– 1 1/2 cups mashed very ripe bananas (about 3) – 2 large eggs – 3/4 cup granulated sugar – 1/4 cup light brown sugar – 1/3 cup canola oil – 1 teaspoon vanilla extract – 1 cup whole-wheat pastry flour – 1 cup all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon kosher salt – 1/2 cup nonfat buttermilk* – 8 ounces reduced fat cream cheese at room temperature – 4 tablespoons unsalted butter at room temperature – 3 3/4 cups powdered sugar – 2 teaspoons vanilla extract – 1/8 teaspoon almond extract – 1 1/4 cups flaked sweetened coconut
Mash the bananas and whisk in the wet ingredients, except for the buttermilk.
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Mix flours, baking powder, baking soda, and salt, then gradually fold them into the banana mixture with the buttermilk.
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Divide batter evenly between the two prepared pans.
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Bake until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
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Toast the coconut.
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Beat together the cream cheese frosting ingredients until smooth.
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Assemble the cake by frosting the layers with the cream cheese frosting. Top generously with toasted coconut. Slice and ENJOY!
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