• Cooking Time: 60
• Banana Cake
• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• Savory Coconut Sauce
• 1 14 ounce can of coconut milk
• 1 cup of heavy cream
• 2-3 pinches of salt

1. Preheat oven to 275°. Grease and flour a 9 x 13 pan. In a small bowl, mash banana and add the lemon juice; set aside. In a separate bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream the butter and sugar until light and fluffy. One at a time, beat in the eggs, then add the vanilla. Alternating between the two, beat in the flour mixture and the buttermilk. Stir in the banana mixture. Pour the batter into your prepared pan and bake in a preheated oven for one hour, or until a toothpick inserted in the center comes out clean.
3. Savory Coconut Sauce
4. The sauce at Monsoon was slightly thick and salty, not sweet. Simmer the ingredients below over medium high heat until sauce begins to thicken.

From the Foodista Blog, by Sheri Wetherell. A copy of the dessert by the same name from the Seattle restaurant Monsoon.