Banana Cake with Coconut and Creamy Honey Frosting (GF)

Banana Cake with Coconut and Creamy Honey Frosting

I think it’s about time I post this recipe. Banana cake with coconut. This is one of my favorites cakes that I’ve been making for years. It’s not just extremely delicious but super easy (all you need is 2 bowls and a whisk), quick and – healthy! Yes, healthy. And being pregnant (almost 6 months!) I’m always glad to have something for my sweet tooth to snack on that is not making me feel too guilty. And it is soo good, too – super moist, soft and fluffy.

Banana Cake with Coconut and Creamy Honey Frosting (healthy & gluten-free) - Sugary & Buttery

 

 

The original recipe of this cake is by Lauren of Lauren’s Latest and I made a few adjustments over the years. Like adding coconut, increasing the amount of apple sauce and using oat flour instead of regular flour (for all gluten allergy sufferers – this is gluten-free!).

I usually bake this cake in either a loaf pan or a 8 by 8 inch baking dish. This time I decided to use a 6 inch cake pan to get a high round cake but I had to increase the baking time quite a bit. So I recommend using a loaf pan or 8 by 8 inch pan, or, if you want a round cake, use a 8 inch round cake pan. You also need a piping bag and a large round tip to decorate the cake.

 

Banana Cake with Coconut and Creamy Honey Frosting
Banana Cake with Coconut and Creamy Honey Frosting
 
Author: Melina Thompson
Prep time:
Cook time:
Total time:
Serves: 12
This moist and fluffy Banana Cake with Coconut and Creamy Honey Frosting is not just extremely delicious but super quick, easy and healthy!
Ingredients
  • FOR THE CAKE:
  • 1.5 cups oat flour (or all purpose flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup granulated sugar
  • 1/4 cup coconut oil (or canola oil)
  • 1/2 cup unsweetened apple sauce
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 large bananas, mashed
  • 1/2 cup shredded coconut
  • FOR THE FROSTING:
  • 8 oz cream cheese
  • 4 tablespoons honey
  • 1/4 cup powdered sugar
Instructions
  1. Preheat oven to 335°F / 190°C. Spray an 8×8 square dish or a 8 inch round cake pan with non stick cooking spray and set aside.
  2. In a large bowl, combine all the dry ingredients except for the sugar. Set aside.
  3. In a second bowl, whisk sugar, oil, eggs, vanilla extract and applesauce together. Mash the bananas with a folk and mix into the wet ingredients. Add the shredded coconut. Slowly incorporate the dry ingredients into the wet until just combined.
  4. Pour into your greased dish and bake for about 30-40 minutes or until toothpick comes out clean when inserted (Depending on your oven and the form you are using it might take a little longer, if you decide to cake the cake in a 6 inch form, you will have to bake it for about 60 minutes). Cool completely.
  5. To make the frosting, whip the cream cheese, honey and sugar with an electric mixer until well combined and creamy.
  6. Scoop the frosting in a piping bag with a large round tip attached and decorate the cake.
 

55 Comments

  • thelittleloaf

    What a beautiful cake. Not only do I love the frosting, it looks so beautifully soft and tender inside.

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  • anskusiili

    Super classy looking cake!

  • Jenny @ BAKE

    This cake is gorgeous! I love how you’ve iced it!

  • Melina Schmidt

    Thank you everyone!

  • Erika K

    Ahh!! If only I’d seen this yesterday…I was looking for a good, healthy banana cake recipe. Oh well, I must make this again soon since I have all the ingredients! I love the way you frosted this–gorgeous pics!

  • Melina Schmidt

    Thank you Erika! Well now you got a good excuse to bake another banana cake 😉

  • Yead

    Looking so YUM. I love this.

  • claire @ the realistic nutritionist

    This cake is absolutely gorgeous!

  • Rose Angel

    All my favorite ingredients…will definitely try making this!

  • Anonymous

    I know the applesauce is the healthiest, but I want to make this tomorrow and don’t have any. What are other alternatives/ratios to be a sweetener?

  • Morgan

    This looks amazing! If you’re making this for someone who is Celiac or has a gluten allergy, please use GF oat flour. Most commercial oats are not GF!

  • Pam

    I’ve been looking for a cake without flour and this fits the bill perfectly! Super Bowl Sunday dessert!!!!

  • Dinara Galiullina

    What is the brand of your piping bag?

  • Melina Schmidt

    I like to use Ateco but you can use Wilton or any other brand, there is really no difference.

  • Pam

    I’m making this right now, and I have a couple of questions about terminology. To make the cake, you say “whip” but refer to a “whisk” as the tool needed. I whipped the batter, using the wire whip on my mixer. You then say to “mix” in, which would be changing out the wire whip for the flat paddle beater. Also, at 335 degrees, I am still baking the cake and it is going on 50 minutes. That is using an 8″ round cake pan. (My oven is new and calibrates as it should). I’m excited about this cake and want to make sure I’m not reading something wrong. Any help?

  • Melina Schmidt

    Hi Pam, I used a whisk so I guess I should rather say “to whisk” 😉 Just make sure its all incorporated well.
    Regarding the baking time, if you bake it in a round pan it takes longer to bake. I used a 6 inch pan and it took 60 minutes, as mentioned. It really depends on the form your using and your oven. Just do the tooth pick test. The cake will be very moist and almost a little wet but if the tooth pick comes out clean its done.

    Thanks for your comments, hope it turned out well!

  • Pam

    Melina, I can’t tell you how much we LOVED this cake 🙂 It was my contribution for the Super Bowl party I was attending, and everyone raved about it. I ended up baking it for 53 minutes, using an 8″ round pan and the 335 degree temperature. I will be baking it again, very, very soon. Thinking of throwing in some pecans to add to it’s decadence; the pecans are not needed by any means, just want to see how they work with the recipe 🙂 Thanks again for a terrific gluten free treat. It’s the first gluten free baked good I have made that was worthy of my highest praise!

  • Melina Schmidt

    I’m glad it turned out great Pam! =)

    You’re welcome Dinara!

  • Quinn

    Hi, will the recipe still work if I use cupcake mold instead? Thank you.

    • Melina Thompson

      Hi Quinn, it sure will! You will just have to bake the cupcakes a little shorter, not sure how long but I would do the toothpick test. If a tooth pick inserted comes out clean, its done. Good luck!

  • Robin @ happilyhomeafter

    Melina,
    Thank you so much for this wonderful recipe; I made it yesterday for a special occasion celebration for my hubby and it was sooooo yummy. Easy too. And piping the frosting as you did make it look high-end bakery bought 🙂 We’re a “no sugar added” household so I substituted our “no calorie, non-nutritive” sweetener for both the 1 cup of sugar in the cake and the 1/4 cup confectioner’s sugar and it worked just fine … truly don’t think anyone could tell the difference. Thanks once again, Robin

    • Melina Thompson

      Hi Robin, you are very welcome, I am glad everyone liked the cake! Your sugar free version sounds good, that is a very smart idea 😉

  • Peggy

    Hi.. wanted to let you know I just made this for my future inlaws..it was a HUGE HIT!! I made it just as your directions said except I put the sugar in with the other wet ingredients.. I used a springform pan (an 8 inch) and it didn’t puff up like I had hoped..but…it was yummy nonetheless..ohh and did I mention my future inlaws LOVED IT? lol
    Thank you for this wonderfully EASY cake!

    • Melina Thompson

      Hi Peggy, that sounds great, I’m happy to hear that! The cake does really not puff up that much but that makes it even more dense 😉

  • D.

    This cake sounds and looks lovely.
    Do you think swapping the white sugar in the cake for the same amount of liquid or creamed honey would mess with the texture?

    • Melina Thompson

      That is a good question… the cake is very moist, almost wet already and I could imagine the consistence would be messed up. If you are looking for a healthy substitute for the sugar you might want to look into coconut palm sugar. It’s a little healthier than regular sugar. Good luck!

  • Agus

    Amazing photos and amazing recipes! I will saved to try in a future 🙂
    Greetings from Argentina!
    Agus

  • Dann

    I forgot the sugar!!!! Lololol — still pretty good though! I guess the frosting was sweet enough!

    • Melina Thompson

      Ha, yea the banana, the sweet coconut and the frosting make the cake sweet enough I guess 😉

  • Allison

    Hi,
    Did you use a 6×2 inch pan or a springform with higher walls? I want the height so am using a 6×2 but it looks like the cake batter is coming out over the top of it and losing the form. Suggestions?
    Allison

    • Melina Thompson

      Hi Allison, I did actually use a 6×3 cheesecake pan. You could use a 8×2 instead, I noticed that it bakes better in a 8×2 but it looks better in a 6×3 😉

  • Barbara Scott

    makimg this cake for dessert for my brother and his wife tomorrow 3/21/15. Just happen to have all the ingredients in my pantry…. What a surprise!!! I even have the right tip to pipe on the frosting… Didn’t know I still had it.

  • Wendy

    I am in love with this recipe, except one thing: the sugar. I quit eating sugar and only allow myself fruit-sweetened desserts these days. Do you think it would be terrible without the sugar?

  • Windy

    Has this recipe been tried as cupcakes?
    I was going to attempt to do it tomorrow and just needed some idea about the baking time? Any ideas…?

    • Windy

      The cupcakes just came out of the oven and they were a success. The mixture made 12 cupcakes, and I bake them for 30 minutes.

  • Melissa

    Hey im looking to do this cake for my friends birthday and was wondering what a cup is in grams? Also do you have any ideas for a more elaborate top design? Could I add any chocolate or extras? Or pipe it differently?

  • Jill

    Don’t remember how I stumbled onto this recipe but I’m glad I did. I made it in a 5 x 9 rectangle glass pan for 35 minutes and it worked perfectly. I lined the pan with parchment so I could flip it easily (to frost the sides). I used only 6 oz of cream cheese and 3 Tbsp of honey and had a nice thick layer on there. I also toasted the coconut to boost its flavor. I made it again, omitting the coconut and we loved it that way, too.

    My husband loved it and so did both of my Toddlers. I felt it was healthy enough to serve a small slice with our breakfast, too, since the frosting was so low sugar, low fat and because of the oat flour. Any dessert that can double as breakfast the next day is aces in my book! This one’s a keeper for my house!

  • Quinn

    Hi Melina. This cake looks delicious and I am considering making it for my father’s birthday. However, would you happen to know whether one could replace the 1/2 cup applesauce with coconut milk, more coconut oil or mashed banana or a combination of these three things? I plan to make his cake in two days time from posting this message so hopefully you’ll be able to reply before then 🙂

    Many thanks in advance.

  • Christina Gross

    Any suggestions on how to make this into a square sheet cake instead? Would this recipe work in a 9X13 pan? I want to do some decorations that would work well with more space 🙂 Thanks!

  • Karen

    This cake is amazing! Think sophisticated banana bread–you can add nuts and dried cranberries too.
    I doubled the recipe for a sheet cake and it turned out wondefully.
    Thanks so much for sharing.

    Best,
    Karen

  • PC

    Hi the cake looks amazing….i would like to bake it today but I don’t have any Apple sauce…..could you please suggest how to substitute it ? Thank you

    • Melina Thompson

      You could substitute with anything that has the same consistency… like pureed pumpkin, or you could probably increase the amount of mashed banana by half a cup, that should work too! 😉

  • Tammy

    Made this gluten free and wheat flour as well. So moist and delish!! A keeper for sure! Thank you for sharing!I didn’t change a thing. 😋

  • Joey Jennings

    Looks deelish! Bookmarked it awhile ago lol it’s in the oven now! I was put of coconut, so I used some frozen chocolate chips:)

  • Dawn

    This looks yummy and I’m going to make it tonight. Is your shredded coconut sweetened or unsweetened? Thanks!

  • Danna

    Hi, this cake looks lovely, I would like to make it for my daughter’s birthday this weekend but I think 8 inches might be a bit small for the 20+ people we are having over. Also I only have a 9.5 or 10.5 inch pan. If I double it and bake it in one of those how long do you think I should bake for? Do you think it would work or stay gooey in one part and overcooked in another?

  • Danna

    Also 335 degrees Fahrenheit is approximately 170 degrees c, you wrote 190. So should it bake at 190 C or 335 F?

  • Abby

    This cake turned out great for my daughter’s first birthday! Thanks! As someone new to making cakes from scratch, I think you have a small mistake in the directions- it says the dry ingredients go in the large bowlI almost ran out of room adding the dry stuff in gradually.

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