Banana Cake with Pecans and Toasted Coconut
Servings 9 -12 slices of cake
Equipment
- 9 x 9-inch Glass Baking Dish
- Wire Cooling Rack
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
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.
- 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.