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+ servings

Banana Cake with Pecans and Toasted Coconut

Servings: 9 -12 slices of cake


  • Coconut Oil Spray
  • 1 1/2 cups flour
  • 1/3 cup white sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup vanilla yogurt
  • 3/4 cup mashed overripe banana about 2 bananas
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 large egg lightly beaten
  • 1/2 cup sweetened shredded coconut divided
  • 1/4 cup pecans chopped


  • 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 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 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 a 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 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Slice and serve. Enjoy.