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Banana Cake with Pecans and Toasted Coconut

Banana Cake with Pecans and Toasted Coconut

I always seem to have overripe bananas on my counter. Instead of my usual banana bread or muffins, I decided to make this banana cake recipe from Cooking Light. I added some pecan pieces and a bit of coconut to the batter and a little more coconut to the top so it would get toasted while it baked. The house smelled fantastic while it was in the oven and the cake turned out moist and delicious. My kids gobbled up some for dessert after dinner and asked for a piece in their lunch boxes for tomorrow. My husband thought it was delicious too. I’d say that’s a successful recipe!

Banana Cake with Pecans and Toasted Coconut

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 together 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 top of the cake batter.

Banana Cake with Pecans and Toasted Coconut

Place into the oven and bake for 25-30 minutes or until a wooden skewer inserted in the center comes out clean. Cool cake in the pan for 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Slice and serve. Enjoy.

Banana Cake with Pecans and Toasted Coconut

 

Banana Cake with Pecans and Toasted Coconut

Banana Cake with Pecans and Toasted Coconut

Servings: 9 -12 slices of cake

Ingredients

  • Coconut Oil Spray
  • 1 ½ cups flour
  • 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 9x9 inch glass baking dish with coconut oil cooking spray.
  • Combine flour, baking powder, baking soda, cinnamon, and salt together 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 top of 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 cake in the pan for 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Slice and serve. Enjoy.
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14 Comments

  1. 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!

  2. 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.

  3. 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.

  4. 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. 🙂