If you love banana bread and want to take your banana bread to the next level... then you need to try this recipe! This is a moist bread, with a hint of coconut, and chocolate fudge topped with walnuts. A delicious treat!
Ingredients
5 overly ripe bananas, mashed (about 1 1/2 cups mashed)
1/2 cup melted coconut oil
1/4 cup honey
2 eggs
2 tsp vanilla extract
1 tsp coconut extract
1 1/2 tsp baking soda
1 tsp cinnamon powder
1/2 tsp salt
3/4 cup shredded unsweetened coconut flakes (sweetened works too!)
Fudge icing
1 ounce cream cheese, softened
1/2 stick (1/4 cup) salted butter, room temperature or softened
1/2-3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup canned coconut milk
1/4-1/2 cup walnuts, for topping
*Note: this makes a light and thin layer of icing. If you like a thick layer, I suggest doubling the ingredients!
Directions
Preheat oven to 180C/350F and grease baking pan with butter.
In a mixing bowl, stir mashed bananas, coconut oil, honey, eggs, and vanilla & coconut extract and mix until well combined. Add the flour, baking soda, cinnamon, and salt and mix until combined, do not over mix. Fold in the shredded coconut and pour the batter into the the baking pan. Bake for 30-40 minutes or until the cake it set, you can poke a knife into the center and if its clean the cake is cooked!
While the cake bakes, prepare the icing by creaming together cream cheese and butter in a large bowl until light (I did this by hand but you can also use an electric mixer). Using a sieve, add in powdered sugar, cocoa powder, and vanilla, and mixed until well combined. Finally, add the coconut milk and mix until thick and creamy. Put the icing in the fridge while the cake bakes.
Allow the cake to rest for 30 minutes. Once cool, top with icing and chopped walnuts!
Adapted from: Half Baked Harvest - https://www.halfbakedharvest.com/coconut-banana-cake/
留言