Updated: Aug 7, 2021
Tools needed: (18cm lenght x 10cm width x 7cm depth) baking tin
Overripe Bananas 3 Large Bananas/ 320 g
Coconut Milk 120 g
Unsalted Butter 115 g
Castor Sugar 100 g
Dark Brown Sugar 100 g
Egg 50 g/ 1 egg
Plain Flour 320 g
Baking Powder 4 g
Bi-carb Soda 4 g
Dark chocolate 60 g
1. Preheat oven to 175 °C.
Blend the overripe bananas and coconut together in to a smooth puree.
2. Place the softened butter, castor sugar and brown sugar into a stand mixer bowl with a paddle attachment and mix until light and fluffy.
Meanwhile, in another bowl, sift plain flour, baking powder and bi-carbonate soda together.
Melt the chocolate and set aside until ready to use.
3. Add the egg in to the butter mix and mix to incorporate.
Add half of the dry mix, then mix until smooth. Add in the banana puree, mix to combine then end with adding the last bit of the dry ingredients. By starting and ending with dry ingredients, this will help prevent your cake mix from curdling.
Make sure to scrape down the bowl to avoid any big lumps of butter.
4. Remove 250 g of the banana batter in to a bowl and mix it with 60 g of melted dark chocolate.
5. Transfer the banana batter into a pastry bag and the chocolate banana batter into a separate pastry bag.
6. Pipe the two batter alternately until you fill it all the way up into a (18cm lenght x 10cm width x 7cm depth) non stick baking tin that has been lightly oiled.
Run a skewer in to the batter in a crisscross pattern.
7. Bake in a preheated oven for approximately 45 minutes to an hour or until when tested with a skewer it comes out clean.
8. When the banana cake is ready, remove the baking tin from the oven and let it sit to slightly cool down. Remove the banana cake from the tin and wrap it in cling film while still slightly warm. Store in fridge overnight. This helps keep the cake nice and moist.
You can serve it cold or simply toast it in the oven if you prefer a warm cake!