Tuesday, January 20, 2015

Banana Nut Coconut Cake

My husband brought home some over-ripe banana's the other day that were leftover from an event and no one wanted them, so I set out to make some "banana" yumminess.

Since  it's just the 2 of us at home, I chose to make this cake as a sheet cake, which is easier to transport when he brings some to his office to share with his staff.

There are banana's in the cake and the frosting, making it so delicious ... a tender, moist cake, full of banana flavor.

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

*Banana Nut Frosting:
1/2 cup butter, softened
1/2 cup cream cheese, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans or one 9 x 13-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 butter and cream cheese. Add confectioners' sugar and beat until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

*Divide frosting recipe in 1/2 for sheet cake