Banana cake with coconut frosting

(from redmed2000’s recipe box)

Servings 18; Serving Size 1 slice (93g); Calories 340; Calories from fat 150; Total fat 17g; Cholesterol 50mg; Sodium 250mg; Carbohydrate 46g; Dietary Fiber 2g; Sugars 30g; Protein 4g.

Source: Penzey's

Prep time: 20 minutes
Cook time: 50 minutes
Serves 18 people

Categories: cake, dessert


  • 1 1/2 Cups sugar
  • 1/2 Cup butter (1 stick), softened
  • 2 eggs
  • 2 1/4 Cups flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 Cup buttermilk, sour cream or plain yogurt
  • 1 Cup very ripe, squished banana (2-3 bananas)
  • *Frosting:*
  • 1/2 Cup butter (1 stick), melted
  • 3/4 Cup brown sugar
  • 1 Cup chopped walnuts or pecans
  • 11/2 Cup sweetened coconut flakes
  • 5 TB. milk


  1. Preheat oven to 375°.

  2. Grease and flour a 9×13 pan and set aside.

  3. In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs and beat well.

  4. In a separate bowl, sift together the flour, baking soda, baking powder and salt.

  5. Gradually beat into the creamed mixture, alternating with the buttermilk. Stir in the VANILLA and banana and mix until just combined.

  6. Pour into the pan and bake at 375° for 35-40 minutes, until browned and springy to the touch. Let the cake cool before frosting.

  7. For the topping: Turn your oven to low broil. Beat together the melted butter and brown sugar. Stir in the nuts, coconut and enough milk to get a nice spreading consistency.

  8. Spread over the cake. Place under the broiler until bubbly, 5-10 minutes depending on your oven.

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