I bake because I love it. Dare I say that I love baking slightly more than the finished product? I just love the process.
But I also bake when I’m stressed. I bake late at night when I should be resting, because it helps me shut down my busy mind and just going thru the motions of measuring the flour, cracking the eggs, watching the stand mixer spin, smelling the vanilla extract….there’s something about working with my hands that feels like therapy.
So at the end of the workweek, on Friday night, I start browsing thru my saved recipes and deciding what I want to bake on the weekend. These days I have been baking a lot with bananas, my little guy is in the “I want to eat na-nas everyday”, so we have plenty of bananas around.
He can spot the banana from across the room and will call out na-nas while he is playing. It has also been hot during the day, so the bananas are turning yellow & spotty faster than we can eat them.
I baked this coconut banana bundt cake on a Friday night. I ate a slice right out of the oven with tea, then saved myself a slice for later and brought the rest to my sister’s house when they were baby sitting Baby H.
I adapted from this recipe. I toasted the coconut flakes and used coconut oil. I didn’t make the glaze this time but will try it for next time.
I love that the cake is not overly sweet and it doesn’t taste like dessert. It was perfect for breakfast.
Coconut Banana Bundt Cake
- 1/3 C – coconut oil (softened)
- 1/2 granulated sugar
- 1/2 brown sugar
- 2 eggs
- 1 1/2 C mashed banana
- 1/4 C yogurt
- 1 tsp vanilla extract
- 1 C shredded sweetened coconut (toasted)
- 1 C while whole wheat flour (I recommend King Arthur’s brand)
- 1 C all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 F. Grease the bundt pan well with baking spray
- In a large bowl or stand mixer, beat together the sugars and coconut oil. With mixture running on low, add one egg at a time, followed by vanilla. Mix in yogurt and banana until smooth. Finally, add flour, salt and baking soda, mixing until there are no streaks. Transfer to prepared bundt pan.
- Bake for 45 mins or until cake is deep caramel and a toothpick inserted comes out clean. Cool for 5 minutes before inverting on a plate or wire rack to cool completely.
- Maybe I substituted with coconut oil, the cake was a little crumbly out of the oven, but was fine the next day. It was moist and I was able to sliced the pieces fine.
- My bundt pan was a large size (8-12 cup size), but the cake mixture is for a 6 cup bundt pan. I adjusted the baking time accordingly.
- I will try decreasing the sugar by half next time, if I’m going to make the glaze.