Living in Ecuador means having a big supply of bananas. It is one of the countries largest export products, so there are a lot of plantations in the area where we live. Also many people living around us have one or a few trees in their garden so the availability is huge.
A lot of those plants are the variety of a Platano, which is used for cooking also. You have many options with it. I love cooking and baking with it. When they are still green I use them for making Chifles, Patacones or Tortitas. When I have more than I can use, they turn brown quickly and getting sweeter. At that point they are great for making banana cakes. Although I like a traditional banana cake, it is also fun to make some variations on it. I had a lot of grated coconut and thought that would make a good combination. And it did! You can make this cake with the normal bananas or with the platano that are turned really brown, soft and sweet.
It’s a perfect summer treat with this tropical twist!
Recipe: Banana cake with coconut
Ingredients
120 gr unsalted butter
200 gr sugar
2 eggs
200 gr flour
1 tsp bakingpowder
1 tsp salt
2-3 bananas (about 240ml/1 cup), mashed
120 ml milk
vanilla-extract
100 gr grated dry coconut
Instructions
- Preheat the oven to 350F / 175 C.
- Grease and flour a baking pan or caketin
- In a small bowl, whisk together flour, baking powder and salt; set aside.
- Cream the butter and the sugar until soft and fluffy
- Beat in eggs, one at a time
- Add the flour mixture
- Add the bananas, milk and vanilla
- Stir in 3/4 of the coconut
- Pour the batter into the prepared pan
- Put the rest of the coconut on top of the batter
- Bake the cake in the preheated oven for 60 minutes or until golden brown and when a skewer comes out clean
- Cool in the tin for 10 minutes and then remove to a wire rack to let it cool completely
- 120 gr unsalted butter
- 200 gr sugar
- 2 eggs
- 200 gr flour
- 1 tsp bakingpowder
- 1 tsp salt
- 2-3 bananas (about 240ml/1 cup), mashed
- 120 ml milk
- vanilla-extract
- 100 gr grated dry coconut
- Preheat the oven to 350F / 175 C.
- Grease and flour a baking pan or caketin
- In a small bowl, whisk together flour, baking powder and salt; set aside.
- Cream the butter and the sugar until soft and fluffy
- Beat in eggs, one at a time
- Add the flour mixture
- Add the bananas, milk and vanilla
- Stir in ¾ of the coconut
- Pour the batter into the prepared pan
- Put the rest of the coconut on top of the batter
- Bake the cake in the preheated oven for 60 minutes or until golden brown and when a skewer comes out clean
- Cool in the tin for 10 minutes and then remove to a wire rack to let it cool completely
