Confession: I haven’t been eating my fruit like I should. This has led to an abundance of over ripe bananas, that are just getting browner by the day. I could freeze them, but things that go into my freezer have a history of being forgotten, so I try to use that as a last resort… Banana bread is the obvious quick fix, but I’ve been in the mood to try out different recipes.
Recently, I happened upon a recipe for something called a broiled topping. It combined coconut and pecans in this buttery, brown sugar concoction that, when broiled turned into a caramelly topping. I thought it was a great alternative to frosting and was eager to give it a try and wouldn’t a banana cake be the ideal pairing? I mean banana and coconut! Common!… And so it was settled.
Now, what to do with the rest of my bananas.
Banana Cake with Broiled Topping
1 cup All-Purpose Flour
2 tbsp Cornstarch
2/3 cup Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Pureed Banana
1/2 cup Coconut Milk (full fat)
1/4 cup Non-Dairy Yogurt (I used coconut)
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
1/4 cup Brown Sugar
3 tbsp Coconut Oil, melted
3 tbsp Coconut Milk
1 tsp Vanilla Extract
1/8 tsp Salt
3/4 cup Shredded Coconut (unsweetened)
Preheat oven to 350°F.
Grease and flour an 8×8 inch baking pan. Set aside.
Stir together the flour, cornstarch, sugar, baking powder, baking soda, and salt. Set aside.
Mix the pureed banana, coconut milk, yogurt, vinegar, and vanilla until thoroughly combined.
Add the wet ingredients to the dry and beat on medium speed for about 2 minutes.
Scrape the batter into prepared baking pan and level surface.
Bake for 25 – 30 minutes, until an inserted toothpick comes out clean.
Allow cake to cool for 5 minutes, in which time, prepare the topping.
Stir together the brown sugar, coconut oil, coconut milk, vanilla, salt. Add coconut and mix well.
Spread topping evenly over the top of the still warm cake.
Return cake to oven and broil on low, 4 inches from heat, for 2 – 3 minutes (watching carefully so not to burn it). Remove when topping is golden.
Allow to cool completely in pan on wire rack.
The milk is acting as both the liquid and the fat, so don’t use light coconut milk. Use full fat, canned coconut milk. Shake can well.
When I removed my cake from the oven, before topping it, the cake was quite risen. Don’t worry, it deflates as it cools (at least mine did :-)).
I found that some oil flowed to the bottom of the cake, making the bottom a little oily. I covered and refrigerated mine overnight, which seemed to allow the oil time to disappear into the cake
If you’re not as excited about the broiled topping as I am, the cake is delicious on it’s own or, perhaps, something chocolate is more to your liking.