Banana dream cake – A recipe for a spongy banana cake with coconut topping
I added chopped dark chocolate to the banana cake batter, but you can easily omit it or use milk chocolate instead.
Follow me on social media
Remember to follow me on my other social platforms, where I share much more inspiration for both sweet and salty cuisine. You can follow me on Instagram, Facebook and TikTok.
And you can also try the personal bulletin board function here on the blog (pink drawing pin in the right corner). It lets you gather all your favorite recipes here from my blog, so you can easily and quickly find them the next time you want to make something. And you can also share your bulletin board with friends and family, so they can be inspired by your baking and cooking.
I hope you enjoy my recipes and the bulletin board and that you will make use of them for little and big occasions.
200 g butter, melted
200 g cane sugar
100 g brown sugar
1 tsp. vanilla sugar
300 g all-purpose flour
2 tsk. baking powder
1/2 tsp. salt
4 over ripe bananas
100 g chopped dark chocolate
220 g desiccated coconut
100 ml cream or whole milk
165 g butter
300 g brown sugar
Heat the oven to 180 C convection.
Melt the butter and let it cool.
Beat the eggs, cane sugar, brown sugar, and vanilla sugar until light and airy. Mix the flour, baking powder and salt together and stir it into the batter. Mash the bananas and mix with the melted butter and stir into the batter. Finally, fold the chocolate into the batter. Line a sheet pan (mine is 30 x 40 cm) with baking paper. Bake the banana cake for about 25 minutes.
Put all the ingredients in a pot and warm it up. Let it bubble a little as you stir until the mixture has become even and combined.
Turn up the heat of the oven to 200 C convection. Spread the coconut filling on the pre-baked banana cake. Bake the cake for about 8 minutes. Cool the cake and serve. Enjoy!