Decadent Banana Cake with Coconut Cream Cheese Frosting
Indulge in a slice of pure bliss with this Decadent Banana Cake with Coconut Cream Cheese Frosting—an irresistible dessert bursting with tropical flavors and rich, velvety textures. Made with overripe bananas for natural sweetness and a touch of buttermilk for supreme moisture, this cake achieves a tender crumb that melts in your mouth. The luscious cream cheese frosting, infused with fragrant coconut extract, takes this treat to the next level, while optional shredded coconut adds a delightful finishing touch. Perfect for celebrations or an everyday indulgence, this easy-to-make two-layer cake comes together in under an hour and is sure to impress at any gathering.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 3 large (mashed) ripe bananas
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 0.5 cups buttermilk
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter (for frosting, softened)
- 3 cups powdered sugar, sifted
- 1 teaspoons pure coconut extract
- 0.5 cups shredded sweetened coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, and melted butter, mixing well.
Stir in the eggs one at a time, followed by the vanilla extract.
Add the dry ingredients to the wet ingredients in three increments, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the coconut extract until well combined.
Once the cakes are completely cooled, place one cake layer on a serving plate and spread an even layer of frosting on top.
Place the second cake layer on top and frost the entire cake, including the sides.
If desired, sprinkle shredded sweetened coconut over the top of the cake for garnish.
Refrigerate the cake for 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
7394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.1 g | 409% | |
| Saturated Fat | 201.6 g | 1008% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 1113.9 g | 405% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 819.7 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 645 mg | 50% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3761 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
