Description
A delicious banana coconut bread topped with cream cheese frosting and pecans.
Ingredients
Scale
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 ripe banana (mashed)
- 1 cup shredded coconut
- 1 cup crushed pineapple (no need to drain)
- 1 cup chopped pecans (divided)
- 6 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- ½ cup powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Spray a 8×5 loaf pan with non stick cooking spray or place a piece of parchment paper into the pan.
- In a large bowl add the granulated sugar, brown sugar and oil and using a hand mixer beat until combined.
- Add in the eggs and vanilla and mix just until combined.
- Add in the flour, baking powder, baking soda, cinnamon and salt and mix until combined.
- Using a spatula or wooden spoon fold in the mashed bananas, shredded coconut, pineapple and pecans.
- Pour the batter into the prepared baking pan and bake for 60-65 minutes or until toothpick comes out clean.
- In a medium bowl add the softened cream cheese and butter and mix until combined. Mix in the powdered sugar, vanilla and cinnamon until creamy.
- Once the cake has cooled completely spread the frosting over the top and sprinkle with the remaining chopped pecans.
Notes
- Ensure the bananas are ripe for better flavor.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg