So this Banana coconut recipe is my 45th post on the blog in the 6 months since I started this little sweet internet corner of mine! I still can’t believe that I finally have my own blog and that there are so many of you visiting, reading, sending messages and comments! I am so very grateful for every one of you and every message I receive, it means a lot to me as I have invested so much time, energy and work into my photography and it’s a great feeling seeing how it develops and finds its place. To be honest with you, I am far from where I want to be but I guess that’s a major part of every creative work, you tend to be very critical of your own work and you are never completely satisfied with the result. You want to be better, do better. I believe the important thing is not to compare yourself so much with others and not over-analyze but rather just keep doing your thing and believe in yourself and what you do.
Anyway, I am excited to see where this road will bring me and I’m just getting more passionate and determined that this is the right thing for me to do even if I started so late. If I could do it all over again, I would start learning and practicing photography in my 20’s but what is done is done, probably everything has its own time and place. And it’s never too late. I strongly believe that… Would love to hear some of your thoughts on this so please share! Is there anything that you would love to do/change but you feel like it’s too late and you are intimidated/scared to make that first step?
It took me such a long time to get the courage to start from zero and start learning and doing something completely new in my early 30’s. The most difficult was that very first step. After that, everything gets easier…
So after this little digression, let’s talk cake! š
This is a simple little cake that is great for your afternoon tea/coffee or with a bit of jam on top for your breakfast. I came up with this because I really needed to use some ripe bananas that were sitting on my counter for days.
You know how sometimes you buy bananas and you eat them all in few days and than there are those other times where you buy them and than they just sit there. Once they start to have all those dark spots, they don’t look that appealing anymore but they are actually sweeter and best to use in desserts. So here is this little cake if you need an idea to use those spotty bananas! š
- 3 medium bananas, mashed
- ½ cup melted coconut oil
- 2 eggs
- 1 cup half-white (or all-purpose) flour
- ½ cup spelt flour
- ¾ cup coconut sugar (or raw cane sugar)
- ½ cup coconut milk (or other milk)
- ½ cup shredded coconut
- 1 tsp vanilla extract
- 1 tsp baking soda
- pinch of salt
- Note: 1 cup = 250 ml, ½ cup =125 ml
- Preheat oven to 180 C (350 F).
- Grease a small rectangular baking pan.
- In a mixing bowl combine melted coconut oil and coconut sugar. Add the eggs and vanilla extract and whisk until all combined.
- Add flour, baking soda and salt to the wet ingredients and combine using a wooden spoon.
- Add coconut milk, shredded coconut and mashed bananas.
- Spread evenly into the baking pan and sprinkle with some shredded coconut.
- Bake for 50 min (after 25 min cover with baking paper).
- Remove from the oven and let it cool before serving.
- Note: it goes well with a cup of tea or milk!
- Enjoy!
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This looks soooo delicious!! Do you think i could substitute GF flour for the white flour? maybe rice or buckwheat flour? thank you!!
Thank you so much for stopping by! Absolutely you can replace the flours I used with some gluten-free ones, I think buckwheat would work well or even a combination of rice and buckwheat! Let me know if you try it out! <3
Amazing!! Thank you, will try and make it this weekend š