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)
- 1 cup unbleached all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup + 2 tbsp of firmly packed brown sugar
- 1/2 cup + 2 tbsp of ripe mashed bananas
- 1 large egg
- 1/6 cup of extra virgin olive oil or canola oil
- 1 tbsp dark rum or amaretto (omitted)
- 1/4 cup sour cream (substitute with yoghurt)
- 3/4 tsp vanilla extract
- 1/4 cup sweetened flaked coconut
- 1/4 cup chocolate chips
- 1/4 cup macadamia nuts
- 1/2 tbsp of brown sugar and 1/2 tsp cinnamon powder mixed
- Combine Group A in a bowl and mix well.
- Blend Group B ingredients in a blender.
- Mix Group A and B ingredients together using a spatula till well combined.
- Stir in coconut flakes and chocolate chips. Pour into a buttered baking pan.
- Sprinkle with nuts and top with cinnamon-brown sugar mixture.
- Bake at 170 degrees C for about 30-35 mins till browned.
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