Banana and Coconut Cake receipe
how to make Banana coconut cake
Note that there are equal amounts in weight of eggs, butter, and flour. So, first weigh your cracked eggs, and then use the equal amounts of butter and flour. In my case the two large eggs I had came out to just about 120 grams.
- 2 large eggs (about 120g / 4 oz total weight)
- 120g / 4 oz unsalted butter
- 120g / 4 oz cake or all-purpose flour
- 100g / a bit less than 3 oz raw cane sugar or light brown sugar
- 1 tsp. baking powder
- 3 medium ripe bananas, cut up into smallish pieces
- 1 Tbs. brandy or 1 tsp. vanilla extract
- 2 Tbs. milk or soy milk
- 4 Tbs. dessicated coconut
- extra butter for the pan
Equipment: 8 inch / 20cm square cake or brownie pan, electric or handheld whisk, kitchen parchment paper
Preheat the oven to 180 °C / 355° F.
Butter the cake or brownie pan and line with parchment paper, OR butter and flour the pan.
If the butter is still hard from the refrigerator, put it in a bowl and nuke it for a minute to soften.
Mix together the flour and baking powder.
Cream together the butter and sugar with the whisk until blended and fluffy. Add the eggs and whisk some more. Add the flavoring (brandy or vanilla) and milk.
Fold in the flour and baking powder, and fold in the bananas. Don’t overmix.
Pour the batter into the prepared pan. Sprinkle the top with the dessicted coconut.
Bake for about 40 minutes or until a skewer or chopstick inserted in the center comes out clean.
Serve warm or at room temperature.