Banana Coconut Cake Recipe

What to do when I have too many overripe bananas? Of course to make more banana cakes! I have decided to adapt the recipe by making it more tropical, adding some coconut into the mixture. I didn't add any sugar to the cake as the bananas were already sweet.

Ingredients

1 cup milk/cream (240ml)

½ cup unsweetened dried grated coconut (30g)

1¾ cup all-purpose flour (260g)

2 1/2 tsp baking powder

4 large ripe bananas

1 stick butter (½ cup/113g)

1 large egg

Combine milk and coconut in a bowl. Let it stand at room temperature for 30 minutes. 

In a medium sized bowl, combine all-purpose flour and baking powder. 

Stir to get ingredients well mixed. Peel and mash bananas in another bowl. 

Preheat oven to fan 180°C.

Cream butter and sugar until light and fluffy, about 2 minutes. 

Beat in egg.

Pour in half of the coconut mixture, half of the mashed bananas, and half of the flour mixture.

 Beat for 30 seconds. 

 

 Repeat.

 

 Mix until batter is smooth. This should take 1 to 2 minutes.

Pour batter into prepared pan.

Bake for 1 hour or until wooden pick inserted in the center comes out clean. 

Cool in the pan for 10 minutes, remove and cool on wire rack.

Enjoy a slice of cake with some cream cheese frosting or peanut butter ! Recipe for frosting here.