Banana bread is an excellent way to use up over ripe bananas. I stash mine ready peeled in the freezer until I have enough to bake with or to make instant ice cream (!)
I haven’t had a chance to bake as much since our little one arrived but now I’ve got a ring sling to wear him in I’m baking as much as possible! This recipe is quick, actually kind of healthy as its full of fruit, nuts and seeds and makes 2 cakes so what’s not to love??
I wanted to bake something to fuel us through the long sleepless nights and experimented with my best ever banana bread recipe to create a tasty and nutritious seeded coconut banana cake and my my it is delicious, especially warm from the oven.
I’ve replaced the butter with coconut oil which works really well and adds a further coconut dimension to the cake. I love the nuttiness wholemeal flour brings to this bake too along with the sunflower and pumpkin seeds for an additional energy boost. They also look pretty baked into the top of the cake providing little green and golden flecks.
It’s flavour deepens over time and the bananas ensure the cake retains it’s moisture so it’s good for at least a week in an airtight container. (If you can savour it for that long.)
I split this cake into 2 cake tins which means I can stash one in the freezer for a rainy day or unexpected guests. Just wrap it in tin foil and it will keep in the freezer for a month or two.
Things I used to make my Seeded Coconut Banana Cake
¤ 125g caster sugar
¤ 250g coconut oil (solid)
¤ 2 eggs
¤ 3 over ripe bananas (defrost them a bit first if they’re frozen)
¤ 170g plain flour
¤ 40g wholemeal flour
¤ 40g coconut flour
¤ 3tsp baking powder
¤ 2tsp vanilla extract
¤ 40g of chopped/diced pre soaked prunes or other dried fruit. (Make sure the fruit is plump by soaking in hot tea/fruit juice/booze for a few minutes or overnight if you have the time first)
¤ 40g mixed seeds (or chopped nuts) sunflower, pumpkin, chia and sesame seeds; and walnuts, flaked almonds work well.
¤ 1 tsp cinnamon
¤ 1 tsp vanilla extract
☆ 2 x 8 inch round cake tins greased and lined
☆ 20g flaked almonds, dessicated coconut and mixed seeds for the topping
☆ Runny honey to drizzle over after baking
1. Beat the sugar and coconut oil together until smooth
2. Beat the eggs into the oil until it forms a smooth paste
3. Mash the bananas first. Or if using a stand mixer throw them straight into the mixture and beat. Mix the bananas into the oil until combined.
4. Fold in the flour, baking powder, cinnamon and vanilla.
5. Fold in the dried fruit
6. Pour the batter into the greased and lined cake tins. Smooth the top of the cakes with a spatula.
7. Sprinkle the tops of the cakes with a generous handful of mixed seeds and nuts.
8. Bake the cakes in the middle of the oven for 30-35 minutes and 160 degrees c. (Fan assisted) until golden brown and a skewer comes out clean.
9. Whilst the cakes are hot drizzle runny honey over the tops of the cakes and allow it to seep into the sponge.
10. Cut yourself a massive slice whilst still warm and shove it into your face whilst basking in the glow of baking yourself 2 cakes in one go. It’s even better washed down with a lovely cup of tea.
Around the World in 80 Bakes 