When one of my colleagues recently went on maternity leave, naturally I wanted to see her off with a cake, as you do.
Unfortunately things didn’t go quite to plan – she ended up being a bit too pregnant to travel to the office, and apparently is allergic to bananas anyway (how I have known her two years without finding that out I have no idea!)
Anyway, with the pony on hand cake never goes to waste, and a few other people at work had a slice too, including my colleague who can’t eat wheat flour and always appreciates a wheat free bake.
This banana and coconut cake combines two of my favourite flavours with a delicious texture and the cream cheese icing finishes it off nicely as the cake itself isn’t too sweet.
The original recipe came from Tart to Heart, a blog which, if you haven’t already seen it, is amazing – I highly recommend you go look and drool immediately!
Banana and coconut loaf cake (GF) (Recipe adapted from Tart to Heart)
- 120g gluten free plain flour
- 100g oat flour
- 40g desiccated coconut
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- pinch of salt
- 1 tsp ground nutmeg
- 2 large, very ripe bananas, mashed
- 250ml coconut milk
- 200g caster sugar
- 35g sunflower oil
- 45g greek yoghurt
- 2 eggs
- 1 tsp vanilla extract
Sieve the flour, baking powder, bicarb, salt and nutmeg into a bowl with the coconut and stir in. In a separate bowl, whisk together the mashed bananas, coconut milk, sugar, oil, yoghurt, eggs and vanilla, then add the wet ingredients to the dry and stir well until just combined.
Pour into a lined 2lb loaf tin (I think mine is about 9×5″) and bake at 180 degrees for about an hour, or until risen and a skewer comes out clean.
Cream cheese icing
- 100g cream cheese
- 50g butter
- 100g icing sugar
Beat the butter to soften, then add in half the cream cheese and all of the sugar and beat until no lumps remain. Add the remaining cream cheese and beat until just combined. Chill in the fridge to firm up, then spread on top of the cooled cake.