Name: Coconut Banana Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 medium overly ripe bananas (mashed, about 1 and 1/4 cup mashed); 1/2 cup melted coconut oil; 1/4 cup honey; 2 eggs; 2 teaspoons vanilla extract; 1 and 1/2 cups all-purpose flour; 1 and 1/2 teaspoons baking soda; 1 teaspoon ground cinnamon ((optional)); 1/2 teaspoon kosher salt; 1/2 cup shredded sweetened or unsweetened coconut flakes; 2 ounces cream cheese (at room temperature); 1 stick (8 tablespoons) salted butter (at room temperature); 1 cup powdered sugar; 1/2 cup unsweetened cocoa powder; 2 teaspoons vanilla extract; 1/4 cup canned coconut milk

Jump to Recipe Print Recipe

The Coconut Banana Cake is one of those recipes that brings back fond memories of sunny afternoons spent in the kitchen. I remember the first time I baked this delightful cake; the aroma of ripe bananas and coconut wafted through my home, creating a cozy atmosphere that instantly lifted my spirits. This cake combines the natural sweetness of bananas with the tropical twist of coconut, making it a perfect treat for any occasion. Each bite is moist, fluffy, and topped with a luxurious fudgy chocolate frosting that adds just the right amount of indulgence. Whether you’re celebrating a birthday or simply enjoying a quiet evening at home, this cake is sure to bring smiles and satisfaction.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
20 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
12 g

Tools Used:
Frying Pan, Oven, Chef’s Knife, Mixing Bowl, Wooden Spoon, Baking Sheet

The Best Thing About This Coconut Banana Cake

It’s Incredibly Simple

One of the best aspects of the Coconut Banana Cake is how easy it is to make. With just a handful of ingredients, you can create a show-stopping dessert that looks and tastes like it came from a bakery. The simplicity of this recipe makes it perfect for both novice bakers and seasoned chefs, ensuring that everyone can enjoy a slice of this deliciousness.

Perfectly Moist Texture

The combination of mashed bananas and coconut oil results in an incredibly moist cake. This texture is what makes each slice so irresistible. As the cake bakes, the bananas caramelize slightly, enhancing their natural sweetness and resulting in a soft crumb that literally melts in your mouth.

A Chocolate Lover’s Dream

Let’s not forget about the decadent fudgy chocolate frosting! Made from cream cheese and cocoa powder, this frosting adds a rich layer of flavor that perfectly complements the cake. The contrast between the tropical cake and the chocolatey topping is a match made in baking heaven, ensuring that every bite is a delightful experience.

Versatile and Customizable

This cake can easily adapt to your preferences. Want to make it gluten-free? Simply swap in your favorite gluten-free flour blend. It’s versatile enough to suit various dietary needs, making it a great choice for gatherings where you want everyone to enjoy a slice.

Ideal for Any Occasion

The Coconut Banana Cake shines at every event, from birthday parties to casual family dinners. It’s a wonderful way to celebrate special moments or simply enjoy with friends over coffee. The cake’s unique flavor profile and delightful presentation make it a centerpiece that can kick off any celebration.

Leftover Magic

If you happen to have any leftovers, the cake keeps well for several days. In fact, it tastes even better the next day as the flavors continue to meld. You’ll find yourself sneaking slices whenever you pass through the kitchen!

What Goes Into Coconut Banana Cake

The ingredients for the Coconut Banana Cake are simple yet powerful. Each component plays a crucial role in creating the cake’s unique flavor and texture. The star of the show, of course, is the overly ripe bananas, which contribute natural sweetness and moisture. Combined with shredded coconut, you get that tropical vibe, while the chocolate frosting adds a perfect finishing touch. Let’s take a look at what you’ll need to whip up this delicious cake.

4 medium overly ripe bananas (mashed, about 1 and 1/4 cup mashed) – The key ingredient, bringing sweetness and moisture to the cake.
1/2 cup melted coconut oil – Adds a subtle coconut flavor and keeps the cake moist.
1/4 cup honey – Naturally sweetens the cake and complements the bananas.
2 eggs – Binds the ingredients together and adds richness.
2 teaspoons vanilla extract – Enhances the overall flavor profile.
1 and 1/2 cups all-purpose flour – Provides the structure for the cake.
1 and 1/2 teaspoons baking soda – Helps the cake rise and become fluffy.
1 teaspoon ground cinnamon (optional) – Adds warmth and depth to the flavor.
1/2 teaspoon kosher salt – Balances the sweetness.
1/2 cup shredded sweetened or unsweetened coconut flakes – Adds texture and enhances the coconut flavor.
2 ounces cream cheese (at room temperature) – Creates a creamy base for the frosting.
1 stick (8 tablespoons) salted butter (at room temperature) – Adds richness and flavor to the frosting.
1 cup powdered sugar – Sweetens the frosting and gives it a smooth consistency.
1/2 cup unsweetened cocoa powder – Provides the chocolate flavor in the frosting.
2 teaspoons vanilla extract – A second layer of flavor for the frosting.
1/4 cup canned coconut milk – Adds creaminess to the frosting.

Recipe Steps for Coconut Banana Cake

Making the Coconut Banana Cake is not only straightforward but also incredibly satisfying. The process allows you to connect with the ingredients and watch them transform into a beautiful dessert. Let’s dive into the step-by-step instructions to bake this delightful cake!

Preheat your oven to 350 degrees F. Grease an 8-inch square baking pan with some coconut oil or butter. For added convenience, line the bottom with parchment paper to make it easier to remove the cake later.
In a large mixing bowl, combine the mashed bananas, coconut oil, honey, eggs, and vanilla. Stir everything together until just combined. Make sure the bananas are fully mashed to avoid large lumps in your batter.
Add the flour, baking soda, cinnamon, and kosher salt to the banana mixture. Gently mix until the dry ingredients are just incorporated; avoid over-mixing to ensure a fluffy cake.
Now, fold in the coconut flakes. This will add a delightful texture to your cake. You want to see those little coconut shreds peeking through the batter.
Pour the batter into the prepared baking pan, making sure to spread it evenly. Bake in the preheated oven for 30 to 40 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely for at least 30 minutes before frosting.
While the cake is cooling, let’s prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter using an electric mixer until the mixture is light and fluffy, about 2 minutes. This step is crucial for achieving a smooth frosting.
Add the powdered sugar, cocoa powder, and the additional vanilla extract to the bowl. Beat the mixture for another 2 to 4 minutes until it’s fluffy and smooth, creating a beautiful chocolate frosting.
Finally, beat in the coconut milk until well combined. This will give your frosting a silky texture.
Once the cake is completely cooled, spread the delicious chocolate frosting over the top of the cake. Slice into squares, serve, and enjoy!

Things Worth Knowing

Check the Bananas: Use overly ripe bananas for the best flavor; they should have dark spots and be soft to the touch.
Oven Temperature: Ensure the oven is fully preheated to avoid uneven baking.
Frosting Consistency: If the frosting is too thick, add a little more coconut milk to achieve desired spreadability.
Cooling Time: Let the cake cool completely before frosting; this helps the frosting adhere better.

Make It Your Own

There’s always room for creativity in baking! Here are some tips to customize your Coconut Banana Cake to make it truly your own:

Storage: Store leftover cake in an airtight container at room temperature for 3 to 4 days.
Freezing: You can freeze slices of the cake for up to 2 months. Just wrap them tightly in plastic wrap followed by foil.
Pairing: Serve with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Add-Ins: Consider adding chocolate chips or nuts for extra flavor and texture.
Adapt Flavors: Experiment with different spices such as nutmeg or allspice to create a unique flavor profile.

Serving This Coconut Banana Cake

When it comes to serving the Coconut Banana Cake, there are endless possibilities that can elevate your dessert experience.

Ideal for Gatherings: This cake is perfect for birthday parties, family gatherings, or as a delightful afternoon snack with tea or coffee.
Seasonal Treat: With its tropical flavors, this cake is especially enjoyed during warm weather but can be a comforting treat any time of year.
Pairing Suggestions: Complement the cake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavor.
Presentation: Dust the top with extra cocoa powder or shredded coconut for a beautiful finish before serving.
Storing Leftovers: If you have leftovers, it’s best to store them in an airtight container; they can last for several days without drying out.

FAQ

The Coconut Banana Cake owes its moistness primarily to the use of overly ripe bananas and melted coconut oil. Ripe bananas contain more moisture and natural sugars, which contribute to the cake’s tender crumb. Additionally, coconut oil not only adds a subtle coconut flavor but also keeps the cake incredibly moist. This combination ensures that each slice is soft and delightful, making it hard to resist going back for seconds!

Absolutely! To make the Coconut Banana Cake gluten-free, simply substitute the all-purpose flour with an equal amount of your favorite gluten-free flour blend. I recommend using a blend that includes xanthan gum to help mimic the texture of traditional flour. This way, you can enjoy the same delicious flavors and moisture without worrying about gluten. Just ensure that all your other ingredients, like baking soda and chocolate, are gluten-free too!

Leftover Coconut Banana Cake can be stored in an airtight container at room temperature for 3 to 4 days. If you want to prolong its freshness, consider refrigerating it. However, be aware that refrigeration might slightly change the texture. For longer storage, you can freeze the cake for up to 2 months. Just wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. This way, you can enjoy a slice of cake any time you crave something sweet!

Yes, if you don’t have coconut oil on hand or prefer not to use it, you can easily substitute it with an equal amount of olive oil, melted butter, or canola oil. Each of these options will give the Coconut Banana Cake a unique flavor. For example, using olive oil will lend a fruity note, while butter will add a rich, creamy taste. Just make sure to choose an oil that complements the cake’s tropical flavors!

Conclusion

The Coconut Banana Cake is a delightful blend of flavors that truly celebrates the best of banana and coconut in one delicious treat. It’s perfect for any occasion and is sure to impress your family and friends. I encourage you to give it a try – you won’t be disappointed! The combination of moist cake and fudgy frosting is simply irresistible, making this recipe a must-have in your baking repertoire.