This such a delicious, unique, an decadent-looking coffee cake. The caramel coconut pecan frosting is amazing without being overly sweet, and it adds a nice crunchy texture to the moist banana cake. I love the way the caramel drizzles down the sides of the cake and pools around the bottom.
Banana Cake Ingredients:
1 and 1/3 cup flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 large, ripe bananas
3/4 cup white sugar
1/4 cup vegetable oil
1 and 1/2 tsp. vanilla extract
1/4 tsp. nutmeg
1 and 1/2 tsp. cinnamon
Caramel Coconut Pecan Frosting Ingredients:
1/2 cup brown sugar
2 Tbsp. water
2 Tbsp. butter
1/4 cup roughly chopped pecans
1/4 cup sweetened shredded coconut
Preheat the oven to 350 degrees F and grease an 8x8" or 9x9" cake pan with non-stick cooking spray.
In a large bowl, add the banana, sugar, vegetable oil, vanilla, nutmeg, cinnamon, and egg, and beat with an electric mixer until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared cake pan and bake for 25-27 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Remove from oven and cool in the pan on a wire rack for 10 minutes, then run a butter knife around the side of the pan to help release the cake. Gently flip the cake out of the pan onto a plate, then flip once more so the flat side of the cake is on the bottom of the serving plate.
In a small saucepan, combine the brown sugar, water, butter, pecans, and coconut over medium heat. Bring the mixture to a boil and then heat for 3-5 minutes, stirring constantly. Pour the warm frosting over the banana cake and spread evenly over the top. Slice and serve.
*Note: I doubled this recipe and made 2 round cakes. If you want a 2 layer cake then do the same. Just be sure to level the bottom cake so it is flat, pour the frosting over, then place the second cake on top, and pour the rest of the frosting over the top.
*Recipe adapted from For The Love of Cooking