Does it happen every so often that you have a few overripe bananas lying around in your fruit bowl? These are perfect for cakes! First, I wanted to bake a classic banana bread, but then, I came across this recipe which I liked a lot because of the addition of coconut flakes. Banana and coconut - good combination! Besides, it's a really easy one... and while I am writing this, it occurs to me that this is my 100st post! But why not have a simple recipe for this "occasion"?! For the next 100 posts, I have some things in stock for you guys ;-) There is a huge "to-bake-list"!
(from: Nicole Stich - Delicious Days)
150g butter, at room temperature
1 teaspoon baking soda
100g brown sugar
3 large eggs
3-4 ripe bananas, about 300g
100g coconut flakes
3 teaspoons baking powder
Line a 30cm cake tin (or 26cm diameter springform pan) with parchment paper and grease the rim with butter. Preheat the oven to 180°C (air circulation: 160°C).
Pour the milk into a little bowl and dissolve the baking soda in it. In a large bowl, mix butter, sugar and eggs with the electric hand mixer until foamy. Peel the bananas and mash them with a fork. Add together with the coconut flakes. Sieve in flour and baking powder and mix well. Add the milk. Mix well with a big wooden ladle.
Fill the dough into your prepared cake tin and bake for about 45-50 minutes. A wooden stick inserted into the cake should come out clean. Take out of the oven and let cool. This cake keeps for a few days if wrapped in foil and kept in a cool place.
If you also want to cover with chocolate glaze, bring 125ml cream almost to a boil in a small sauce pan, take away from the heat and add 125g grated dark chocolate. Stir and wait until the chocolate has dissolved, then pour over the cake... yum!