Wednesday, March 31, 2010

Banana Nut Coconut Cake

More than just your average banana cake!

The original recipe had four bananas in it - imagine how many vitamins would be in that! Seeing as I don't eat much cake, and there's only two of us, I halved it. The full recipe is available here. I got mine from the American Dinner Spinner iPhone App... safe to say I'm obsessed with recipe applications ;-)


3/4 cup white sugar

1/4 cup butter, softened

1 egg

1 1/2 bananas, mashed (reserve the other half for the frosting)

1 cup plain flour

1/2 teaspoon baking soda

1/8 cup buttermilk

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

1/2 cup shredded coconut


1/4 cup butter, softened

2 cups icing sugar

1/2 banana, mashed

1/2 cup chopped pecans

1/2 cup shredded coconut

1/2 teaspoon vanilla extract


1. Preheat oven to 180C. Grease and flour a 9-inch round cake tin. I used square. no big deal.

2. In a medium bowl, cream together white sugar and butter. Add eggs and mashed bananas.

3. Add baking soda to the flour, and add to the mix alternately with the buttermilk, mixing well after each addition. Blend in the vanilla, then fold in the pecans and coconut.

4. Bake 25-30 minutes. Cool completely before frosting.

Frosting Method:

1. Cream together butter and sugar. Mix in mashed banana, pecans, coconut and vanilla. It was a bit thick at this point, so I added soy milk one teaspoon at a time until it was spreadable and mixed thoroughly. You can use regular milk, but I never have it.

It's no oil painting, but it tastes good!!

Banana Nut Coconut Cake on FoodistaBanana Nut Coconut Cake


  1. Oh wow, that looks delicious! *drool*

  2. This takes banana cakes to a whole new level of awesomeness!I cant wait to try this!If you won't mind, I'd really love to guide foodista readers to your site. Just add your choice of Foodista widget at the end of this blog post and you're all set. Thanks!

  3. You read my mind, Alisa... consider it done!

  4. Oh wow, that looks delicious! *drool*