IMG_5844not ABC (another banana cake)? hahaha… not really… i was stuck with 4 really ripe bananas.. like BLACK you know? i call them 小黑… when i see these, i rub my hands gleefully and wonder how i should use these… i am sure you have seen and tried baking many banana bread recipes and do not need another ABC, but this, is really unique… (゜▽゜)。)゜▽゜)。)… the coconut flakes gave that very special texture to this bread…  everybody gave a thumbs up to this (including the hubby who never eat banana cake) and a friend immediately requested to take away the extra cake i baked… and i’d decided that this IS the banana bread i’m sticking to forever! (ok .. maybe forever till i find another truly awesome one)

Ingredients (makes two 8″ x 4″ x 2″ loaves)

IMG_58471 cup organic coconut oil
3/4 cup organic coconut sugar
2 eggs
2 tsp vanilla paste
2 cups mashed bananas
2 3/4 cup cake flour
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
1 cup organic unsweetened flaked coconut
1 cup chopped pecans/macadamia/walnut


IMG_5850– in a mixing bowl, combine coconut oil and sugar; mix well
– add eggs and vanilla paste; beat on high speed until thickened
– stir in bananas
– sift together flour, baking soda and salt; gradually add to banana mixture
– fold in the chocolate, coconut and nuts
– transfer to two greased 8″ x 4″ x 2″ loaf pans
– bake at 350 degrees F for 70-75 mins or until a toothpick comes out clean
– cool for 10 mins before removing from pans to wire racks

Personal notes:

IMG_5849 – 2 cups of mashed bananas worked out to be 4 medium-large size dole bananas for me. You can also substitute coconut oil with melted butter but coconut oil is highly recommended
– the first thing i usually do after preheating the oven, is to beat the extracts into the egg and let it infuse before using them

IMG_5854these cakes are really yummy… they are so moist and scrumptious they disappear the moment they were served!

Pollution index: 30 (excellent… and back in Beijing)


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