Ingredients for Banana Macaroon Cake
- 1 cup (2 sticks) + 2 tablespoons margarine
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup + 2-4 tablespoons milk
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe mashed bananas (about 1 ½ cups)
- 1 cup sweetened shredded coconut
- 2 cups powdered sugar
- 2-4 tablespoons water (optional, as alternative/addition to milk for glaze)
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How to Make Banana Macaroon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5x3 inch loaf pan.
- In a large bowl, cream together 1 cup (2 sticks) margarine and 1 ¾ cups granulated sugar until light and fluffy.
- Add 3 large eggs one at a time, beating well after each addition.
- Stir in 1 cup milk and 1 teaspoon almond extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 ripe mashed bananas (about 1 ½ cups).
- Gently fold in 1 cup sweetened shredded coconut.
- Pour batter into the prepared loaf pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- **Prepare the Glaze:** In a small bowl, whisk together 2 cups powdered sugar, 2 tablespoons margarine, and 2-4 tablespoons milk or water until smooth and pourable. Adjust the amount of liquid for desired consistency.
- Drizzle the glaze over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
923g
Fat
423g
Carbs
156g
