Banana coconut cake, an eggless cake made with whole wheat flour. A spongy cake, filled and frosted with rich chocolate ganache. A finger-licking cake for celebrating special occasions.
Banana Cake | Coconut Cake | Chocolate ganache cake | Chocolate cake | Birthday Cake | Banana Cake Recipe | Eggless Coconut cake | Eggless banana cake with chocolate ganache | Birthday Cake recipe | Chocolate ganache cake recipe | Cake with tropical flavors
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The Cake Story
The Idea was to bake a cake with caramel and banana flavors, like that of the banoffee pie. The thought of it makes to want to have a fat slice of ooey gooey banana caramel pie.
However, I quickly realized that I wasn’t entirely sure my kids would appreciate those particular flavors. They tend to be quite particular about what they enjoy, so I ultimately opted for a flavor they love the most: chocolate.
I decided to make a delicious banana and coconut cake topped with a rich chocolate ganache. Sticking with their favorite, ensures that everyone is happy around the dinner table.
This tasty banana coconut cake has a wonderful coconut flavor, and many are surprised to find out that it also contains bananas. I think it’s a great success, especially since many people don’t like banana flavors in desserts.
My kids love banana muffins and quick breads for breakfast or snacks, but they tend to avoid banana-flavored cakes. A friend who hates taste of bananas in desserts, tried this cake and was pleasantly surprised by its taste, even going back for a second slice.
Some Tasty Banana Recipes
I bet all of us enjoy adding a banana to our smoothie recipes to make it more thick and filling. I always keep 1 or 2 frozen bananas in the fridge for thick smoothies.
If you love banana's then here is a list of recipes you can make them with. One of the favorite breakfast recipe at home is this Banana Honey walnut sandwich. It packs well in to school lunch box too. Hands down favorite recipe at home.
I have a list of banana muffins and banana breads here in my kitchen. This banana bread with cream cheese center has been tried by many and has got positive reviews in many food groups.
If you are looking for a delish dessert other than muffins and cakes, you got to try this banana crumble or this frozen banana & almond butter treat. In south-India we have this sinful fudge made of nendram banana variety called pazham varatti.
Ingredients for Coconutty Banana Cake
- Whole wheat flour, for personal reasons i bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
- Leavener : This nutty banana cake uses both baking powder and baking soda
- Egg replacement : This luscious almost vegan cake uses mashed banana puree as egg replacement.
- Spices : I have used cinnamon powder, with a pinch of nutmeg in this coconut cake. You can use a combination of cinnamon, ginger and cardamom powder too for a festive magic.
- Sweetener : This delicious chocolate ganache filled cake uses sugar, you can go ahead and use powdered jaggery, brown sugar too.
- Fat : I have used these sunflower oil in this recipe. You can use any flavorless oil or even butter.
- Add-ons : I have used desiccated coconut along with wheat flour in this recipe.
Banana & Coconut Cake with Chocolate Ganache | Chocolate Ganache Cake
Equipment
- Convection oven
- Measuring cups and spoons
- Whisk and spatula
- Bowls for mixing the batter
Ingredients
- 1.5 cups whole wheat flour
- ½ cup dedicated coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 ripened bananas
- ¾ cup brown sugar
- ½ cup milk If vegan use plant based milk or plain water
- ½ cup oil
Spices
- 1.5 teaspoon cinnamon powder
- ⅛ teaspoon nutmeg powder
Chocolate Ganache
- 200 grams Lindt chocolate 70% dark chocolate
- 200 grams whipping cream If vegan, use non dairy whipping cream
Instructions
- Preheat the oven to 170C. Grease and line two 6 inch round cake tins with oil and parchment
- Sift together flour, baking powder and baking soda in a wide bowl to this add desiccated coconut, cinnamon powder and nutmeg and whisk well.
- In another bowl, take the roughly chopped bananas along with brown sugar and oil and using a stick blender, blend it smooth.
- To this now add dry flour mix in 3 batches. Using a spatula slowly mix the dry into the wet. Take care not to mix vigorously.
- If you feel the mixture is dry, add milk/water to this and mix. I added milk.
- Pour the batter in the prepared pan and bake in the preheated oven for 30-35 minutes or until a skewer inserted in the middle comes out clean
- Once done, remove the cakes from the oven and let it sit in the pan for 5 minutes. Then slowly remove them from the pan and let it cool on the wire rack completely
- If serving as such, serve it warm. I was planning to ganache it, so I cooled it well and cling wrapped and refrigerated it.
Let's Make Chocolate Ganache
- Chop the chocolate roughly, heat the cream in a saucepan, do not boil. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
- Use a spatula, whisk the chocolate and cream together. If the chocolate is at room temperature then it would have beautifully melted with cream, if you find small chunks of chocolate in your ganache, then, use the microwave and heat it for 10 seconds and whisk again to smooth silky chocolate ganache.
- Cling wrap the ganache, let it rest until use. I usually make the ganache an hour ahead of filling /frosting the cake
Let's frost the cake
- Remove the cake from the refrigerator, torte the cakes.
- Put a blob of ganache in the center if cake board/plate your decorating your cake
- Place a cake layer on the board, brush the cake with simple syrup, fill the layer with ganache.
- Add the second layer of cake on top. Brush it again with syrup and fill in the ganache.
- Spread The ganache to the sides of the cake. I tried by best to achieve a smooth texture. But then I making it for my folks at home, i know the flavors are great so didn’t worry much when I couldn’t get smooth ganache!
- If you are serving the cake later, refrigerate. But make sure to remove the cake an hour or two before cutting and serving.
- Ganache hardens in the refrigerator so you need to give it time to come down to room temperature for the knife to slide down when you cut the cake.
- Been there, done that so, make sure the cake is at room temperature when you cut.
Storing & Serving
- The cake stays good for a week, refrigerated in an air-tight container .
Notes
- The Time mentioned for the recipe, doesn't include frosting time.
- Oven temperature varies with Oven models. So bake accordingly.
- Grease and line the tins with parchment to easily remove the baked cakes.
- If you only grease the tins with fat, then allow the baked cakes to be in the pan for 3-5 minutes and then unmold them. unmolding hot cakes doesn't end well. Been there, done that!!
- Refrigerate the cakes if you are planning to frost them. It is easy to handle cold cakes.
- Frosted cakes has to be in room temperature while cutting and serving. Make sure they are out of the refrigerators at least 2 hours prior to cutting.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Priya Suresh
Omg, coconut and banana thats an awesome combination. I am just drooling over that slice. Oh god how come i never thought of baking a cake with this banana and coconut combo. Tremendous Priya.
Suma Gandlur
What a tempting cake you have here! Coconut, banana and chocolate together in a cake sounds wonderful.
Harini R
The combination of coconut, banana and chocolate is unbeatable. All of them my favorite.
Srividhya
I have never tried these two flavors together but I do like them individually. I would love to try this as well. Love that texture and I wish I could grab that slice from the picture.
Gayathri Kumar
That is a wonderful cake Priya. Coconut, chocolate and banana sounds like delicious combination for sure.
Swati
What a combination of Coconut, banana and chocolate!!Gorgeous cake with lovely texture.
Pavani
That is a lovely cake with banana, coconut and chocolate. Perfect as a snack or decorated as a celebratory one.
Kalyani
lovely combo of flavours.. I can see a lot of us diving to eat that wholesome healthy, choco-cocinut cake at home ! bookmarked !
PS - is that a 6 inch pan you use? lovely height of the cake too ! Let me know...
Sharmila kingsly
Another delicious holiday treat.. So yummy and pretty!!
Unknown
mouth watering to see this slice of cake. banana and coconut both ingredients in cake going to be super tasty.
Sandhya Ramakrishnan
The cake looks marvelous and this is what I call simplicity at its best. The texture of the cake is perfect.
veena
Super priya. The cake looks so perfect.
Chef Mireille
what a pretty cake - and looks so soft and moist