Banana Coconut Cake Recipe

banana coconut cake

banana coconut cake

As usual, we bought too many bananas and some of them were getting a little too ripe to eat on their own, so I decided to make a banana cake. Since I was feeling a bit tired of standard banana cake, I decided to throw in a few more ingredients to make it a little different.  I checked the kitchen to see what I had on hand and managed to find mini dark chocolate chips and shredded coconut. I thought to myself, why not?

I was happy to find it tasted great!  The flavours and textures mixed well, not to mention it seemed to turn out lighter than standard cakes.  I liked it so much that I’m sharing the recipe with you 😀  Enjoy!

Banana Coconut Cake Recipe

Bake at 350F for approximately 1 hour


2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½-¾ cup cane sugar
¼ cup coconut sugar
2 eggs
½ cup vegetable oil or shortening
1 teaspoon vanilla
2 tablespoons milk (you can substitute almond milk as well)
3-4 tablespoons shredded coconuts
3-4 ripe bananas

Simplified Procedure:

1 – Mix wet ingredients together in one bowl (mash bananas into the mix).

2 – Add sugar to wet ingredients and mix until dissolved.

3 – Sift and mix dry ingredients in a second bowl.

4 – Combine wet ingredients with dry ingredients.

5 – Place batter into a cake pan and bake for 1 – 1½ hours. Pierce the cake with a skewer to make sure it comes out clean. When it does, the cake is done!

Submit a Comment

Your email address will not be published. Required fields are marked *