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Banana Cake with Pecans and Toasted Coconut

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 9 -12 slices of cake
Course: Dessert
Cuisine: American

Ingredients

  • coconut oil spray
  • 1½ cups flour
  • ⅓ cup white sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup vanilla yogurt
  • ¾ cup mashed overripe banana about 2 bananas
  • ¼ cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 large egg lightly beaten
  • ½ cup sweetened shredded coconut divided
  • ¼ cup pecans chopped

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees. Coat a 9 x 9-inch glass baking dish with coconut oil cooking spray.
  2. Combine flour, baking powder, baking soda, cinnamon, and salt until mixed thoroughly in a large bowl. Make a well in the center of the flour mixture.
  3. Combine yogurt, mashed banana, coconut oil, vanilla, and egg in a small bowl; stir until well blended.
  4. Add yogurt mixture to the flour mixture in a large bowl, stirring just until combined.
  5. Add the pecan pieces and 1/4 cup of shredded coconut to the batter and mix.
  6. Pour the batter into the prepared baking dish. Sprinkle the remaining 1/4 cup of coconut evenly on the cake batter. 
  7. Place into the oven and bake for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
  8. Cool the cake in the pan for 10 minutes on a wire cooling rack. Slice and serve. Enjoy.