This shit is bananas, b-a-n-a-n-a-s.
Well, now that I got that clicheed pop culture reference out of the way, let me tell you about this gem of a cake. The emphasis is on the word cake, because this ain’t your regular dry, with only a hint of banana, let’s-eat-it-with-butter banana loaf. Every single slice, bite and morsel of this cake is jam-packed with honest-to-goodness banana, chewy coconut and semi-sweet chocolate pieces. This is one of those times where the bananas truly shine through, and don’t take a backseat to whatever flour and egg mixture you add them to. This cake is heavy and moist, and fills you right up – you could basically have this and a cup of coffee in the morning, and you’d never think about those terrible heavy clumps of dough called muffins again.
Let me tell you this: bananas are not my favourite fruit. They don’t even make it on my top 10 favourite fruits, yet I got out of my way to buy bananas just to let them turn brown and splotchy on my counter. I buy bananas, knowing that I won’t ever eat them as is, just so I have an excuse to make this banana cake.
I’ve been making this recipe for a while now, and although I look towards Anna Olsen’s White Chocolate Banana Loaf recipe as a guideline, you’ll see that even the word guideline is very loosely applied here. My recipe is pretty much entirely different every time I make it, depending on my mood and what state my cupboards are in. So, take a look at my recipe, take a look into your pantry, and then just start mashing up your bananas and throwing whatever you heart desires into your mixing bowl. Just make sure there’s chocolate involved 😉
Because I use a lot of bananas, the amount of sugar you have to add in is virtually nonexistent considering the amount of dense, heavy deliciousness you’ll end up. I also used whole wheat flour instead of white flour, so you could tell yourself that this is actually “healthy” and go about your day happy and fulfilled. Enjoy!
- 1/2 cup butter, room temperature
- 1/3 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp all spice
- 1/2 tsp salt
- 5-6 ripe bananas, mashed
- 1 cup unsweetened shredded coconut
- 1/2 cup (or more) semi-sweet chocolate chips
- 1/4 cup icing sugar
- Preheat oven to 350 F. Grease and flour a bundt cake pan.
- Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla extract.
- In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, all-spice and salt. Add to creamed mixture alternately with banana.
- Fold in coconut and chocolate chips.
- Spoon batter into pan and spread evenly.
- Bake for 50 minutes, or until a tester inserted in the center of the cake comes out clean.
- Allow to cool 10 minutes in the pan, then turn out onto a plate.
- Dust with icing sugar right before serving.
- Munch away without guilt =)