Banana Cake with Coconut Cream Frosting

Banana Cake with Coconut Cream Frosting

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Banana Cake with Coconut Cream Frosting


For Cake:

3 ripe bananas

3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup plus 1 Tbs Harvest Butter Olive Oil

1 cup sugar

1/2 cup brown sugar

3 eggs

2 tsp vanilla extract

1 1/2 cups buttermilk

For Frosting:

2 cans coconut milk, chilled in refrigerator for 24 hours

1/2 cup powdered sugar

2 tsp vanilla


Preheat oven to 350 degrees and line a 9x13 pan with parchment paper. Mash bananas in a medium bowl and set aside. Whisk together flour, baking powder, baking soda, cinnamon, and salt in another bowl; set aside. In another new bowl, add Olive Oil, both sugars, eggs, and vanilla and beat with hand mixer. Add dry ingredients, then buttermilk, and finally the mashed banana. Mix on low speed until ingredients are just combined; the batter will be thick and slightly lumpy. Pour batter into prepared pan and bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. Remove cake from oven and allow to cool on wire rack for 30-40 minutes.

Meanwhile, make frosting: Open cans of coconut milk and drain and discard liquid. Remove the hardened cream and place in bowl. Add powdered sugar and vanilla and beat with hand mixer until smooth. Frost cake once it has completely cooled.

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