This cake is simple, comforting, and one of the tastiest banana cakes I’ve ever made!
Two layers of the softest and fluffiest banana coconut sponge, made with coconut milk for the most incredibly tender crumb. Filled and frosted with a light coconut cream, then finished with coconut flakes. Every bite is soft, airy, creamy, and packed with banana flavour. It’s like a moist banana cake. Full of flavour with richness and lift.
The bananas bring natural sweetness and moisture, while the coconut milk and coconut flakes add a gentle tropical flavour that pairs so perfectly with them! The coconut isn’t overpowering at all, so even if you’re not fond of coconut you will enjoy this cake.
If you’re usually disappointed by banana cakes being dense or heavy, this will definitely change your mind.
Use Room-Temperature Ingredients: Make sure the eggs and yogurt are room temperature before mixing. Cold ingredients cause the batter to curdle and the ingredients don’t mix together properly.
Measure Flour Correctly: Too much flour can make the bread dry, and too little can make it wet and dense.
Don’t Overmix the Batter: As always, overmixing develops excess gluten, causing a dense or rubbery loaf. A few small lumps in the batter are perfectly okay! Do not try to achieve a perfectly smooth batter- a perfect banana bread requires a lumpy, slightly ugly looking batter! (Just trust me on this one.)
Stick to the Recipe’s Banana Quantity: Too much banana weighs down the loaf and makes it sink in the centre! It will not give a ‘more banana flavour’.
Bake immediately! Letting the batter sit too long allows leavening to weaken. Once it’s mixed, put it straight into the oven for best rise.
Check for Doneness: Insert a long skewer, toothpick, or knife in the center: if it comes out clean or with just a couple of crumbs, the bread is done. If the top is already very brown, but the loaf is not cooked yet, tent the top with foil while finishing the bake!
Cooling and Slicing: Allow the bread to cool before slicing; this prevents it from becoming dense. Remember that using a sharp serrated knife produces the the cleanest slices.
Secret little life hack for you if you need to make banana bread but don’t have ripe ones on hand: Put un-ripe bananas in the oven and watch them transform! I discovered this trick when making my brown butter cinnamon honey banana bread.
Let’s begin…
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