Banana, coconut and chocolate cake
Photo by Jan Bilton
An excellent cake for after school or sport.
|200 g||Milk chocolate, use the Fairtrade variety|
|1||Banana, use the Fairtrade variety, large and ripe|
|2 tsp||Vanilla essence|
|2||Eggs, lightly beaten|
|2 Tbsp||Canola oil|
|1 cup||Coconut milk, use the Trade Aid variety|
|¾ cup||Cane sugar, use the Trade Aid variety|
|2½ cups||Plain flour|
|2 tsp||Baking powder|
|¾ cup||Desiccated coconut|
- Heat the oven to 180C. Lightly grease and flour a 20-21cm square cake pan. Line the base with baking paper.
- Break chocolate into squares. Cut each square in half.
- Combine mashed banana, vanilla essence, eggs, oil and coconut milk. Stir in the sugar. Sift the flour and baking powder over the banana mixture. Fold in the coconut using a spatula. Fold in the chocolate — do not over-mix. Spoon into the cake pan.
- Bake for 50 minutes, or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes then turn out on to a wire rack.