A delicious and moist banana loaf cake, perfect for gatherings and family desserts.

Scale

Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat in the eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until everything is combined.
Fold in the shredded coconut, crushed pineapple, and nuts if using. Add raisins for extra sweetness if desired.
Pour the batter into the prepared baking pan and spread it out evenly. Tap the pan gently on the counter to release air bubbles.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once done, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Keywords: Banana loaf, cake, dessert, baking