Tropical Banana Cake

Transport your taste buds to a sun-soaked paradise with this Tropical Banana Cake, a moist and flavorful dessert bursting with island-inspired ingredients. Perfectly ripened bananas combine with sweet, juicy crushed pineapple and a hint of shredded coconut to create a texture that’s both soft and satisfyingly rich. A hint of sour cream lends an extra layer of moistness and depth, while a dusting of powdered sugar adds just the right touch of elegance. With a prep time of just 25 minutes, this crowd-pleaser bakes to golden perfection in under an hour, making it the ultimate easy-to-make treat for family gatherings or special occasions. Serve it as-is or with a dollop of whipped cream for a dessert that’s guaranteed to impress! This tropical banana cake recipe is your shortcut to an indulgent slice of the tropics.

Nutriscore Rating: 47/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 12

Ingredients

• 3 medium ripe bananas
• 1 cup canned crushed pineapple (drained)
• 1 cup granulated sugar
• 0.5 cup light brown sugar (packed)
• 0.5 cup unsalted butter (softened)
• 3 pieces large eggs
• 1 teaspoon vanilla extract
• 2.5 cups all-purpose flour
• 1.5 teaspoons baking soda
• 0.5 teaspoon salt
• 1 cup shredded sweetened coconut
• 0.75 cup sour cream
• 2 tablespoons powdered sugar (for optional garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, then set it aside.

Step 2

In a medium mixing bowl, mash the bananas until smooth. Stir in the drained crushed pineapple and set aside.

Step 3

In a large mixing bowl, combine the granulated sugar, brown sugar, and softened butter. Beat with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

In a separate bowl, whisk together the flour, baking soda, and salt.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined after each addition.

Step 7

Fold in the banana and pineapple mixture along with the shredded coconut, making sure everything is evenly distributed.

Step 8

Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Step 9

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.

Step 11

Optional: Once the cake has cooled, dust the top with powdered sugar for a simple garnish.

Step 12

Slice and serve your Tropical Banana Cake. Enjoy!

Nutrition Facts

Serving size	1932.1 grams (1932.1g)

Amount per serving	% Daily Value*
Calories	5364

Total Fat 207.90g	267%
Saturated Fat 138.90g	695%
Polyunsaturated Fat NaNg
Cholesterol 903mg	301%
Sodium 3534mg	154%
Total Carbohydrate 856.50g	311%
Dietary Fiber 36.90g	132%
Total Sugars 533.40g
Protein 69.00g	138%

Vitamin D 178IU	892%
Calcium 520mg	40%
Iron 21mg	114%
Potassium 2708mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 5.0%

Carbs: 61.5%