Tropical Banana Snack Cake with Lime Frosting


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Amazing Tropical Banana Snack Cake! So moist and tasty! Lime, coconut, banana and pineapple are a perfect combination!

This is the most delicious snack cake filled with tropical flavors of lime, coconut, banana and pineapple!

The banana and crushed pineapple in this recipe make this cake extra moist!!  This is definitely our favorite way to use up overripe bananas!!

Things you’ll need to make this recipe

* 9×9 pan * mixer * zester *

Tropical Banana Snack Cake

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12 pieces
Author Holly Nilsson
Course Dessert
Cuisine American
Tender banana cake loaded with tropical flavors.

Ingredients

  • 2 cups all purpose flour
  • 1 lime
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon baking powder
  • 1/2 cup flaked sweetened coconut
  • 1/2 cup chopped pecans
  • 2 small bananas , mashed
  • 1 cup crushed pineapple (undrained)
  • 2 eggs
  • 1/8 cup oil
  • 1/4 cup white sugar
  • 1/2 cup brown sugar , packed
Lime Frosting
  • 4 oz cream cheese , softened
  • 2 oz butter , softened
  • 2 cups powdered sugar
  • 1 lime , zested & juiced

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Instructions

  1. Preheat oven to 350 degrees. Grease a 9x9 pan. Using a zester, zest the green skin from the lime.
  2. In a small bowl combine flour, lime zest, baking soda, baking powder, coconut, pecans & a pinch of salt.
  3. In a medium bowl whisk together bananas, pineapple, eggs, white sugar, brown sugar, oil and 1 teaspoon of lime juice.
  4. Combine the wet and dry ingredients just until combined (do not overmix). Pour into prepared pan and bake 25-28 minutes or until a toothpick comes out clean. Cool completely.
Frosting
  1. With mixer on medium low, cream together cream cheese and butter. Add in lime zest and 1 teaspoon lime juice. Mix in powdered sugar a bit at a time until incorporated. Beat on medium until fluffy.
  2. Spread over cooled snack caked and cut into 12 bars.
Nutrition Information
Calories: 398, Fat: 14g, Saturated Fat: 5g, Cholesterol: 47mg, Sodium: 203mg, Potassium: 271mg, Carbohydrates: 65g, Fiber: 2g, Sugar: 43g, Protein: 4g, Vitamin A: 320%, Vitamin C: 9.4%, Calcium: 59%, Iron: 1.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword banana cake, coconut, lime

 

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

        1. Oh sorry Molly. :) I haven’t tried doubling this in a 9×13 pan so I can’t say for sure. You could certainly double it into two 9×9 pans.

    1. I am sure you could do that Elda, make sure to not overfill the pan, and you may need to use 2 pans depending upon the size of your loaf pan!

  1. Do you leave the lime zest in long strips, from the zester, or do you chop them up a bit? Wouldn’t it be easier to use a microplane, or the small holes on a grater, to get tiny pieces of the lime zest?

    1. I use a microplane to zest the limes. If they were in strips, you would definitely want to chop them up a bit. :)