There are so many banana cake recipes, but I always find that they don’t have enough banana flavour. Crushing the bananas rather than leaving them in small pieces dulls the flavour of the fruit.
Here is a recipe that is very easy to make, but which above all brings out the taste of banana.
The grated coconut gives a crunchier texture to the dough. And the white chocolate gives a caramelized aftertaste. All these ingredients help to bring out the flavour of the banana.
200 g sugar
250 g flour
1 packet of dry yeast (11 grams) 100g of melted butter 50 g of coconut 200g of white chocolate 4 bananas
Banana flavor (option)
Preheat the oven at 220 ° Celsius.
Cut the bananas into small cubes and flour them. If ever you will have more than 4 bananas in your fridge and that they are too riped, do not hesitate to smash it and to introduce its in your batter.
Melt the butter and add the eggs, sugar, flour, powdered coconut and yeast. Mix everything together.
Then add the white chocolate cut into small pieces with the bananas. I am buying white chocolate which has coconut inside for my part but if you couldn’t find this specific chocolate, you could add some coconuts powder. Mix delicately.
Et voilà, in the oven for about 30-40 minutes at 180° celsius.
I often start baking in a very hot oven ( 200-210 °) for about 10 min to give the crust a crispy texture.
Important: flour the bananas or they will fall down to the bottom of the mold.
Tips: Add banana flavor or 1 yoghurt to the banana. It helps to exude the banana flavor.
Add broken pieces of white chocolate.
In the oven 180 ° for 35- 45 min.
The cake is ready when you could introduce the blade of a knife in the middle of the cake and it ramones clean.
If you have any questions or suggestions about the banana cake recipe, please feel free to contact me. I will be please to reply to help you.