Banana Coconut Bundt Cake
Sometimes cake needs to happen, right? For one reason or another, I always find myself making cake. This Banana Coconut Bundt Cake has a story all it’s own. Perhaps not a riveting story, but a story nonetheless. Let me take you on a journey, a journey about how bananas and coconut became a bundt cake.
A Little Bundt Cake Back Story
Last week I went to a picnic at my little sous chef’s school. It was a celebratory end of the school year event where we were all encouraged to bring a snack for the kids to enjoy. Well of course I waited until the day of the event to get our “snack.” My little sous chef dragged her feet all the way to the grocery store asking me, “why aren’t we going to the picnic? Why are we at the grocery store again?” (Disclaimer, I take this kid to the grocery store way too much! Sorry little sous chef!) Honesty is the best policy, right? My answer: “Because momma is losing her mind and she didn’t have time to get your snack before this very moment.” Her: huge sigh and roll of the eyes. “What are we bringing?” she asks me. I answer, “bananas?” Her – “Bananas? Mom, NO!” Sorry kid, we’re getting bananas.
So I bought a load of bananas because you know what, they’re a great snack! Portable, easy to eat and yummy! I was proud of myself for thinking of it. Ha! So we get to the picnic and guess what, there was a LOAD of food that could’ve fed an entire family of 50. Say what???? Aren’t these tiny kids, not grown-ups? Oh dear! And that load wasn’t fruit and veggie trays, nope. Treats galore and my daughter’s eyes widened in pure joy at the sight. Now it was my turn to sigh and turn off my dietitian instincts. I placed my bananas on the table and wished them luck.
Well, you can guess what happened here, right? Not a single banana was eaten. But the rice crispy treats were annihilated and the cupcakes obliterated. Well, I wasn’t going to let my bananas go to waste. I picked them up and took them home, promising I would eat them all! But I just couldn’t, there were so many bananas you guys.
So here’s even more irony – I turned my browning bananas into cake. Yup, I did. But the good news is, I used the bananas up and turned them into a snack cake that maybe isn’t so bad nutritionally speaking. So, there’s the story of this Banana Coconut Bundt Cake. I hope you enjoyed it! 🙂
Want more bananas? Check out my other banana recipes!
Don’t toss those leftover bananas! Make this Banana Coconut Bundt Cake!
For the Cake:
- butter or shortening, for coating the pan
- all purpose flour, for coating the pan
- 1 cup all purpose flour
- 1 1/4 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 stick melted butter, cooled
- 2 1/4 cups mashed bananas (about 4–5 bananas)
- 1/4 cup unsweetened shredded coconut, roughly chopped + more for garnish
For the Glaze:
- 1/2 cup sifted confectioner’s sugar
- 1 tablespoon + 1 teaspoon lite coconut milk
- 1/4 teaspoon pure vanilla extract
- Preheat the oven to 325’F. Lightly coat a bundt pan with butter or shortening, then dust with flour.
- In a medium mixing bowl, whisk together the flours, salt, baking powder, baking soda and salt.
- In a large mixing bowl, whisk together the sugar and eggs until fluffy, about 1 minute. Stir in cooled, melted butter and vanilla. Add flour mixture and mix gently until combined, do not over-mix. Spoon batter into prepared pan and bake 1 hour.
- Cool cake in pan on a wire rack for 15 minutes. Run a knife or wooden skewer between the cake and the pan to help with releasing the cake. Flip the cake onto a rack and cool completely before glazing.
For the Glaze:
- In a small bowl, whisk the confectioner’s sugar with the coconut milk and vanilla extract. Thin with additional coconut milk if too thick. Drizzle over cooled cake and garnish with extra coconut.
Don’t have coconut milk? No problem, regular milk will work here too!