Just hearing the combination of coconut and banana was enough to convince me.
The name for banana in Latin America changes from country to country, so does the word cake. In English, this kind of dessert isn’t even called cake, but bread. Confusing.
Regardless of what you decide to call it, all stomachs speak the same language. But if your stomach is not kin on banana or coconut, well that’s another subject.
There’s many things I like about this recipe. First, how easy and quick it is to prepare. Truly, there’s no way of making it wrong (take it from a very amateur “chef” like me). Second, you can give it your own touch and get creative. Third, it doesn’t have any butter or wheat, so it’s perfect for dairy or gluten free people.
But, I will be honest. I don’t know how to adapt this recipe for vegans since it includes a lot of eggs. This is a task I leave to the experts, but if you do find out a way, let me know!
For now I will share a recipe that I’m definitely much better at eating that cooking, but honestly, who isn’t?
To begin: Preheat the oven to 350F. Grease up the mold with butter or oil.
The ingredients in this recipe are quite simple. The star ingredients are of course the 4 large bananas that you will use in the mix. The blacker and more spotted they are, the better, because they become softer and easier to smash and thanks to the passage of time, the natural starch of the banana becomes sugar, making it even sweeter.
When you’re done mashing up the bananas in a bowl, you must add 3/4 cup of coconut flour. This flour is great for many reasons: it’s gluten and grain free, low in calories, high in fiber—which helps with our digestion and regulating blood pressure levels—and low in aroma. You can use it to make breads, cookies and other desserts, but I do warn you that this flour absorbs more liquid than others so you might have to adjust the recipes.
Your bowl now has 4 smashed bananas and 3/4 cup of coconut flour. Add 5 eggs, 1/4 cup of sugar (I used brown sugar because it’s what I had at home, the original recipe is made with coconut sugar), 1 teaspoon of baking powder, 1 teaspoon of vanilla extract and a pinch of salt. You can mix by hand or with a mixer.
As an extra I decided to add 1/2 cup of semisweet chocolate chips. You may use sugar-free chocolate. Tip: To keep your chocolate chips from sinking, blend them with some coconut flour before introducing them to the mix.
When you’re ready fill up your mould with the delicious mix. Bake until the center of the cake feels firm. It can be around 45 to 55 minutes or when the knife comes out clean.
It’s recommended to keep it in a closed container in the fridge to make it last for a week, although in my case it never makes it more than a day or two because I eat it all.
You may add…
- One teaspoon of cinnamon (to the mix)
- Almonds or macadamia (to the mix)
- Cacao nibs (to the mix)
- Dried coconut for the extra aroma (to the mix)
- Dulce de leche, nutella o liquid chocolate as a topping right as it comes out of the oven.
You may turn it into dessert by adding some ice cream or eat it as a snack with some coffee in the afternoon. It’s usually a success with friends or family. But I am warning you, don’t try it before taking it somewhere because you won’t want to share!
I love finding easy recipes that can be adapted to taste and don’t need any complicated ingredients or procedures. And with this one, you can give a delicious use to those bananas that were most likely heading straight to the trash can.
Now you know what dessert will make my house smell sweetly this week. Which one will be yours?
Original recipe taken from detoxinista.com