Banana cake doesn’t always have to be a guilty pleasure. This recipe uses lactose-free coconut milk and unrefined rapadura sugar to take the unhealthy edge off this delicious treat. Even though it makes a few replacements in the ingredient list, this recipe still churns out the same more-ish, dense dessert treat that everyone knows and loves. Of course the icing is equally as delicious as the cake itself with that perfect mixture of sweetness paired together with the tropical coconut flavours. Much like banana bread, you’re better off using over-ripe bananas to get the best sweetness level for the cake. Enjoy!