Mangia: Banana and Coconut Cake.

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One time in Italy we ate a banana... just kidding, as much as we try to link everything back to Italy and share with you our family's, as well as, traditional Italian recipes, sometimes we just have the desire to make a simple banana cake to enjoy on a Sunday afternoon. Which is exactly what we did last Sunday. It was delightful so we thought we'd share the recipe with you today. 


We chose a basic banana cake recipe off Pinterest and added coconut and reduced the sugar just to have fun and experiment. We do this a lot in the kitchen when it comes to both recipes we find and Nanna and Grandad's cooking. That's what it's all about to us; going with our guts and enjoying ourselves. Sometimes it works, others not so much, but that's okay because either way we're learning. This one just so happened to work very well, apart from a slightly burnt top because we were worried about it being under cooked and kept it in for five extra minutes. The original recipe said 50-60 minutes in the oven, but some people had commented about it being done in 30. We went for 35 and it came out beautifully moist.


What you need:

200g plain flour
150g caster sugar
50g softened butter
25g desiccated coconut (you could actually probably do 50g to make the flavour pop a bit more.)
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1 egg
3 ripe bananas


What to do:

Pre-heat the oven to 180 degrees.

In one medium bowl mash the bananas. Add the egg, vanilla and softened butter and mix well.

In another bowl, combine the flour, sugar, coconut, baking soda and baking powder.

Add the dry ingredients to the wet ingredients and mix until all combined. 

Pour into a cake pan and bake for 30-35 minutes. We'd recommend keeping an eye on it and using your instinct. Cover the top with foil if you still feel it needs longer, then you don't burn the top. 


What's your favourite kind of cake? 

Buon Appetito.





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