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 recipe is no-nonsense; simple to create and tastes sublime. Banana cakes are common, especially amongst us vegans but this chocolate and coconut twist 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 it was sweltering. 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 with a stronger flavour.
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When I first created this vegan banana & coconut cake I threw everything together and hoped for the best, especially with 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 and social media!
Vegan Banana Coconut Cake Recipe
2 very ripe medium sized bananas
100g desiccated coconut
125g of self-raising flour (you can also use plain all-purpose flour and use more baking power to help with the rise)
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
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 into the baking tray and make sure it’s evenly distributed to ensure it bakes properly. Then pop into 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.
Let us know what you think of this recipe in the comments and be sure to #veggievagabonds on instagram and social media!