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.
Enjoy
