Tropical Banana Cake
Transport your taste buds to a sun-soaked paradise with this Tropical Banana Cake, a moist and flavorful dessert bursting with island-inspired ingredients. Perfectly ripened bananas combine with sweet, juicy crushed pineapple and a hint of shredded coconut to create a texture that’s both soft and satisfyingly rich. A hint of sour cream lends an extra layer of moistness and depth, while a dusting of powdered sugar adds just the right touch of elegance. With a prep time of just 25 minutes, this crowd-pleaser bakes to golden perfection in under an hour, making it the ultimate easy-to-make treat for family gatherings or special occasions. Serve it as-is or with a dollop of whipped cream for a dessert that’s guaranteed to impress! This tropical banana cake recipe is your shortcut to an indulgent slice of the tropics.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 1 cup canned crushed pineapple (drained)
- 1 cup granulated sugar
- 0.5 cup light brown sugar (packed)
- 0.5 cup unsalted butter (softened)
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1 cup shredded sweetened coconut
- 0.75 cup sour cream
- 2 tablespoons powdered sugar (for optional garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, then set it aside.
In a medium mixing bowl, mash the bananas until smooth. Stir in the drained crushed pineapple and set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and softened butter. Beat with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined after each addition.
Fold in the banana and pineapple mixture along with the shredded coconut, making sure everything is evenly distributed.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Optional: Once the cake has cooled, dust the top with powdered sugar for a simple garnish.
Slice and serve your Tropical Banana Cake. Enjoy!
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 38.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 194 mg | 4% | |
*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.
