Whether it’s because I have some overly ripe bananas, I want to take a cake to a friend’s house, or because me and J fancy something sweet – this is my go-to cake! This vegan banana coconut cake uses a no nonsense recipe that’s simple to create and tastes sublime. Banana cakes are common, especially amongst us vegans but the chocolate and coconut twist on this one gives it an indulgent, scrumptious spin. It definitely stands out from the banana cake crowd (and all cake crowds for that matter!).

This recipe was created when we were living in Hanoi. We would buy a huge quantity of bananas and never be able to finish them before they went off (especially in the summer months when the heat caused them to ripen even faster!). This resulted in me getting creative with the mass of ever ripening bananas we always seemed to have. Hey presto, this delicious recipe emerged.

As always with a banana cake recipe very ripe, brown bananas are best. This is because they mash better so can incorporate in to the cake better and have a stronger flavour.

When I first created this vegan banana coconut cake I threw everything together and hoped for the best, especially when it came to seasoning. So if you too prefer the relaxed approach when baking this is the cake for you. The simplicity of it means there’s not much room for error and you can season to your taste depending on what tickles your pickle. Let us know what you think of this recipe in the comments below and be sure to #veggievagabonds on instagram!

Vegan Banana Coconut Cake Recipe

Ingredients;
2 very ripe medium sized bananas
100g desiccated coconut
125g of self-raising flour (you can also use plain all-purpose flour but use more baking power to help with the rise if so)
100g soft light brown sugar
1-2 tbsp ground cinnamon
1-2 tbsp ground ginger
75g of dark chocolate chips or bar cut in to small chunks
25g of dark chocolate melted to top the cake

Method;
1. Preheat oven to 180 degrees and grease a 20cm circular baking tray.
2. Start by mashing the bananas in a big bowl.
3. Add the sugar and mix well.
4. Add the flour, coconut and baking powder and mix until all combined.
5. Add the cinnamon and ginger and mix.
6. Add the chocolate chips or chocolate chards and mix well until full combined.
7. Pour in to the baking tray and make sure it’s evenly distributed to ensure it bakes properly. Then pop in to the oven for about 20 mins, or until a toothpick comes out clean (some melted chocolate is fine but make sure the cake mixture is baked).
8. Once the sponge is cooked take it out of the oven and allow it to cool completely.
9. Heat a pan with water until it boils and place a glass bowl on top with the remaining chocolate.
10. Once the chocolate has completely melted use a spoon to drizzle the chocolate on top of the cake in whatever pattern you like. I usually do a zig-zag but you can freestyle.

Put the cake in the fridge if you want the chocolate to set but if you can’t resist, like me most of the time then tuck straight in! This cake keeps well in the fridge so can be enjoyed for days after.

Start by mashing the bananas, then combine with the sugar
Whisk the banana with the sugar. The combine the coconut, flour, baking powder, ginger and cinnamon
Chop the chocolate in to small pieces
Combine the chocolate with the cake mixture
Once the cake has cooked allow it to cool completely before topping
Vegan Banana Coconut Cake
Place the chocolate in a bowl over boiling water on the hob
Drape the melted chocolate over the cake in a zig-zag pattern

Let us know what you think of this recipe in the comments and be sure to #veggievagabonds on instagram!

20 Responses

  • Being a more savory guy than a sweet guy, I might skip the chocolate at the end, but the coconut sounds like a good addition–I’ve never tried that in a banana cake/bread. I bet this recipe would work for a savory one as well, adding some Indian spices that would go with the coconut.

    • Well one time I did accidentally add garlic powder! So yes omitting the chocolate and adding some more spices is defiantly an option. If you do get experimental let us know what you create and #veggievagabonds us on social media!

    • Great! Let us know what you think when you do, and #veggievagabonds on social media so we can see your scrummy creation!

  • My partner was Vegetarian for the past year and has been Vegan since January. I’ll have to share this recipe with him. Looks like something I’ll enjoy as well. Looks yummy.

    • I’ve made this cake for friends who aren’t vegan and they’re pleasantly surprised at how moist it is! Vegans and non-vegans alike love his recipe so I hope you both do!

  • While hubby really does like bananas, I’m not a huge fan even if I know they’re full of good nutrients. I should definitely give this recipe a go, maybe I’ll finally start eating them too!

    • The great thing about this recipe is that the banana isn’t too over powering. The infusion of coconut and chocolate and the subtle taste of cinnamon and ginger mean that the banana taste is subtle! Give it a go and let us know what you think 🙂

  • This looks so simple, but SO delicious. Definitely bookmarking this for the future when I can get all the ingredients (it’s actually hard to find a lot of this stuff here in Japan)! Thanks so much for sharing!

  • Ah that’s interesting which of these ingredients would be difficult to source in Japan? Once you do have the ingredients it’s a simple recipe to whip up . Let us know what you think 🙂

  • Mmm, this looks delicious! I’m surrounded by bananas here in the Canaries and am always experimenting with new ways to use them up in cakes and sweets when they ripen too quickly in the hot summer months! I’m definitely going to try this out, thanks 🙂

    • This recipe was invented when I decided to get creative with the every ripening abundance of bananas we had in Hanoi, Vietnam in the summer months. Let us know what you think when you get creative!

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