Introduction:

Coconut banana cake has a rich history that dates back to the early 20th century. The cake originated in the tropical regions of the Caribbean and Southeast Asia, where coconuts and bananas were abundant.

The first recorded recipe for a coconut banana cake-like dessert was in a 1922 issue of the “Boston Cooking School Magazine of Culinary Science and Domestic Economics.” The recipe, called “Coconut Banana Pudding,” consisted of a mixture of bananas, coconut, sugar, eggs, and flour, baked in a pie crust.

Over time, the recipe evolved, and the cake became a staple in many tropical regions. In the 1950s and 1960s, coconut banana cake gained popularity in the United States, particularly in Hawaii, where it was often served at luaus and other celebrations.

Today, coconut banana cake is enjoyed worldwide, with various adaptations and creative twists on the original recipe. The cake remains a beloved dessert, cherished for its moist texture, sweet flavor, and the tropical flavors of coconut and banana.

This one-bowl recipe is a single layer cake made from ingredients you likely already have on hand. This humble recipe is perfect to throw together just because but is so tasty and delicious you can easily use it for a special occasion. Looked at through a certain lens, one might argue any day is special enough for cake.

• Course Main Course
• Cuisine Caribbean and Southeast Asia

• Serve 8-10
• Author Gourob & Sudip

Ingredients:

• 1 cup of Flour
• 3/4 tsp Baking Powder
• 1/4 tsp Salt.
• 1/2 cup Sugar
• 1/2 cup Butter or Ghee
• 2 Eggs
• 1/4 cup Milk
• 3 Bananas
• 2 tbsp Lemon Juice
• 1 cup Coconut (Shredded)
• 1/2 cup Jaggery or Brown Sugar

Instructions:

Follow the process given below to cook the dessert dish coconut banana cake.

1. Preheat the oven to 180°C or 350°F.

2. Then take a rectangular cake pan measuring 20 cm x 20 cm x 5 cm. Take a little dalda in that cake container and spread it well. After kneading the dalda sprinkle some flour on top. Then shake the pot and level the dough.

3. Now take 1 cup of flour and 3/4 teaspoon of baking powder in a bowl and mix it well. Once mixed, keep aside.

4. In another bowl, whisk together 1/4 teaspoon salt, 1/2 cup sugar and 1/2 cup butter or ghee. When the mixture becomes light, beat in two eggs one at a time.

5. Now take half of the flour mixed with baking powder. Then sprinkle half of the flour over the sugar and butter mixture. Mix gently, do not beat. Then mix it with 1/4 cup of milk. After mixing well with milk, add the remaining baking powder to the flour. Mix well again.

6. Now take the bowl of cake mixed with dal. Then pour the mixture in the middle of the cake pan, leaving 1 cm of space around the edges. Pour the mixture and spread it evenly around.

7. Now take three bananas. Then peel the banana and cut it lengthwise into two pieces with the help of a knife. Place the banana slices on top of the cake with the cut side down.

8. Now mix 1/2 cup of jaggery or brown sugar, one cup of grated coconut and two tablespoons of lemon juice together in a bowl. Once mixed well, spread the mixture over the bananas. Spread it in such a way that the bananas are covered.

9. Now bake in the oven for 45 to 55 minutes. Remove from oven and serve hot. Or, turn off the oven and keep it in the oven for 30 minutes. Then take out and serve.

Coconut Banana Cake is ready. Now serve it.