Coconut Banana Cake
The ultimate comfort food, this Coconut Banana Cake combines the sweet taste of ripe bananas with the tropical twist of coconut, all topped with fudgy chocolate frosting. It’s an easy weeknight dessert that everyone will love. Make it tonight and enjoy a slice of happiness!
Equipment
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
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
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
- 8. 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.
- 9. Finally, beat in the coconut milk until well combined. This will give your frosting a silky texture.
- 10. Once the cake is completely cooled, spread the delicious chocolate frosting over the top of the cake. Slice into squares, serve, and enjoy!
Notes
- To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour.
- To Replace Coconut Oil: use an equal amount of olive oil, melted butter, or canola oil.
- Storing: this cake keeps well for 3 to 4 days at room temperature.
- To cool cake quickly for frosting: place in freezer for 15 minutes. Remove and frost.