Banana Cake with Pecans and Toasted Coconut
I had overripe bananas on my counter, and instead of my usual banana bread or muffins, I decided to make this easy banana cake with pecans and toasted coconut recipe from Cooking Light. The house smelled fantastic while baking, and the cake turned out moist and delicious. My kids devoured some for an after-dinner dessert and asked for a piece in their lunch boxes for tomorrow’s lunch.
Banana Cake with Pecans and Toasted Coconut
Ingredients:
- Coconut Oil Spray
- 1½ cups flour
- ⅓ cup white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 cup vanilla yogurt
- ¾ cup mashed overripe banana, about 2 bananas
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 large egg, lightly beaten
- ½ cup sweetened shredded coconut, divided
- ¼ cup pecans, chopped
How to Make Banana Cake with Pecans and Toasted Coconut
Preheat oven to 375 degrees. Coat a 9×9-inch glass baking dish with coconut oil cooking spray.
Combine flour, baking powder, baking soda, cinnamon, and salt until mixed thoroughly in a large bowl. Make a well in the center of the flour mixture.
Combine yogurt, mashed banana, coconut oil, vanilla, and egg in a small bowl; stir until well blended.
Add yogurt mixture to the flour mixture in a large bowl, stirring just until combined.
Add the pecan pieces and 1/4 cup of shredded coconut to the batter and mix.
Pour the batter into the prepared baking dish. Sprinkle the remaining 1/4 cup of coconut evenly on the cake batter.
Place into the oven and bake for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes on a wire cooling rack. Slice and serve. Enjoy.
Equipment
- 9 x 9-inch Glass Baking Dish
Ingredients
- Coconut Oil Spray
- 1½ cups flour
- â…“ cup white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 cup vanilla yogurt
- ¾ cup mashed overripe banana about 2 bananas
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 1 large egg lightly beaten
- ½ cup sweetened shredded coconut divided
- ¼ cup pecans chopped
Instructions
- Preheat oven to 375 degrees. Coat a 9 x 9-inch glass baking dish with coconut oil cooking spray.
- Combine flour, baking powder, baking soda, cinnamon, and salt until mixed thoroughly in a large bowl. Make a well in the center of the flour mixture.
- Combine yogurt, mashed banana, coconut oil, vanilla, and egg in a small bowl; stir until well blended.
- Add yogurt mixture to the flour mixture in a large bowl, stirring just until combined.
- Add the pecan pieces and 1/4 cup of shredded coconut to the batter and mix.
- Pour the batter into the prepared baking dish. Sprinkle the remaining 1/4 cup of coconut evenly on the cake batter.Â
- Place into the oven and bake for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes on a wire cooling rack. Slice and serve. Enjoy.
I will keep this recipe in mind next time I have over ripe bananas at home 🙂
It looks awesome. I like the add of toasted coconut in this gorgeous banana bread.
We all tend to have overripe bananas at one point or another and end up with some banana bread…This version is really different and delicious! I love coconut oil in cakes!
I bought some coconut oil a while ago so this is a great new way to use it!
The coconut is an inspired addition! I usually eat all of the bananas before they have a chance to over-ripen, so banana cake is a rarity.
The same with me and bananas. Living in a warm climate makes them ripe really quickly and into the freezer they go. Now I have another recipe to make. This cake has all the ingedients I like.
Pam
I don’t see an amount for the coconut and the pecans.
Thank you for letting me know! I have fixed the recipe.
Pam
Thanks Pam- looking forward to making this recipe.
Sounds very yummy!
Another method to use overripe bananas. This sounds really delicious. Loved the adding of coconut part.
I love a good banana bread. This looks especially delicious with the addition of the coconut!
i also always have brown bananas on my counter, but that’s by design–i buy them a week early and let ’em fester till they so ripe and sweet they’re practically candy! this would be a good use for them, if i ever let them go too far. 🙂
When both the husband AND the kids approve, you know it’s a winner!