Banana Nut Coconut Cake

Moist and flavorful, this banana nut coconut cake is a tropical twist on a classic dessert. The combination of ripe bananas, toasted coconut, and crunchy walnuts creates a delightful flavor profile that’s both familiar and exotic.

Perfect for special occasions or everyday indulgences, this cake is sure to become a new favorite.

Ready Time

2 hrs

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 ripe bananas, mashed
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1 cup plain Greek yogurt

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch (23cm) round cake pans. Line the bottoms with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the mashed bananas, unsweetened shredded coconut, and chopped walnuts. Add this mixture to the butter mixture and mix until just combined.

Gradually add the flour mixture to the wet ingredients, alternating with the Greek yogurt, beginning and ending with the flour mixture.

Beat just until combined. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Once the cakes are completely cool, you can frost and decorate as desired.

Notes

To ensure your cake is moist, make sure to use room-temperature eggs and don’t overmix the batter. Use high-quality unsalted butter for the best flavor.

If you want a stronger banana flavor, use 3 ripe bananas instead of 2.

You can toast the walnuts in a 350°F oven for 5-7 minutes to bring out their flavor and texture. Make sure to grease the pans thoroughly to prevent sticking.

If you don’t have Greek yogurt, you can substitute it with regular yogurt or sour cream.

Let the cakes cool completely before frosting to prevent melting. Store any leftovers in an airtight container at room temperature for up to 3 days.