White Chocolate Coconut Banana Snack Cake
Indulge in the tropical sweetness of this White Chocolate Coconut Banana Snack Cake, a moist and tender treat that’s perfect for any time of day. This delectable cake combines the natural sweetness of ripe bananas with the richness of white chocolate chips and the irresistible texture of shredded coconut. Ready in under an hour, it’s a quick and easy baking project that delivers maximum flavor with minimal effort. With a lightly golden crust and a soft, aromatic interior, this recipe balances comforting flavors and a touch of indulgence. Ideal for breakfast, an afternoon snack, or a casual dessert, this banana snack cake shines as a go-to recipe for using overripe bananas in the most delicious way. Be sure to garnish with an extra sprinkle of coconut or a drizzle of melted white chocolate for a presentation that’s as stunning as it is scrumptious!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 3 medium bananas Mashed ripe bananas
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.5 cups Vegetable oil
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.75 cups Shredded sweetened coconut
- 0.75 cups White chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, mash the bananas until smooth. Stir in the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the egg and vanilla extract to the banana mixture. Whisk until smooth.
Gradually mix the dry ingredients into the wet ingredients, stirring just until no dry streaks remain. Be careful not to overmix.
Gently fold in the shredded coconut and white chocolate chips, ensuring even distribution throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving.
Nutrition Facts
Calories |
4283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.7 g | 273% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2261 mg | 98% | |
| Total Carbohydrate | 591.1 g | 215% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 362.9 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 424 mg | 33% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2652 mg | 56% | |
*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.
