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Banana Coffee Cake with Coconut Pecan Frosting
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Banana Coffee Cake with Coconut Pecan Frosting

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Pam - For the Love of Cooking / Original Cooking Light

Equipment

  • Round Pie Dish or 8-inch Baking Dish
  • Hand Mixer or Stand Mixer
  • Small Saucepan

Ingredients

Cake:

  • 2 large ripe bananas mashed
  • ¾ cup of white sugar
  • 3 tbsp vegetable oil
  • 1 large egg
  • 1½ tsp vanilla extract
  • 1½ tsp cinnamon
  • ¼ tsp freshly ground nutmeg
  • 1⅓ cup of flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda

Frosting:

  • ¼ cup packed brown sugar
  • 1 tbsp of water
  • 1 tbsp of butter
  • 2 tbsp pecan pieces
  • 2 tbsp of sweetened coconut flakes

Instructions

  • Preheat the oven to 350 degrees. Coat a round pie dish or an 8-inch baking dish with cooking spray.
  • Make a cake by combining the mashed banana, white sugar, vegetable oil, egg, vanilla, cinnamon, and nutmeg in a large bowl, then beat with a hand mixer (or stand mixer) on medium speed until creamy and thoroughly combined.
  • Mix the flour, baking powder, salt, and baking soda in a small bowl.  Gradually mix the flour into the banana mixture until well blended. Pour batter into the prepared pan.
  • Place in the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then remove from the pan and place on a serving plate.
  • Make the frosting by combining the brown sugar, water, butter, pecans, and coconut in a small saucepan over medium heat; bring to a boil and cook for 1 minute, stirring constantly.
  • Carefully spread the warm frosting over the banana cake, making sure to coat the top of the cake evenly.
  • Slice and serve. Enjoy.