Banana and coconut cake

Soft Dessert with Bananas and Coconut

If you're looking for a quick and delicious dessert that combines the sweet flavors of bananas with the creamy texture of coconut, you've found the perfect recipe! This soft and moist cake is ideal for moments when you have ripe bananas that are starting to blacken, and you want to make the most of them in a savory way.

Preparation Time: 15 minutes
Baking Time: 45 minutes
Total Time: 1 hour
Number of Servings: 8-10

Necessary Ingredients:

For the first mixture:
- 200 g of flour
- 2 teaspoons of baking powder
- 170 g of cane sugar (or white sugar, if you prefer)
- 250 ml of milk
- 100 ml of oil (you can use sunflower oil or coconut oil for a more intense flavor)
- 6 tablespoons of grated coconut
- 4 eggs
- 3 ripe and large bananas

For the second mixture:
- 100 g of butter
- 80 g of sugar
- Vanilla extract (or a vanilla pod, if you want a more aromatic flavor)
- 2 eggs

Steps to Follow:

1. Preparing the oven and the pan:
Start by preheating the oven to 180°C. Choose a silicone or removable-bottom pan (ideally 24 cm) and generously grease it with butter to prevent the cake from sticking.

2. Preparing the first mixture:
In a large bowl, mix the flour, baking powder, sugar, and grated coconut. These dry ingredients will form the base of your cake.

3. Adding the wet ingredients:
Gradually add the milk, oil, and eggs to the dry ingredients mixture. Use a whisk or mixer to achieve a smooth batter. Are you already dreaming of the soft and moist texture of the cake?

4. Preparing the bananas:
Peel the 3 bananas and cut them into thick slices. Arrange them evenly over the batter in the pan, ensuring that each slice will add a touch of sweetness to the cake.

5. Baking the first mixture:
Place the pan in the preheated oven and bake for 25 minutes, until the cake is slightly golden around the edges and rises.

6. Preparing the second mixture:
While the cake is baking, take a saucepan and melt the butter over low heat. Add the sugar and vanilla extract, stirring until the sugar completely dissolves. Remove the saucepan from the heat and add the eggs, whisking vigorously to incorporate them well.

7. Combining the mixtures:
After 25 minutes of baking, take the cake out of the oven and carefully pour the butter and egg mixture over the first mixture. This will create a delicious and moist crust on top.

8. Finishing the baking:
Put the cake back in the oven and let it bake for another 20 minutes. You will feel the delicious aroma of coconut and bananas filling your kitchen!

9. Cooling and serving:
Once the cake is ready, let it cool in the pan for 10-15 minutes, then remove it from the pan and let it cool completely on a rack. Cut the cake into slices and serve it either warm or cold, depending on your preferences!

Serving Suggestions and Variations:
- You can add a tablespoon of cocoa to the first mixture to create a chocolate-flavored cake.
- Serve the cake alongside a scoop of vanilla ice cream for a decadent dessert.
- For a refreshing touch, add a berry sauce on top of the cake.

Nutritional Benefits:
This cake contains nutritious ingredients, such as bananas, which are an excellent source of potassium and fiber. Coconut oil, if you choose to use it, provides healthy fats that can support heart health. Coconut adds not only a unique flavor but also antioxidants.

Frequently Asked Questions:
1. Can I use other fruits instead of bananas?
Absolutely! Apples or peaches can be just as delicious. Make sure to choose ripe ones to add sweetness.

2. How can I keep the cake fresh?
You can store it in an airtight container at room temperature for 2-3 days. If you want it to last longer, you can freeze the slices.

3. Is it suitable for vegans?
You can adapt the recipe using vegan eggs or an egg substitute, such as applesauce or plant-based yogurt.

This banana and coconut cake is not just a dessert, but a culinary experience that brings together delicious textures and flavors. Enjoy and savor every bite!