Banana and Raspberry Yoghurt Coconut Loaf Cake
Banana cake has been a popular bake for many during lockdown, and for good reason. Baking with bananas means you not only get a super tasty cake at the end (or muffin or loaf or whatever you are after), but you also find a delicious use for any overripe bananas that are no longer great for eating as they are.
Bananas generally are a really great fruit to freeze and use later for either baking or instantly cold smoothies, they are even good in an oaty breakfast. They are often the fruit that catches people by surprise by ripening quickly, often heading for the bin once past people’s eating preference. Instead of doing this though, we encourage you to freeze any over-ripe banana to use at a later date or to turn them into something where their stronger flavour works well, a bake just like this is a great solution.
We also had some slightly soft raspberries to use up when making this cake so we decided to add these too for a slightly sour note. We topped it with some zesty cream cheese icing and some toasted flaked coconut to pair with the coconut flour that we used for the main mix.
See our banana peel bacon recipe for how to use up the skins!
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- 1 Loaf.
- Prep time: 20 Minutes|Cook time: 45 Minutes|Total time: 1 Hours 5 Minutes
Cream Cheese Frosting
- Preheat the oven to 160C Fan/180C/Gas Mark 4
- Whisk eggs until frothy
- Sift in flours, baking powder and mix well
- Mash bananas and then add to the egg mixture with the sugar
- Add the yoghurt and vanilla extract
- Fold in the raspberries
- Bake in the oven for 45-50 mins
- For the cream cheese frosting beat the butter until soft and then sift in the icing sugar
- Add the cream cheese and yoghurt and beat again, set aside
- Put the coconut shaving into a dry frying pan and toast until they start to brown in colour - set aside
- Once the cake is cool spread the cream cheese frosting over the top of the cake
- Sprinkle the coconut shaving on top with the zest of the lime. Serve and enjoy!
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