Ingredients and Weight:
For the Cake:
- All-purpose flour: 1 3/4 cups (225g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Cinnamon: 1/2 teaspoon (2.5g)
- Nutmeg: 1/4 teaspoon (1.25g)
- Mashed ripe bananas: 3 (about 1 1/2 cups)
- Granulated sugar: 1 cup (200g)
- Light brown sugar: 1/2 cup (100g)
- Vegetable oil: 1/2 cup (120ml)
- Milk: 1/2 cup (120ml)
- Eggs: 2 large (100g)
- Vanilla extract: 1 teaspoon (5ml)
For the Coconut Topping:
- Shredded sweetened coconut: 1 cup (100g)
- Chopped walnuts: 1/2 cup (50g) (optional)
For the Vanilla Glaze:
- Powdered sugar: 1 cup (120g)
- Vanilla extract: 1/2 teaspoon (2.5ml)
- Milk: 1-2 tablespoons (15-30ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the mashed bananas, granulated sugar, and brown sugar until light and fluffy. Beat in the vegetable oil and milk.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the vanilla extract.
- Pour the batter into the prepared baking pan and sprinkle with the coconut topping and walnuts (if using).
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
To Make the Vanilla Glaze:
- In a small bowl, whisk together the powdered sugar, vanilla extract, and enough milk to make a smooth glaze.
- Pour the glaze over the cooled cake and spread evenly to cover.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 350
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 65mg
- Sodium: 150mg
- Carbohydrates: 58g
- Dietary Fiber: 2g
- Sugar: 32g
- Protein: 4g
Dish Characteristics:
- Moist and flavorful banana cake with a coconutty topping.
- Topped with a sweet and creamy vanilla glaze.
- Perfect for any occasion, especially for dessert lovers.
User Comments:
- "This cake was absolutely delicious! The banana and coconut flavors were perfect together, and the vanilla glaze added the perfect finishing touch." - Sarah B.
- "I made this cake for my husband's birthday and he loved it! It was easy to make and turned out so beautifully." - Mary C.
- "I've made this cake several times now and it's always a hit. It's the perfect dessert for any occasion." - John S.
Special Precautions and Tips:
- For a gluten-free version, use gluten-free flour.
- To make the cake vegan, use plant-based milk and butter.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before frosting it, to prevent the frosting from melting.
