Vegan Banana & Coconut Cake RecipeWhether 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 vegan banana cake recipe very ripe, brown bananas are best. This is because they mash better so can mash into the cake better with a stronger flavour.

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Vegan Banana & Coconut Cake Recipe
Vegan Banana & Coconut Cake Recipe

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
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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 180ºc 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 shards 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.

Vegan Banana & Coconut Cake Recipe
Start by mashing the bananas, then combine with the sugar
Vegan Banana & Coconut Cake Recipe
Whisk the banana with the sugar. The combine the coconut, flour, baking powder, ginger and cinnamon
Vegan Banana & Coconut Cake Recipe
Chop the chocolate into small pieces
Vegan Banana & Coconut Cake Recipe
Combine the chocolate with the cake mixture
Vegan Banana & Coconut Cake Recipe
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
Vegan Banana & Coconut Cake Recipe
Drape the melted chocolate over the cake in a zig-zag pattern


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22 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!

    • Hey marj! 🙂 You most certainly can! Just divide the mixture between muffin cases. Tag us in your pics on social media with the #veggievagabonds as I haven’t tried them as muffins so would love to see the end result!

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