Coconut Banana Bread Cake

Coconut Banana Bread

Coconut Banana Bread Cake

I would not do well on any type of Atkins or low-carb diet. I love bread too much. Sweet or savory; for breakfast or as the ends of a grilled cheese sandwich or with a salad at dinner. I’m not sure I could last 24-hours without bread let alone days or weeks.

This recipe isn’t actually for bread but a bread like cake. I adapted it from my friend Fay Abrahamsson’s recipe for Banana Quick Bread by using more bananas, adding coconut and replacing the bread pan with a cake pan. The result is a moist, almost muffin like cake that goes perfectly with a cup of coffee in the morning, as dessert after dinner or as a late night snack.

Coconut Banana Bread Cake

What You Need

  • 4 large, ripe bananas, peeled and mashed
  • 1/3 cup melted butter or margarine, cooled slightly
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1 tsp. vanilla
  • 1 1/2  cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup shredded coconut, plus more to sprinkle on top if you want

What To Do:

In a large bowl, mix bananas, butter, sugar, egg and vanilla well. Add the remaining ingredients, mixing well.

Grease a cake or pie pan, add mixture, and bake for 45 minutes to one hour at 350 degrees. Test with a toothpick in the middle of the loaf. Let cool a few minutes on a wire rack, then gently remove from pan and let cool.


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