Wondering what to make with your overly ripe bananas? Try this simple Banana Coconut Cake – tender and delicious with a crunchy coconut-almond topping. Absolutely satisfying as a teatime snack or after dinner dessert and goes great with a cup of hot coffee or tea! Enjoy!
~Cake is adapted from King Arthur Flour’s Banana Crunch Cake recipe while topping is inspired by Auntie Anne’s Sweet Almond Pretzel.~
Cake batter:
3-1/4 ounces coconut flour
4 ounces whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
4 ounces salted butter, softened
5 ounces light brown sugar
2 large eggs
8 ounces mashed banana
4 ounces coconut milk
1 teaspoon vanilla extract
Coconut-almond topping:
2 ounces unsweetened shredded coconut
2-1/4 ounces chopped almonds
2-1/2 ounces light brown sugar
1 ounce salted butter, melted
Preheat oven to 350F. Butter an 8-inch square baking dish. In a medium bowl, whisk together coconut flour, whole wheat flour, baking soda, and salt to combine. Set aside until needed. Using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping the sides and bottom of the mixer bowl as needed. Mix in half the dry ingredients until moistened, then mix in the bananas, coconut milk, and vanilla, again scraping the sides and bottom of the bowl as necessary. Finally, mix in remaining dry ingredients until evenly moistened. Transfer batter to the prepared baking dish. For the topping, combine coconut, almonds, sugar, and butter until well mixed. Sprinkle the topping over the batter. Bake for 40 to 45 minutes, until a skewer inserted in the center comes out clean. If the topping is getting too dark, cover the top loosely with a parchment for the last 5 to 10 minutes. When done, remove the baking dish to a rack and cool for at least 20 to 30 minutes before serving.
