This refreshing dessert dish is a great sweet treat to surprise guests for afternoon tea or a tasty snack! Even though it’s better for you than the everyday banana bread, it definitely doesn’t skimp on flavour!
With just a few subtle and affordable changes to the ingredients list, this delicious cake will not only taste absolutely delicious, but you won’t have to feel as guilty when reaching back for seconds (or thirds!) Enjoy.
- 2 x 400ml cans coconut milk (do not shake can)
- 2 cups wholesome blend self-raising flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/3 cup unrefined rapadura sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup mashed banana
- 2 tablespoons icing sugar
- Preheat oven to 180C/160C fan-forced. Grease and line base and sides of a 6cm-deep, 20cm round cake pan with baking paper. Scoop thick top layer of coconut milk from cans and place in bowl. Cover surface with plastic wrap. Refrigerate until required.
- Sift flour, cinnamon, baking powder and bicarbonate of soda into large bowl. Add sugar. Stir to combine. Place eggs, 1 teaspoon vanilla and 3/4 cup of coconut milk in a jug (reserve remaining coconut milk for another use). Whisk to combine. Add coconut milk mixture and banana to flour mixture. Stir until well combined.
- Pour into prepared pan. Smooth top. Bake for 35 to 40 minutes or until skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined wire rack to cool completely.
- Meanwhile, transfer reserved thick coconut milk from the fridge (mixture will be slightly grey in colour) to the chilled bowl of an electric mixer. Add icing sugar and remaining vanilla. Beat for 3 to 4 minutes until thickened. Spread top of cake with coconut mixture. Sprinkle with banana chips and roasted coconut chips. Serve immediately.