Caramelised banana and coconut cake

“Never stress the could haves. If it should have, it would have.”

I like baking with bananas and while I have seen several recipes involving caramelised bananas , I stayed away for two reasons : 1. I am an innately lazy person and often (not always) I tend to skip over recipes that involve several steps or bowls. 2. Caramel and I have a strange relationship. We have had a passing encounter once in a way , but usually we dont like to cross paths. Frankly , it causes me great stress . Is the sugar clumping instead of melting ? Is it smoking ? Is it too dark ? Too light? Is it burnt already ? Will it burn me ? Too much stress , I tell you!

But when a talented baker from my baking group tried this cake and raved about it , I definitely knew I had to take  her suggestion and give it a try . And ofcourse it turned out well or it wouldnt be on here! The caramel did give me a little heartache but only temporary . 

This cake brings together banana and coconut and caramel in a wonderful way. It does involve the extra step of caramelising the bananas (and then waiting for it to cool!) but the end result is well worth it . The butterscotch flavour balances out the banana and it really is quite scrumptious!

Caramelised banana and coconut cake
A light cake with the wonderful flavours of banana , butterscotch and coconut!
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Ingredients
  1. 250 grams or 1 1/4 cups granulated sugar
  2. 170 grams or 1 1/4 cups all purpose flour
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 2 eggs
  7. 30 grams or 1/2 cup dessicated coconut
  8. 120 ml or 1/2 cup milk
  9. 120 ml or 1/2 cup oil
  10. 1 teaspoon vanilla extract
  11. 14 grams or 1 tablespoon butter
  12. 1 tablespoon water
  13. 1 large ripe banana ( about 100 grams ) , chopped or mashed
Instructions
  1. To make the caramel, heat 3/4 cups (150 grams ) of the sugar with one tablespoon water in a saucepan until the sugar melts and turns an amber or deep yellow colour . Swirl the pan occasionally but don't stir at this stage.
  2. Add the butter and chopped/mashed banana , and continue heating on low stirring occasionally.
  3. Once all the banana is broken down , take off heat and let cool completely.
  4. Preheat oven to 180 C / 350 F . Butter a Bundt pan and dust with flour well. You could also use a loaf pan or 8 inch square pan.
  5. In a large mixing bowl, beat together the remaining sugar , oil and eggs until light and the sugar is dissolved.
  6. Add the caramelised banana , coconut , milk and vanilla and continue beating until smooth.
  7. Add the flour mixture and beat until just incorporated.
  8. Pour batter into prepared pan
  9. Bake for 30 minutes if using a Bundt pan , 38 to 40 minutes if using a loaf pan or square pan. A toothpick inserted in the centre should come out dry.
  10. Cool in pan for 10 minutes and slowly invert out to cool completely on a wire rack.
Notes
  1. This cake stores well at room temperature for 3 to 5 days.
  2. If you dont have dessicated coconut , toast shredded coconut spread out on a baking pan in a preheated oven at 180 C for 8 to 10 minutes. I just stir mine in a dry pan over low heat for few minutes.
  3. The caramelised banana will be dark and turn thicker and sticky when it cools. A few specks of caramel may remain after beating it in. No problem! The end batter is on the thinner side.
http://floursandfrostings.com/

This cake is a lot different from the other banana cakes I have tried . For starters , it is really light and not as dense as many banana cakes tend to be. And then the taste of banana is not so pronounced that it gets too much. Know what I mean? Plus there is the crunchy coconut and the nutty caramel . Yum is the word!

 

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