kokos bananencake, patesserie.com, cake

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
Bananacake with Coconut
 
Prep time
Cook time
Total time
 
Author:
Ingrediënten
  • 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
Bereidingswijze
  1. Preheat the oven to 350F / 175 C.
  2. Grease and flour a baking pan or caketin
  3. In a small bowl, whisk together flour, baking powder and salt; set aside.
  4. Cream the butter and the sugar until soft and fluffy
  5. Beat in eggs, one at a time
  6. Add the flour mixture
  7. Add the bananas, milk and vanilla
  8. Stir in ¾ of the coconut
  9. Pour the batter into the prepared pan
  10. Put the rest of the coconut on top of the batter
  11. Bake the cake in the preheated oven for 60 minutes or until golden brown and when a skewer comes out clean
  12. Cool in the tin for 10 minutes and then remove to a wire rack to let it cool completely

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