I eat a lot of bananas. I eat a banana and nut butter sandwich almost every morning. I toss frozen bananas into smoothies a couple times a week. I like to pour heaps of chocolate syrup over top of a bowl of bananas and pretend that it’s not bad for me. But I’d never baked bananas into a cake until last weekend. How can that be? Crazy. I know.
Sebastian likes bananas, too.
He likes to snuggle them and rub his face against the edges and roll around on top of them. I’m not sure what his deal is. He was really sad when I ripped open his yellow friends and mashed them to pieces.
His sadness was my joy, though. It’s going to be joyous for you, too. Please make this cake. It’s so wonderful and dense that it doesn’t even need frosting. I mean, I put frosting on it anyway because frosting is delicious. But you don’t have to. You should, though. And throw some toasted coconut on top, too. Oh yes.
Banana Cake with Coconut Cream Cheese Frosting
Cake recipe adapted from Martha Stewart
- 3 cups all-purpose flour
- 1 1/2 cups vegan refined sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 8 ounces of Earth Balance, melted
- 3 cups mashed bananas (approx. 8 bananas)
- 1/2 cup vanilla soy milk (or another non dairy milk)
- 3 tablespoons distilled white vinegar
- 1 teaspoon vanilla extract
- 8 ounces vegan cream cheese, room temperature
- 1 cup Earth Balance at room temperature
- 1 teaspoon vanilla
- 6 cups vegan confectioners’ sugar
Plus 2 cups of shredded coconut
Preheat your oven to 350 degrees fahrenheit.
Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
Peel and mash all of the bananas and place them in a separate bowl.
Add the Earth Balance, milk, vinegar and vanilla extract to the bananas and whisk together.
Combine the wet and dry ingredients and mix on low-medium speed for 1-2 minutes. The batter is going to look a little lumpy, but don’t worry. Those are lumps of delicious.
Pour into two greased 8×8″ cake pans and bake for 35 minutes or until a toothpick can be inserted and removed cleanly.
While the cakes are cooling, toast the coconut. It’s so easy to do. I used the method from Baking Bites. Just spread the coconut onto a baking sheet and toast at 300 degrees fahrenheit for 20 minutes, stirring every 5 minutes. Keep an eye on it, though. It can burn before you know it.
Once the cakes and coconut have completely cooled, it time for frosting! This is the same frosting that I used with my red velvet cake. Simply mix all frosting ingredients together in a large bowl on low-medium speed for 1 minute.
The great thing about this recipe is that your frosting application technique doesn’t have to be perfect.
You’re about to cover it all in coconut anyway, so who cares what it looks like?
Adding the coconut is easy. Grab a handful of coconut and gently press it into the frosting on the top and sides of the cake. Scoop up whatever coconut bits fall down and continue to press them to the cake until they stick.
What’s easier than that?