Banana Coconut Walnut Breakfast Cake

Prep Time: 15 mins | Cook Time: 35 mins | Course: Breakfast | Serves: 9

Banana coconut walnut bread is the perfect breakfast cake. This recipe was originally a muffin recipe, but I altered it to be a banana bread breakfast snack cake. Incredibly moist and tender banana bakes in a 9” baking dish, so it takes less time than a traditional bread pan. You can easily add chocolate chips or turn the recipe into muffins, reducing the cooking time to 15-20 minutes. Inspired by Heidi of Foodie Crush https://www.foodiecrush.com/banana-bread-muffins/

2 cups flour 

¾ cup brown sugar 

1 tsp baking soda 

1 tsp salt 

1 Tbsp Pumpkin Pie Spice Seasoning 

1 cup coconut 

1 cup walnuts, coarsely chopped

½ cup butter, melted 

4 ripe bananas 

½ cup sour cream or plain yogurt 

1 egg 

1 tsp vanilla 

Preheat oven to 350*. Spray oil or butter a 9” baking dish and set aside. In a stand mixer, whisk flour, brown sugar, baking soda, salt, and spice together. Add coconut, walnuts, butter, bananas, sour cream, egg, and vanilla. Turn the mixer on for about 1 minute until incorporated. Spread evenly in the prepared dish and bake for 30-40 minutes. The cake will be golden, and a toothpick tester will come out batter-free. My favorite weighted test is with an insta-thermometer, and it should read a minimum temperature of 200*.