I’ve seen a few banana cakes on the web recently and it made me want to bake one. My son and I were bored one rainy afternoon so we decided to bake a banana cake with coconut pecan frosting. It’s a Cooking Light recipe I found on myrecipesand it was simple to make and it turned out so moist and delicious. My kids loved this cake for their after school snack…they told me it was awesome at least three times. My husband and I tried it for dessert and we both agreed that it was amazing.Banana Coffee Cake with Coconut Pecan Frosting: Adapted recipe by For the Love of Cooking.net Original recipe by Cooking Light, November 2002
- 1 1/3 cup of flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 large ripe bananas
- 3/4 cup of white sugar
- 3 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 1/4 tsp freshly ground nutmeg
- 1 1/2 tsp cinnamon
- 1 large egg
- 1/4 cup packed brown sugar
- 1 tbsp of water
- 1 tbsp of butter
- 2 tbsp pecan pieces
- 2 tbsp of sweetened coconut flakes
Preheat the oven to 350 degrees. Coat a glass pie or cake dish with cooking spray.
Combine the banana, white sugar, vegetable oil, vanilla, nutmeg, cinnamon and egg in a bowl then beat with a mixer on medium speed until creamy and thoroughly combined.
Mix the baking powder, salt and baking soda with the flour then 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 pan and place on serving plate.
Combine the brown sugar, water, butter, pecans and coconut in a small pan 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.
Click here for a printable version of this recipe – For the Love of Cooking.net