet and dry ingredients
Add the bananas and mix well
Spread the batter evenly into a 20x30 cm baking dish greased and floured
Mix all the topping ingredients to form a thick crumb
Sprinkle over the batter
Bake in a moderate oven (180°C) for about 45 minutes or until a toothpick inserted comes out clean
Let cool in the baking dish
Note: If desired, use 2 cups of all-purpose flour and omit the whole wheat flour.
