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Banana and Coconut Cake

Banana Coconut Cake recipe, brought to you by MiNDFOOD.

Banana and Coconut Cake

Served with a buttery sauce with cream on the side, this cake is sure to become a family favourite.

Serves 8

125g butter, diced

2/3 cup firmly packed brown sugar

4 small bananas, halved lengthways

2 cups plain flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

2 eggs, whisked

½ cup coconut milk

2 tbsp light olive oil

1 tsp vanilla extract

¾ cup crushed pineapple, undrained

1 cup mashed banana (you will need 2 ripe bananas)

1/3 cup firmly packed brown sugar, extra

50ml dark rum

thick cream, to serve

1 Preheat oven to 180˚C. Grease a 22cm x 12cm (8-cup capacity) loaf pan. Place half the butter and 1/3 cup sugar into a frying pan over a medium heat. Stir until butter and sugar are melted and combined. Pour into base of prepared loaf pan. Place halved bananas onto toffee, flat side down.

2 Sift flour, bicarb and cinnamon into a large bowl. Add 1/3 cup sugar and stir until combined. Whisk eggs, coconut milk, oil, vanilla, pineapple and juice, and mashed bananas in a bowl.

3 Add to flour mixture and stir gently with a large metal spoon until combined. Pour into prepared cake pan. Bake for 50-60 minutes or until a skewer comes out clean when inserted into the centre of the cake. Stand for 10 minutes before turning out onto a serving platter.

4 Place remaining butter, extra sugar and rum into a frying pan over medium heat. Stir until butter and sugar are melted and mixture is well combined. Drizzle 1/3 of sauce over cake. Pour remaining sauce into a jug and serve with cake and cream on the side.

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