Banana Macaroon Cake Recipe

Name: Banana Macaroon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ¼ cup margarine, softened; ⅔ cup sugar; 2 large eggs; 2 tablespoons milk; 2 teaspoons almond extract; 2 cups flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup mashed banana (about 2 ); 1 ½ cups coconut (chopped fine ); ½ cup powdered sugar; 1 tablespoon melted margarine; 1 tablespoon water

Servings: persons

¼ cup margarine, softened
⅔ cup sugar
2 large eggs
2 tablespoons milk
2 teaspoons almond extract
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mashed banana (about 2 )
1 ½ cups coconut (chopped fine )
½ cup powdered sugar
1 tablespoon melted margarine
1 tablespoon water

1
CAKE.
2
In a large bowl beat margarine and sugar until creamy.
3
Add eggs and beat well.
4
Blend in milk and almond extract.
5
Combine flour, baking soda, baking powder and salt.
6
Gradually stir into bowl, mixing well.
7
Stir in bananas.
8
Fold in coconut.
9
Pour into a greased 9X5X3 inch loaf pan.
10
Bake at 350 F for 50 - 55 minutes.
11
GLAZE.
12
Mix powdered sugar,margarine and water until smooth.
13
Drizzle over cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup margarine, softened, ⅔ cup sugar, 2 large eggs, 2 tablespoons milk, and more.

Yes, Banana Macaroon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Macaroon Cake

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