Caramelised Banana Coconut Cake Recipe

Caramelised Banana Coconut Cake 

In my mind banana and coconut is a great combination because they both grow in the same climate. Most (or all) countries that grow coconut also grow bananas, and therefore it must go well together. I realise this logic is flawed, pineapple and banana may not go well together, but banana coconut cake is delicious. 

Caramelised sugar and bananas deepens the flavour.

Ingredients

1¼ cups sugar

1 cup flour

½ cup desiccated coconut

1 large banana, chopped into small pieces (should be about 1-1½ cups)

1 tablespoon butter or coconut oil

½ cup neutral oil

100ml milk

2 large eggs

1 teaspoon cinnamon

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoon vanilla extract

Directions

1.      Grease a 20cm square baking tin. Line base with baking paper.

2.      Add ¾ cup sugar and 1 tablespoon water to a saucepan. Bring to the boil and cook on high heat until the sugar turns dark red. Don't let it burn!

3.      Add the banana pieces, butter and vanilla and cook over low heat until the bananas break down into the caramel. Add coconut and let the mixture cool completely

4.      Beat ½ cup sugar with eggs and oil until the sugar dissolves and the mixture turns pale. Add the banana mixture and milk and beat well.

5.      Sift the flour, cinnamon, baking powder and baking soda. Fold the flour mixture into the banana mixture.

6.      Pour the mixture into the tin. Bake at 180°C / 355°F for about 40-50 minutes or until a skewer inserted comes out clean. I baked in a loaf tin and it was ready in about 30 minutes.

Caramelised Banana Coconut Cake 

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