I’m a big fan of banana cakes and love to make it as a healthy treat for my family. Many banana cake recipes either use too much butter or oil and I try to avoid those recipes as much as possible. I like this recipe because there is no butter used and the amount of oil needed isn’t much. The cake gets its wonderfully moist texture from ripened bananas, oil and yoghurt.
The addition of coconut and macadamia added a crunchy texture which goes well with the moist crumbs. I also added in some chocolate chips and my kids loved it so much that I’ve made this cake a few times since.
Here is half the recipe which makes a small loaf with the addition of chocolate chip (perfect for my family) and I have included a scaled down version of the recipe including the chocolate chips. For the full recipe, please go to Kit of I-Lost in Austen.
Banana Macadamia and Coconut Cake (1 small loaf)