Why You’ll Love This Recipe
Imagine banana bread, but taken to the next level—with a tropical twist and a rich, tangy cream cheese frosting. This Tropical Banana Bread Cake is ultra-moist, packed with ripe bananas, coconut, and a touch of pineapple for that sunny island flavor. It’s the perfect combination of fruity, sweet, and creamy in every bite.
Whether you’re hosting brunch, celebrating a birthday, or simply craving a cozy bake with tropical vibes, this cake brings vacation flavor right to your kitchen. It’s easy to make, crowd-pleasing, and the kind of dessert that has people asking for the recipe after just one slice.
Table of Contents
Ingredients
For the banana cake:
- 1 1/2 cups mashed ripe bananas (about 3–4 bananas)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup crushed pineapple (drained)
- 1/2 cup shredded sweetened coconut
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or coconut milk
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: shredded coconut or chopped nuts for topping
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 9-inch round cake pans.
- In a large bowl, mash the bananas and mix in crushed pineapple and shredded coconut.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- In a third bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Combine the wet mixture with the banana mixture, then gradually fold in the dry ingredients. Stir in the buttermilk until batter is fully combined.
- Pour batter into prepared pan(s) and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat cream cheese and butter until creamy. Add powdered sugar and vanilla, beating until smooth and fluffy.
- Spread frosting over the cooled cake and top with shredded coconut or nuts if desired.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Cooling + Frosting Time: 45 minutes
- Total Time: About 1 hour 35 minutes
Variations
- Tropical Loaf Cake: Bake in two loaf pans for a more classic banana bread shape.
- Nutty Twist: Add 1/2 cup chopped macadamia nuts or pecans to the batter.
- Fruity Add-ins: Mix in chopped dried mango or golden raisins.
- Lighter Option: Use Greek yogurt instead of butter for a lighter texture.
- Zesty Frosting: Add lemon or lime zest to the frosting for an extra citrus punch.
Storage and Reheating
- Storage: Store cake covered in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cake layers wrapped tightly in plastic for up to 2 months. Thaw before frosting.
- Reheating: Microwave individual slices for 10–15 seconds to soften and enhance the flavor.
FAQs
Can I use canned pineapple?
Yes, just make sure it’s well-drained to avoid a soggy batter.
Can I make this as cupcakes?
Absolutely! Bake at 350°F for 18–22 minutes in a lined muffin tin.
What kind of coconut works best?
Sweetened shredded coconut works well, but you can use unsweetened for less sugar.
Is the frosting necessary?
It’s optional, but adds a creamy richness that takes this cake over the top.
Can I make it dairy-free?
Yes, use plant-based milk and dairy-free cream cheese and butter alternatives.
Does it taste more like bread or cake?
It’s the perfect hybrid—moist like banana bread but sweet and tender like cake.
Conclusion
This Tropical Banana Bread Cake with Cream Cheese Frosting is your go-to dessert for breezy, island-inspired baking. It’s bursting with banana, coconut, and pineapple flavors, and topped with a silky cream cheese frosting that adds just the right touch of indulgence. Serve it at your next gathering or enjoy a slice with your morning coffee—it’s delicious any time of day.
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