Banana Coffee Cake with Coconut Pecan Frosting

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 308.3
  • Total Fat: 10.9 g
  • Cholesterol: 34.3 mg
  • Sodium: 250.9 mg
  • Total Carbs: 50.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Banana Coffee Cake with Coconut Pecan Frosting calories by ingredient
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From - "For the love of cooking"
From - "For the love of cooking"

Number of Servings: 8


    1 1/3 cup of flour
    1/2 tsp baking powder
    1/2 tsp salt
    1/4 tsp baking soda
    2 large ripe bananas
    3/4 cup of white sugar
    3 tbsp vegetable oil
    1 1/2 tsp vanilla extract
    1/4 tsp freshly ground nutmeg
    1 1/2 tsp cinnamon
    1 large egg
    1/4 cup packed brown sugar
    1 tbsp of water
    1 tbsp of butter
    2 tbsp pecan pieces
    2 tbsp of sweetened coconut flakes


Preheat the oven to 350 degrees. Coat a glass pie or cake dish with cooking spray.

Combine the banana, vegetable oil, vanilla, nutmeg, cinnamon and egg in a bowl then beat with a mixer on medium speed until thoroughly combined.

Mix the baking powder, salt and baking soda with the flour then gradually mix the flour into the banana mixture until well blended. Pour batter into the prepared pan.

Place in the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 10 minutes then remove from pan and place on serving plate.

Combine the brown sugar, water, butter, pecans and coconut in a small pan over medium heat; bring to a boil and cook for 1 minute, stirring constantly. Carefully spread the warm frosting over the banana cake, making sure to coat the top of the cake evenly. Slice and serve. Enjoy.

Number of Servings: 8

Recipe submitted by SparkPeople user DEALWITHIT68138.

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