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Banana Cake with Coconut-Cream Frosting

Source: © EatingWell Magazine
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Rating: 3   Reviews: 5 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 45 Minutes
  12 servings
Combining traditional flavors with modern sensibilities, the creamed butter and sugar have been replaced with a simple meringue in this moist, luscious cake.

Make Ahead Tip: Prepare through Step 6. Wrap cake layers in plastic wrap, then foil and freeze for up to 3 months. | Equipment: Two 9-inch round cake pans
For the Cake:
1 cup  whole-wheat pastry flour (see Ingredient note)
1 cup  all-purpose flour
1 1/2 teaspoons  baking powder
1 1/2 teaspoons  baking soda
2 teaspoons  ground cinnamon
1/2 teaspoon  ground nutmeg
1/2 teaspoon  salt
2 tablespoons  butter
1   large egg white
1   large egg separated
1/4 teaspoon  cream of tartar
1 1/2 cups  sugar, divided
1 cup  mashed very ripe bananas (2 large)
3 tablespoons  canola oil
1 teaspoon  vanilla extract
1/2 cup  buttermilk
For the Coconut-cream frosting:
1/3 cup  unsweetened coconut chips or flaked
12 ounces  reduced-fat cream cheese
1/2 cup  confectioners' sugar
1/2 teaspoon  coconut extract

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Banana Cake with Coconut-Cream Frosting Recipe at
Preheat oven to 350 degrees F.

Coat two 9-inch round cake pans with cooking spray. Dust lightly with flour, shaking out the excess (or use cooking spray with flour).

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.

Melt butter in a small saucepan over low heat. Cook, swirling, until it turns a nutty brown, 1 to 3 minutes. Transfer to a bowl to cool.

Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes).

Combine the melted butter, egg yolk, remaining 1 cup sugar, bananas, oil and vanilla in a large bowl. With mixer on low speed, alternately add the dry ingredients and buttermilk; beat until just blended. Beat in a heaping spoonful of the whites. Using a whisk, fold in the remaining whites. Pour the batter into the prepared pans.

Bake the cake until a skewer inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pans on a wire rack for 10 minutes. Invert onto the racks and let cool completely.

Toast coconut in a pie pan at 350 degrees F until lightly browned and fragrant, 2 to 4 minutes.

Combine cream cheese, confectioners' sugar and coconut extract in a large bowl; beat with an electric mixer on medium speed until smooth and creamy.

Frost the cake, using a little less than half the frosting between layers and the rest on the top. Garnish with the toasted coconut.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Banana Cakes
 Simple Decadence: Cream Cheese Frosted Cakes
 Banana Cream Desserts
Nutrition Facts per Serving
Yield:   12 servings
Calories: 346
Fat. Total: 13g
Protein: 7g
Carbohydrates, Total: 54g
Fat, Saturated: 6g
Fiber: 2g
Cholesterol: 39mg
Sodium: 361mg
% Cal. from Fat: 34%
Spotlight Recipe Review See all 5 reviews »

Rating: 1
by: donna Reviewed: 07/19/2010
Banana Cake with no bananas?
I thought this recipe looked great except when I looked at the ingredients there are no bananas! How will it have a banana flavor? I don't feel good about this one.
57 people gave this Cheers. Click here to Cheer this review. Report Violation
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