Recipes

COCONUT AND CHOCOLATE CHUNK BANANA CAKE

You probably know this problem. You forgot to eat your bananas again and they are way-ripe: too sweet, too mushy, too hideous, too icky. Don't throw them in the trash! Here is a delicious recipe for them!

Ingredients:

- 5 bananas

- 2 tablespoons honey

- cinnamon

- 250gr whole wheat flour

- 8gr baking powder

- 1/2 teaspoon salt

- 2 eggs

- 70gr brown sugar

- 120ml coconut milk

- 120ml SIKA pur coco oil, melted

- 8gr vanilla sugar

- 120gr dark chocolate, chopped

- 70gr grated coconut

- 70gr walnuts, chopped

Instructions:

Preheat oven to 200C°.

Peel the bananas and lay them on the baking sheet. Add some honey to each banana and sprinkle them with cinnamon. Roast them until the tops are golden brown and caramelized (takes about 20 minutes). Remove from the oven and mash them in a bowl. Set aside.

Reduce the oven to 175C°.

In a small bowl, combine the flour, baking powder and salt. Stir and set aside.

In a large bowl, mix together eggs, brown sugar, vanilla sugar, coconut milk and oil until smooth. Add the grated coconut to the mashed bananas and stir a bit. Then add the two mixes together.

Slowly stir in the bowl with flour and mix thoroughly. Then add the chopped chocolate and walnuts. 

Pour the cake dough in a loaf pan and sprinkle some of the remaining grated coconut on top. 

Place the loaf pan in the oven. Bake 50-60 minutes or until center is risen. If the top begins to brown too much, cover the cake with aluminum foil.

Remove and wait at least half an hour before cutting. This banana cake will keep for 4-6 days if covered.