Description
Get ready for a flavor explosion with this moist Banana Bread Cake topped with Cream Cheese Frosting and sprinkled with toasted Coconut. If you have old bananas laying on the counter, this is the best dessert you can make and it's easy too!
Ingredients
Scale
Banana Bread Cake:
- 3 over ripe bananas (brown or frecked peels are best)
- 1 and 1/3 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup sour cream
Toasted Coconut Topping:
- 3/4 cup sweetened shredded coconut (from the bag in baking aisle)
Cream Cheese Frosting:
- 4 ounces cream cheese, softened to room temperature
- 4 tablespoons salted butter, softened to room temperatuer
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Peel the bananas and place the bananas in a bowl. Mash with the back of a fork or potato masher until the texture is pureed like baby food.
- Prepare an aluminum 8x8 pan (if using glass see expert tips below) and spray or wipe with vegetable oil. Cut a square piece of parchment paper to cover the bottom of the pan. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar and granulated sugar until combined well. Pour in vegetable oil, eggs, vanilla and sour cream and stir with a wooden spoon until mixed well. Add in the mashed bananas and stir again to combine.
- Pour the batter into the aluminum pan and bake at 350 degrees for 28-34 minutes until the center is fully cooked. For an easy test: Insert a toothpick in the center and look for crumbs with no wet batter.
- Once the cake is finished cooking, allow to cool for 30-40 minutes before removing from the pan.
- To Toast the Coconut Topping: Keep the oven temp at 350 degrees and spread the sweetened coconut out on a baking sheet. Bake for 6-8 minutes until toasted, shaking well half way through. Remove from the oven and allow it to cool.
- To Make the Cream Cheese Frosting: In a stand mixer or use a large bowl and hand mixer, cream together the butter and sugar with the beater attachment on medium speed for about a minute. Scrape down the sides and beat for another minute. Add in powdered sugar and vanilla and beat again for 30 seconds. Scrape down the sides of the bowl, then beat for another 30 seconds.
- Once the cake is cooled to room temperature, carefully remove the cake onto a serving dish or baking rack. You may need to run a butter knife around the edges of the cake if stuck to the pan. Use a frosting spatula to frost with cream cheese frosting. I like to smooth it out with a butter knife after. Sprinkle the top with toasted, shredded coconut.
- Cut into squares, serve and enjoy!
Notes
- Bonus Points for really brown bananas. They make the cake sweet and delish!
- The coconut toasts quick. Keep your eyes peeking at it every few minutes.
- I like to spray the 8x8 pan with vegetable oil first, then cover the bottom in parchment paper. This way it slips right out of the pan.
- Make sure the cream cheese and butter are softened to room temperature for the cream cheese frosting.
- If you use a glass pan, instead of aluminum, it can take an extra 5-15 minutes to bake. Check the center with a toothpick and look for crumbs with no wet batter before removing from the oven.
- Prep Time: 15 minutes
- Cooling Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American