Banana and Coconut Cake
Updated: Nov 4, 2020
There are thousands of banana cake recipes out there but this one is our very own customised version, using plenty of healthy ingredients and of course Honey in the Garden honey. You can mix and match ingredients to make it your own as long as your quantities of wet to dry ingredients remain unchanged. It freezes well too, making it not only delicious, but also long lasting and economical. Enjoy, and share your pics with us on your Insta stories when you make it!
2 ripe bananas
50g coconut oil
75g softened unsalted butter (or 125 g if not using coconut oil)
½ cup coconut milk OR ½ cup of ricotta OR ½ cup of milk mixed with 1 teaspoon of lemon juice
1 cup of raw sugar
100g almond meal
150 g of wholemeal flour (or 250g of plain or wholemeal flour if not using almond meal)
1 teaspoon of bicarb soda
½ teaspoon salt
½ teaspoon of Cinnamon powder (if using Vanilla Bean Honey)
1 tablespoon of desiccated coconut
a handful of roughly chopped walnuts
½ cup of cream cheese
1 cup of greek yoghurt
1 teaspoon of cornflour
1 to 2 tablespoons of coconut flakes
a decent sprinkle of Honey in the Garden bee pollen (if you have some - if not it can be left out)
Grease a 22cm cake tin or aluminium baking tray with butter then shake a little flour over it to coat the butter. Preheat your oven to 180 degrees C. Put the butter and sugar into a bowl and beat until pale and creamy. Beat in the coconut oil, eggs, bananas and honey until well combined.
If you use Honey in the Garden Vanilla honey in this recipe, then add the teaspoon of cinnamon to give it a hint of spice. If you use Honey in the Garden Cinnamon Honey you can add a few drops of vanilla essence to the icing. You can also use plain honey, but in that case, add the vanilla essence and cinnamon powder to the recipe.
Sift the dry ingredients (except the coconut and nuts) one by one into the wet mixture. Mix through the milk/ricotta as you add the dry ingredients so everything gets well blended, then add the walnuts and desiccated coconut and fold them into the batter. Pour into the cake tin and cook for 45 minutes then check to see if the middle is cooked. If your skewer or knife doesn't come out clean, cook for another 15 minutes.
While the cake is cooking, prepare the icing. Add the cream cheese, yoghurt and cornflour to a bowl and beat until well combined. Cover and place in the fridge to set. On a low heat, toast the coconut flakes and then set aside to cool.
Once the cake is cooked, remove from the oven and leave it in or out of its tin to cool completely. (If you don't let it cool the icing will run when applied). Once it's completely cool, use a spatula to thickly apply the icing to the top of the cake (and the sides too if you have extra).
Sprinkle the toasted coconut flakes across the top of the cake and the bee pollen if you have some. The maximum recommended daily intake of bee pollen is 1 teaspoon so adding it to the cake is a good way of blending it seamlessly into your diet.
Cut the cake into sections and freeze whatever you think you won't eat within 5 days. because this cake is dense yet moist, it shouldn't really go stale, but it should be refrigerated because of the icing.