Banana Cake with Coconut Flour – Step by Step Recipe

The recipe of banana cake, with only one coconut flour as a dry ingredient, presented below is a simple, easy to prepare and reliable recipe. It was tested with different brands of coconut flour, variety in banana’s ripeness, and 2 temperature regimes – 155C and 160C in fan forced oven, as well as 160C no fan oven. Though the batter consistency differed slightly with different brands of flour and texture of bananas used, the bake always resulted in soft, moist, fully baked cake, without the taste of coconut and, strangely enough, very little overtone of banana flavour. The cake is not on a sweet side and can be considered as a tea bread.

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Sliced cake does not need any extras, as it is moist, without any oils, or coconut butter in the recipe. The indulgent version may include some dairy, egg and sugar free chocolate cream, served on top.

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Slivered almonds or pistachio nuts, as well as sesame seeds, can be used to decorate the cake, but are only optional. The base recipe can be used to bake more sophisticated cakes by adding dried fruits and berries. Organic dried blueberries are on my next bake list.

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Update 21.06.2016

This cake can be baked in single use baking trays/pans. I baked one with canned apricots. There is plenty of choice now in canned fruits without added sugar or preservatives. It makes baking easier for people with multiple food intolerances. Baking regime was the same as for a regular cake baked in a bread loaf pan. I have also found that no fan baking regime makes the cake to raise more.

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Ingredients:

  • 2 large eggs, 100-104g without shell
  • 200g diced bananas (ripe bananas will give more runny batter, compared to not so ripe ones)
  • 20ml lemon juice
  • 40g glucose powder (can be substituted for any natural sugars, for those who tolerate them)
  • 50g coconut flour (I used 2 varieties: from Well and Good and Essential Ingredient shop in Melbourne)
  • 6g baking soda
  • coconut oil to grease the pan 10cm x 20cm (optional, if baking without paper liners)
  • slivered almonds, pistachios or sesame seeds to decorate (optional)

Preparation:

Step by step photos were made during preparation of the double portion of the batter for 2 individual cakes. Not overly ripe bananas were used with organic coconut flour from Essential Ingredient shop in Melbourne, resulting in more solid and dense batter.

  • preheat fan forced oven to 155C (160C temperature in the oven results in a darker bake)
  • sift coconut flour in a bowl, add baking soda, mix with a whisk
  • blend diced bananas with lemon juice using a stick blender (single portion blending shown in the photo)
  • beat eggs with glucose powder until pale and nearly triple in volume
  • add banana puree to beaten eggs, whisk gently together to combine
  • add dry ingredients to wet
  • combine them well with a whisk, let coconut flour absorb the moisture, mix the batter again
  • spoon the batter into a lined (or well greased with coconut oil) baking tin 10cm x 20cm
  • bake in preheated oven for 55-60 min
  • let the cake rest in a tin for 10 min
  • take the cake out from the tin and paper liner and let it cool down on a wire rack

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Blended bananas

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Eggs beaten with glucose powder

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Blended bananas mixed with beaten eggs

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Cake batter

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Cake batter and baked cake when ripe bananas and coconut flour from Well and Good were used. Cake with slivered almonds as decoration.

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Cake with slivered pistachios to decorate the cake.

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The cake freezes and defrosts well, without any loss in taste and texture.

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