Summer is officially here – so, why don’t you represent that in the flavours. This banana and coconut loaf cake is the one for you – trust me.
It’s been so hot recently, to the point where part of the UK have had red heat warnings, a first ever. What was I doing during these times? I was baking. This loaf is perfect as you get banana and coconut in each element of the cake – perfect for those who like the flavour pairing.
A light and fluffy sponge cake, topped with a coconut American buttercream. I don’t usually like American buttercream as its toothachingly sweet but not today – it balances with this loaf and works well.
Anyway, let’s get started, shall we?
100g butter, at room temperature.
175g granulated sugar.
2 bananas, ripe.
225g plain flour.
1 tsp baking powder.
1/2 tsp almond extract.
1 tsp vanilla extract.
1/2 tsp coconut extract.
55g desiccated coconut.
(up to 50ml milk, if needed to help aid consistency).
120g butter, at room temperature.
160g icing sugar.
1 tsp coconut extract.
1/2 tsp vanilla extract.
Before you get started on this loaf, you’ll want to do some prep work. I like to start by weighing up all of the ingredients, lining my loaf pan, preheating my oven to 180˚c/350˚f and getting any equipment I may need ready, such as a stand mixer and spatula.
To get started on the recipe, take a mixing bowl and place in the butter and sugar, beating them together until they are lighter and fluffier in colour and consistency.
Now you can add in the eggs, one at a time, beating well in-between each addition, then add in your extracts, while the mixer is mixing – theres no particular order to this.
Give the bowl a good scraping down, this is to incorporate any bits that may not have been fully incorporated from earlier ooo.
Then add in your bananas and mix until they are fully incorporated into the mixture. Give the bowl another scraping down, just to incorporate any bits that may not have been fully incorporated.
Go ahead and add in the flour, baking powder and desiccated coconut. Mix everything together on a low speed to star with, working your way up to a medium-high – ensuring the cake batter is well incorporated.
Its time to give the bowl another good scraping down, not forgetting to get those bits that haven’t been fully incorporated.
Transfer the cake batter into a loaf pan which has been lined with a loaf liner. Level and smooth out the batter (it doesn’t have to be perfect) and place into your preheated oven and bake for about 50-60 minutes or until a tester comes out clean when inserted into the centre.
While the cake is baking in the oven, you can make the buttercream.
To make the simple buttercream, place all of the ingredients into a mixing bowl and mix on a low speed to start with, working your way up to a medium-high speed and mixing continuously the buttercream is lighter and fluffier in colour and consistency. Once the buttercream has been made, you store it at room temperature if using that day (within hours) or place it into the fridge and take out just half an hour before you intend on using. it.
Now the cake is cooled down and the buttercream is made, you can go ahead and get on with the decoration. Simply top your loaf with the buttercream, spreading and levelling out the buttercream until you’re happy.
To finish, scatter over some coconut flakes and for each portion of cake, I like to add some banana chips, but this is optional and not needed.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.