Banana-Coconut Cake

05 Sep

I saw these mini-loaf pans and thought they’re cute. They’re also good for making cakes to give away. They came in a pack of 5.

I recently used them for a banana-coconut cake which is really Dorie Greenspan’s Lots-of-Ways Banana Cake. The full recipe made exactly five mini-cakes and I gave three of them away including one to my friend, Sue, for her birthday.

This banana cake is moist with chewy coconut shreds. It’s great as a snack or after-school snack for kids and also good for breakfast with tea for mommy! I didn’t frost these cakes but I’m sure they’ll be fantastic with a cream cheese frosting.

Lots-of-Ways Banana Cake
(Adapated from Baking: From my Home to Yours)

2 2/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar (or granulated sugar)
1/2 cup sugar
2 large eggs, preferably at room temperature
1 1/2 teaspoons pure vanilla extract
2 tablespoons dark rum
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1/2 cup canned unsweetened coconut milk, regular (stir well before measuring)
1 cup sweetened shredded coconut, preferably toasted

Center a rack in the oven and preheat the oven to 350 degrees F. Butter 5 mini loaf pans, dust the insides with flour and tap out the excess. Put the pans on a baking sheet.

Whisk the flour, baking soda, salt and nutmeg together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes, then add the eggs one at a time, beating well after each addition, followed by the vanilla and rum. Lower the speed and add the bananas – the batter will curdle, but that’s fine; it will come together as you add the remaining ingredients. Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in 3 portions and the coconut milk in 2 (begin and end with the dry ingredients). Mix just until everything is incorporated. Switch to a rubber spatula and gently stir in the coconut. Divide the batter evenly between the pans. Bake for about 30 minutes, or until the cakes are a deep golden brown. They should start to pull away from the sides of the pans and a thin knife inserted into their centers will come out clean. Transfer the cakes to a cooling rack and cool for 5 minutes, then unmold and invert onto another rack to cool to room temperature right side up.

For the original recipe, along with the ways to play around, click here.


Posted by on September 5, 2011 in Baking, Food


Tags: , ,

10 responses to “Banana-Coconut Cake

  1. kitchen flavours

    September 5, 2011 at 11:37 pm

    Lovely banana cake! Looks wonderful in the little baking foils! Yes, I use them for cakes which I baked as giveaways too, so convenient! This is a nice cake, although a little bit too sweet for me, but it has a lovely moist texture and wonderful aroma! 🙂

    • Life is Full

      September 6, 2011 at 9:10 am

      Thanks! I reduced about half a cup of sugar combined and it wasn’t too sweet for me. 🙂

  2. yummychunklet

    September 6, 2011 at 5:19 pm

    How pretty! I love the sprinkling of coconut shavings on top!

  3. Three-Cookies

    September 6, 2011 at 5:48 pm

    I need to buy mini loaf tins, such a great idea. And I was going to buy bananas today but I didn’t, now I wish I did!

  4. Sadhana

    September 8, 2011 at 11:23 am

    These look so delicious, love the coconut topping. First time here and love your space.

  5. Quay Po

    September 11, 2011 at 10:51 pm

    What is there not to like about this cake? None for me. Banana and coconut are great combos. I know this taste good. If this is made with the “Pisang Raja”, it will be a “die for”!

  6. Liz

    September 12, 2011 at 3:35 pm

    Oh, how yummy! I love one of those as a gift…it would be gone in a flash~

  7. Teresa

    September 15, 2011 at 1:23 am

    Those loaves look lovely! My mother does the same thing, making small loaves to share with friends and family. She’s also kind enough to make small pies for our two-person household.

  8. Reeni

    September 15, 2011 at 8:42 am

    Your loaves look scrumptious! I love the idea of using coconut milk – makes them super moist and adds great flavor. Your friends are lucky!

  9. Anne-Marie

    October 3, 2011 at 9:40 pm

    Love that cake! Dorie’s has so many good recipes that I had forgotten about it. I’m making it tomorrow!


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