First off, I have to apologize for this photo. I know this coconut banana cake is super bland looking, but it is not bland tasting, I promise! In my haste to get to taste testing I quickly snapped a few photos before diving in and cutting it up. Only once it was too late did I realize I should have tried to get some more colour in here, or contrast, or something. So next time I make the cake I will redo the photos and swap them out, but for now we’re stuck with this one.
This coconut banana cake came about because I realized the other day that I haven’t posted a baking recipe in a couple of months, and that is just not acceptable. (At least not in my world.) So it’s time to share this one, which I’ve been playing around with for a while. The coconut flavour comes from both the coconut oil and shredded coconut mixed into the batter. If you don’t have coconut oil, I’m sure you can swap in canola oil. It might just be a little less coconut-y overall.
This recipe does use a lot of shredded coconut — a full two cups. But if you’re like me and stupidly bought the 2 kg bag of shredded coconut from Costco because it was such a good price, this will be a godsend. I’ve been desperate for ways to use it up and that was actually one of my motivations for coming up with the recipe in the first place.
You can use ripe bananas for this. Or if you’re like me and have the bad habit of banishing your extra ripe bananas to the freezer for “later”, you can thaw and use those ones too.
The first time I made this coconut banana cake I added a cream cheese frosting to it, which was good, but I honestly kind of prefer it frosting free. (I feel like I’m going against some inner part of my soul by saying that, but it’s true.) It’s plenty flavourful on its own. And I will also add, it’s disappeared pretty darn fast at the office both times I’ve brought it to work. So I’m calling it a winner.
- 5 ripe bananas, mashed
- ⅔ cup coconut oil, melted
- ¾ cup brown sugar
- 3 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 cups unsweetened shredded coconut
- Preheat oven to 350F.
- Grease an 9 x 13 baking pan and set aside.
- In a medium bowl mix together mashed bananas, melted coconut oil, brown sugar, eggs and vanilla until well combined.
- In a large bowl whisk together flour, baking powder, baking soda and salt.
- Add wet ingredients to dry and mix until just combined.
- Fold in coconut.
- Transfer to greased pan. Bake for 30 min, or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool for 10 minutes before slicing.