Banana Coconut Bake Recipes

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BANANA COCONUT CAKE



Banana Coconut Cake image

My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Leeanna Vidaurri, Corps de Ballet.

Provided by loof751

Categories     Dessert

Time 1h5m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup sugar
3 eggs
1 cup mashed ripe banana
1/2 cup buttermilk
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup grated coconut
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger

Steps:

  • In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
  • Grease and flour a 9" tube pan.
  • Cream butter and sugar. Beat in eggs, 1 at a time.
  • Add bananas, buttermilk and vanilla.
  • Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
  • Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
  • Bake at 350 degrees for 50 minutes.

Nutrition Facts : Calories 373.2, Fat 13.8, SaturatedFat 8.9, Cholesterol 80.7, Sodium 399.3, Carbohydrate 57.8, Fiber 2, Sugar 33.6, Protein 5.8

BANANA COCONUT LOAF



Banana Coconut Loaf image

A very attractive loaf, and a flavor to match.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

2 eggs
1 cup white sugar
½ cup butter, melted
1 cup mashed bananas
½ teaspoon almond extract
1 ½ cups all-purpose flour
½ cup flaked coconut
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup maraschino cherries, chopped

Steps:

  • Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
  • Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g

BANANA-COCONUT BAKE



Banana-Coconut Bake image

An amazingly simple combination resulting in a mouthwatering masterpiece!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 6

6 medium bananas
2 tablespoons butter or margarine
1/3 cup orange juice
1 tablespoon lemon juice
1/4 cup packed brown sugar
2/3 cup shredded coconut

Steps:

  • Heat oven to 375°F. Grease pie plate, 10x1 1/2 inches. Cut bananas crosswise in half; cut each half lengthwise in half. Place in pie plate.
  • Dot bananas with butter. Drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake uncovered 8 to 10 minutes or until coconut is golden.

Nutrition Facts : Calories 240, Carbohydrate 43 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg

COCONUT BANANA COOKIES



Coconut Banana Cookies image

This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. -Elyse Benner, Solon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1/2 cup shortening, room temperature
1/4 cup creamy cashew butter
1 cup sugar
1 cup mashed ripe banana (about 2 medium)
1 large egg, room temperature
1 tablespoon grated lime zest
1 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups unsweetened finely shredded coconut
1-1/2 cups all-purpose flour
1/2 cup sweetened flaked coconut

Steps:

  • Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

BANANA NUT COCONUT CAKE



Banana Nut Coconut Cake image

The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.

Provided by ETHELMERTZ

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 16

1 ½ cups white sugar
½ cup butter, softened
2 eggs
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
½ cup butter, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
  • In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
  • Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
  • Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
  • To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

Nutrition Facts : Calories 708.1 calories, Carbohydrate 99.3 g, Cholesterol 71.9 mg, Fat 34.3 g, Fiber 4.7 g, Protein 6.2 g, SaturatedFat 14.6 g, Sodium 267.3 mg, Sugar 74.7 g

BANANA COCONUT CAKE



Banana Coconut Cake image

Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 20

3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans, optional
1 cup sweetened shredded coconut
BUTTER CREAM FROSTING:
1/2 cup shortening
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Pinch salt
1/4 cup cold evaporated milk

Steps:

  • In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

Nutrition Facts : Calories 589 calories, Fat 32g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 373mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.

BANANA-COCONUT LAYER CAKE



Banana-Coconut Layer Cake image

Don't mistake this impressive layer cake for a modest banana bread. It's a billowing, head-turning dessert covered in white swirls of coconut frosting. Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch. It's best served the day it is made, but will keep, lightly covered and refrigerated, for up to two days.

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 19

Nonstick cooking spray, for pans
6 ripe bananas, unpeeled
2 1/2 cups/213 grams shredded sweetened coconut
4 cups/512 grams all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup/201 grams granulated sugar
3/4 cup/150 grams light brown sugar, lightly packed
6 eggs
1 cup/227 grams unsalted butter (2 sticks), melted
1 cup sour cream or crème fraîche
1 tablespoon vanilla extract
2 teaspoons fresh lime juice
1/2 cup unsweetened coconut cream (see Note)
1/2 cup/114 grams unsalted butter (1 stick), cut into 1-inch cubes, softened
8 ounces/1 cup/225 grams cream cheese, cut into 8 chunks and softened
1 1/2 cups/185 grams confectioners' sugar
1 teaspoon coconut extract, dark rum or vanilla
Pinch of fine sea salt

Steps:

  • Heat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line bottoms with parchment paper.
  • Place unpeeled bananas on a rimmed baking sheet and roast until blackened and juices have begun to seep out, about 30 minutes. Set aside to cool, then peel and set aside in a bowl. Discard peels, but add any pan juices to the bowl.
  • While bananas are roasting, spread coconut out on another rimmed baking sheet and toast in the same oven until golden brown, 5 to 10 minutes, stirring once. Set aside and let cool.
  • In a large bowl, whisk together flour, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix bananas (with juices) until mashed.
  • At low speed, add sugars and mix to combine. Mix in eggs, one at a time, then add butter, sour cream, vanilla extract, and lime juice. Mix in flour and 1 cup toasted coconut, mixing only until just combined. (Save remaining coconut for topping cake.)
  • Divide batter between prepared pans and bake, rotating halfway through, until top is golden and springs back, 40 to 55 minutes. Cool in pans for 10 minutes, then unmold and transfer to a wire rack. Let cool completely.
  • To prepare frosting, open can of coconut cream and scoop 1/2 cup of the solid cream off the top into a measuring cup. Remaining cream can be frozen for up to 6 months.
  • In an electric mixer fitted with the whisk attachment, beat the butter until soft and fluffy. Beat in softened cream cheese, one chunk at a time, until mixture is very smooth. Beat in coconut cream and sugar until smooth. Beat in extract and salt. If frosting seems too soft, refrigerate 15 to 30 minutes to help it set (not longer, or it may become too firm to spread).
  • Spread a little less than half the frosting over one cake layer and sprinkle with half the reserved toasted coconut. Top with second layer, spread remaining frosting on top, and sprinkle with remaining toasted coconut, leaving sides of cake bare.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 12 grams, Carbohydrate 87 grams, Fat 42 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 26 grams, Sodium 477 milligrams, Sugar 52 grams, TransFat 1 gram

AFRICAN BANANA COCONUT BAKE



African Banana Coconut Bake image

Very simple and delicious recipe, we have had this for breakfast as well as for dessert! This is from Tunisian Desserts Cookbook. Hope you enjoy!

Provided by Leslie

Categories     Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

5 medium bananas
1 tablespoon margarine, low-fat
1/3 cup orange juice
1 tablespoon lemon juice
3 tablespoons brown sugar, packed
2/3 cup shredded coconut

Steps:

  • Heat oven to 375°F.
  • Cut bananas crosswise into halves.
  • Cut each half lengthwise into halves and arrange in greased 9-inch pie plate.
  • Dot with margarine or butter and drizzle with orange and lemon juices.
  • Sprinkle with brown sugar and coconut.
  • Bake until coconut is golden, 8 to 10 minutes.

Nutrition Facts : Calories 189.2, Fat 5.9, SaturatedFat 3.8, Sodium 52.3, Carbohydrate 35.8, Fiber 3.1, Sugar 24.4, Protein 1.5

BANANA COCONUT CRUNCH CAKE



Banana Coconut Crunch Cake image

Categories     Cake     Rum     Fruit     Dessert     Bake     Cream Cheese     Banana     Coconut     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 22

For cake layer
1/2 cup sweetened flaked coconut
1 cup cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup mashed banana (about 1 large)
3 tablespoons crème fraîche or sour cream
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
For rum syrup
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons dark rum
For frosting
1/2 pound cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
2/3 cup crisp banana chips

Steps:

  • Make cake layer:
  • Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
  • On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
  • Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
  • In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
  • Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
  • Make syrup:
  • In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
  • Make frosting:
  • In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
  • With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.

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From barefeetinthekitchen.com


CHOCOLATE BANANA CAKE WITH COCONUT - A SPICY PERSPECTIVE
2022-02-11 Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans. Cream the butter and sugar on medium speed on your stand mixer until light and fluffy, about 4-5 minutes. Add the eggs whites, vanilla, and mashed bananas. Beat on medium speed until combined, scraping down bowl as needed. Combine the flour, baking soda, salt, and ...
From aspicyperspective.com


BANANA COCONUT CAKE - RECIPE - THE ANSWER IS CAKE
3 sticks butter, softened. 2 cups granulated sugar. 3 cups cake flour. ¾ tsp. baking soda. 1½ tsp. baking powder. 1 tsp. salt. 3 large egg whites. 1 Tb. vanilla extract. 1½ cups full fat buttermilk.
From theansweriscake.com


FROZEN CHOCOLATE COVERED BANANA BITES. - HALF BAKED HARVEST
2022-06-21 Frozen banana slices with your favorite assortment of toppings, covered in chocolate, and finished with a dusting of flaky sea salt. Let your taste buds run wild with fun toppings. Peanut butter, pretzels, honey, coffee, coconut, jam, and cinnamon sugar are just some of the ideas I came up with. But really, the options are endless.
From halfbakedharvest.com


BANANA BREAD WITH COCONUT AND PECANS - ONCE UPON A CHEF
Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla.
From onceuponachef.com


BANANA COCONUT CREAM PIE BAKED OATMEAL - THE MINDFUL HAPA
A few reasons why you’re going to love this Banana Coconut Cream Pie Baked Oatmeal: the perfect blend of banana and coconut; rich & creamy flavor (gotta love full fat coconut milk!) easy to make ahead; shredded coconut flakes in every bites; gluten free, dairy free, and refined-sugar free; If you need another make ahead breakfast, check out my Tahini Chocolate Chip Baked …
From themindfulhapa.com


COCONUT BANANA BREAD - KYLEE COOKS
2021-12-16 Preheat the oven to 350F. Generously butter the inside of a (9×5) loaf pan. In a small bowl, combine the flour, baking powder, salt and coconut and set aside. In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed). Add the eggs, and mix well.
From kyleecooks.com


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