Cherry Coconut Banana cake

The flavours of these ingredients combine for a fresh coconut variation on a Banana bread favourite.

In summer, bananas always seem to over-ripen before the family can eat them. So I pop them – whole, in their skin – in a freezer bag and always have a few in the freezer ready for lots of recipes. 

I love making Banana loaf but unlike many banana bread recipes, the flavour of bananas does not dominate this cake.  It is so coconutty – you can still taste the bananas but the coconut, almonds and cherries really give it a freshness and difference. A great flavour change and lasts for a few days in an airtight container.  I regularly cook some cake batter in a mini loaf tin so I can pop it in the freezer and always have something homemade ready for visitors along with a cup a tea.   Enjoy!

Preparation      15 minutes

Cooking             approx. 25 min for mini loaf tin.  Approx 60 min for 23 cm loaf tin

Makes                23cm loaf tin and a 15 cm small loaf tin

Ingredients

4 medium bananas – mashed in a large bowl

125 gram butter – melted and cooled slightly

150 gram sugar

2 eggs – lightly beaten

175 gram Plain Flour 

2 teaspoons Baking Powder

½ teaspoon Bicarb of Soda

Tiny pinch of Salt

100 gram dried cherries – halved

60 – 80 gram frozen cherries – halved

100 gram desiccated coconut

½ teaspoon good quality coconut extract (if not available – omit)

50 – 60 gram Flaked Almonds

Handful Shredded coconut – for scattering over top of cake

Method

Preheat oven to 170˚ Celsius

Line loaf tins with baking paper

Mash the bananas well in a large bowl.

Add the sugar and mix in until begins to dissolve

Mix the melted butter through the sugar banana mash

Then fold the beaten eggs through the mixture

Sift the flour, baking powder, Bicarb and salt into the mixture and gently fold through until combined.

Stir in the coconut, extract, almond and cherries. Fold through very gently until combined.  Do not overwork the flour or the cake will be tough. Just so no lumps of dry flour visible.

Pour into the prepared tins.

Scatter the Shredded coconut over the top and gently pat into the top of batter,

Bake the mini loaf approx. 25 – 35 minutes (check regularly from 25 minutes)

Bake the 23 cm loaf tin approx. 50 – 60 minutes (check regularly from 45 minutes)

Check by inserting a skewer into middle of cake until comes out clean.

Cake should be formed and golden on top

Remove from oven and leave to cool in the pan on a cake rack.

When cool remove cakes from pan.

Wrap the mini loaf tightly in clingwrap and place in a plastic freezer bag removing as much air as possible.

The larger loaf cake keeps well in an airtight container for a few days.

                             Enjoy!  Colleen