White Chocolate Coconut Banana Snack Cake
Indulge in the tropical sweetness of this White Chocolate Coconut Banana Snack Cake, a moist and tender treat that’s perfect for any time of day. This delectable cake combines the natural sweetness of ripe bananas with the richness of white chocolate chips and the irresistible texture of shredded coconut. Ready in under an hour, it’s a quick and easy baking project that delivers maximum flavor with minimal effort. With a lightly golden crust and a soft, aromatic interior, this recipe balances comforting flavors and a touch of indulgence. Ideal for breakfast, an afternoon snack, or a casual dessert, this banana snack cake shines as a go-to recipe for using overripe bananas in the most delicious way. Be sure to garnish with an extra sprinkle of coconut or a drizzle of melted white chocolate for a presentation that’s as stunning as it is scrumptious!
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Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 3 medium bananas Mashed ripe bananas
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.5 cups Vegetable oil
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.75 cups Shredded sweetened coconut
- 0.75 cups White chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking pan or line it with parchment paper for easy removal.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, mash the bananas until smooth. Stir in the granulated sugar, brown sugar, and vegetable oil until well combined.
Step 4
Add the egg and vanilla extract to the banana mixture. Whisk until smooth.
Step 5
Gradually mix the dry ingredients into the wet ingredients, stirring just until no dry streaks remain. Be careful not to overmix.
Step 6
Gently fold in the shredded coconut and white chocolate chips, ensuring even distribution throughout the batter.
Step 7
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9
Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1208.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4283.4 |
| Total Fat 212.7g | 0% |
| Saturated Fat 91.1g | 0% |
| Polyunsaturated Fat 69.2g | |
| Cholesterol 249.5mg | 0% |
| Sodium 2261.1mg | 0% |
| Total Carbohydrate 591.1g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 362.9g | |
| Protein 47.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 423.9mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 2651.7mg | 0% |
Source of Calories