Banana Pecan Cake With Coconut Frosting Recipes

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BANANA PECAN CAKE WITH COCONUT FROSTING



Banana Pecan Cake with Coconut Frosting image

One of my brothers always requested this banana cake for his birthday. When my mom entered the cake recipe to a county fair contest, she won the blue ribbon!-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 25

2/3 cup shortening
1-2/3 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
2-1/2 cups cake flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2/3 cup chopped pecans
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup heavy whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
FROSTING:
6 tablespoons shortening
6 tablespoons butter, softened
3/4 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups confectioners' sugar
3 to 5 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold., For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners' sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth., Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 745 calories, Fat 38g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 426mg sodium, Carbohydrate 98g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

BANANA CAKE WITH CARAMEL FROSTING



Banana Cake With Caramel Frosting image

This is a very moist cake. I have been requested to bring this to every pot luck we have at work. The cake is also very good without frosting, or sprinkled with powdered sugar.

Provided by IamEarnie

Categories     Dessert

Time 55m

Yield 1 9X13 pan, 18-20 serving(s)

Number Of Ingredients 12

1 cup margarine
2 cups sugar
2 large eggs
4 large very ripe bananas, mashed
1 cup milk
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup margarine
1 cup brown sugar, well packed
1/4 cup hot milk
3 1/4 cups powdered sugar

Steps:

  • Cream margarine, sugar and eggs until fluffy.
  • Stir in mashed bananas and milk.
  • Combine flour, soda and salt.
  • Add dry ingredients to banana mixture and blend thoroughly.
  • Pour batter into greased and lightly floured 9X13 pan.
  • Bake at 350 degrees for 45 min or until done.
  • Cool and top with Penuche Caramel Frosting.
  • Penuche Caramel Frosting:.
  • Boil butter, brown sugar and milk over medium heat for 2 minutes.
  • Cool.
  • Beat in powdered sugar until you obtain the desired consistency.
  • Pour over cake and spread.

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 PECAN CAKE



Banana Pecan Cake image

This banana cake, topped with pecans and coconut, combines just the right amount of fruit and crunch.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 25

3/4 cup shortening
1-1/2 cups sugar
2 large eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup half-and-half cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1/4 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 2 tablespoons whole milk

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine, flour baking powder, soda and salt. Add alternately to the creamed mixture with buttermilk. Stir in nuts. , Pour into two greased and floured 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine the sugar, flour, cream and butter in a saucepan. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add nuts, salt and vanilla; cool. Spread filling over one cake layer with coconut side up. Place second layer, coconut side up, on top. , For frosting, in a small bowl, beat the shortening, butter confectioners' sugar, vanilla and enough milk to achieve frosting consistency. Frost sides of cake only. If desired, cake can be made without frosting.

Nutrition Facts :

BANANA CAKE WITH COCONUT FROSTING



Banana Cake with Coconut Frosting image

Categories     Fruit     Dessert     Bake     Banana     Coconut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

For cake
1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing pan
1 1/2 cups all-purpose flour plus additional for dusting pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed light brown sugar
1 large egg
3/4 cup well-mashed very ripe bananas
1/4 cup sour cream
1/2 teaspoon vanilla
For coconut frosting
3 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1/3 cup confectioners sugar
3 tablespoons well-stirred canned cream of coconut such as Coco López (not coconut milk)
1 teaspoon dark rum (optional)
1/3 cup sweetened flaked coconut

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
  • Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
  • Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
  • Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
  • Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
  • Make frosting while cake cools:
  • Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
  • Frost top of cooled cake and sprinkle with coconut.

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