This Coconut-Banana Cake has the perfect balance of banana sweetness and exotic coconut flavor. Even without sugar, this cake is naturally sweet and has a pleasant, airy texture.
Coconut-Banana Cake
Yield:
8-12 servings
Ingredients
- 3 large eggs
- 140 g of butter at room temperature
- 300 g of ripe bananas
- 100 g of grated coconut
- 200 g of flour
- 50 g of almond powder
- 3 teaspoons of baking powder
- 125 g of milk
- Optional topping: 1-2 bananas
Instructions
- Preheat your oven to 180°C. Grease and flour a cake pan.
- In one bowl, beat the eggs and butter.
- In another bowl, mash the bananas with a fork until you have a smooth puree. Mix in the remaining ingredients.
- Combine the two mixtures, pour the batter into the prepared pan, and smooth the top.
- Optional topping: add sliced bananas on top.
- Bake in the oven for 45-50 minutes.
- Let the cake cool, then remove it from the pan.
