I love banana bread.
For various reasons:
2: It´s called bread, but it´s actually a cake in disguise.
3: You can play around with it and add whatever, and it usually works!
Which means, to sum it up: you can make it as bread-like, or cake-like as you want, use different kinds of flour, wheat, spelt – whole grain or not, adding nuts chocolate or other things, even make it sugar free – and the banana bread can handle it!
Banana bread is therefore very forgiving to work with, which is perfect for me as I have a hard time following a recipe to the point. I usually end up adapting it, intentionally or not, usually because I don´t have the exact ingredients on hand, and I´m too lazy to go out get it once my mind is set on baking.
This time however, I planned on following the recipe, as I found the pictures and description of the cake very intriguing. As all other recipes on this blog. Check it out! What made this different from other banana breads, was the caramelization of the bananas. Anything caramelized is just… better!
So that would be unchanged, that was for sure.
But somehow I ended up making my own version of the recipe, as I had some almond flour I wanted to use. And I usually try to make cakes more whole grain when I can, as I know I will be the one eating it sooner or later, the same thing about sugar: I often reduce the amount (so I can eat more ;) and besides, for banana cake, a lot of sugar is usually not needed as the bananas themselves add alot of sweetnesss. Especially if you use brown bananas. The browner – the sweeter – the better!
I had a good amount of frozen brown bananas put aside for this cake, which finally could come togehter on a rainy sunday! I was a litte curious about the result, but even if the cake became somewhat diffrent then the original recipe, I thought it was delicious and a perfect afternoon treat! The banana-coconut flavour was a lovely combination even without the chocolate! I´m sure added chocolate would be lovely too, but without, you could always add some nutella or other chocolate spread if you get the cravings!
I allowed myself a decent slice with butter on top, because there no such thing as butter on freshly baked goods. Next time, I can try chocolate. But the cake on it´s own is perfectly good too! And actually quite healthy, after I twisted the recipe a litte around! Enjoy, one way or another, I´m sure it´ll be delicious either way!
Roasted banana and coconut cake – my way!
(Adapted from this recipe)
4-5 browned bananas
175 g flour/ 1 1/4 cups –
(I used about 75 g almound flour and all purpose/whole wheat flour)
50 grams/ 1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
75 grams/ 1/3 cup loosely packed brown sugar
1 dl/ 1/3 cup canned coconut milk (may swap butter milk or greek yogurt)
1/2 cup coconut oil, melted (or swap canola oil – which I did)
1 teaspoon vanilla extract
50 grams / 1/2 cup toasted coconut flakes (optional)
2 tablespoons unsweetened coconut flakes (optional)
Preheat oven to 200 C or 400 degrees F.
Line a baking sheet with parchment paper or a silpat. Peel the bananas and lay them flat on the baking sheet, and sprinkle with sugar. Roast them for 20-25 minutes or until the tops of the bananas are very golden brown and caramelized. Remove from the oven and let cool 5 minutes. Once cool enough to handle, mash the bananas and set aside. Reduce the oven temp to 175 C / 350 degrees F.
Spray a 9×5 loaf pan thoroughly with nonstick spray.
In a small bowl, combine the different flours, baking soda and salt, whisking thoroughly. Set aside.In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and canola oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the toasted coconut. Pour batter into the greased loaf pan and sprinkle with the remaining unsweetened coconut flakes.
Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown, tent the bread with aluminum foil. Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.