Banana Cake Recipe with Coconut Milk

Indulge in the tropical flavors of coconut and banana with this delectable Banana Cake Recipe with Coconut Milk. This moist and tender cake is not only a delight to your taste buds but also a breeze to prepare. Let's dive into the recipe and explore the benefits of using coconut milk in baking.

The Banana Cake Recipe Readers Have Loved for Over a Decade

Why Coconut Milk in Banana Cake?

Coconut milk adds a unique twist to this classic banana cake recipe. It enhances the natural sweetness of the bananas and imparts a subtle, exotic coconut flavor. Moreover, coconut milk replaces some of the fat and liquid typically provided by butter and eggs, making this recipe lighter and healthier.

Ingredients

3 ripe bananas, mashed
1 cup (240ml) coconut milk
1/2 cup (100g) granulated sugar
1/4 cup (50g) brown sugar
1/4 cup (60ml) vegetable oil
1 large egg
1 tsp (5ml) pure vanilla extract
1 1/2 cups (190g) all-purpose flour
1 tsp (5g) baking soda
1/2 tsp (2.5g) salt
1/2 tsp (1.25g) ground cinnamon
Optional: 1/2 cup (57g) chopped walnuts or shredded coconut for topping

Coconut Cream Frosting (Optional)

1 cup (240g) cold heavy cream
1 can (14oz/400ml) full-fat coconut milk, refrigerated overnight
1/4 cup (30g) powdered sugar
1 tsp (5ml) pure vanilla extract

Instructions

Banana Cake

the bundt cake is topped with coconut and drizzled with icing

Preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) round or square cake pan.
In a large bowl, mix together the mashed bananas, coconut milk, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry spots remain.
Fold in the chopped walnuts or shredded coconut, if using.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Coconut Cream Frosting

Scoop out the solidified cream from the top of the refrigerated coconut milk can, leaving behind the watery liquid.
In a large bowl, whip the cold heavy cream until stiff peaks form.
Add the solidified coconut cream, powdered sugar, and vanilla extract to the whipped cream. Whip until light and fluffy.
Spread the frosting evenly over the cooled banana cake.

this magic custard banana cake is so easy to make and tastes just as good as it looks

Nutritional Information

Serving Size	Calories	Fat	Carbs	Protein
1 slice (1/12 of the cake)	270	12g	37g	3g

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This Banana Cake Recipe with Coconut Milk is perfect for breakfast, snack time, or as a delightful dessert. Enjoy the tropical twist and share it with your loved ones! Don't forget to leave a comment below if you give this recipe a try.