Coconut and Banana Cake (serves 10-12)

Coconut and Banana Cake by The Fat Foodie

I made this Coconut and Banana Cake last week because I’d noticed that I had a few bananas which were ripe, but were about to turn into high FODMAP over-ripe ones within the next couple of days and I wanted to make use of them while I still could. Bananas are only a low FODMAP fruit while they are under-ripe or ripe, but without any blemishes on their skins. Once they start to have discolouration on their skins they’ve become over-ripe and are therefore high FODMAP.

I like to bake on Sundays because I always feel as if it’s a nice relaxing endeavour. I think there’s something peaceful about methodically measuring out all of the ingredients and mixing it all together and it also means that there’s something tasty in the cake tin for the forthcoming week.

Coconut and banana are two flavours which when combined together just make sense. They’re both exotic Caribbean flavours which lift a cake and prevent it from being too heavy in the way that a rich chocolate cake often can.

This coconut and banana cake is formed of two light and airy sponges which are infused with the sweetness of fluffy coconut and smooth banana that are sandwiched with light, whipped buttercream icing and topped with a sprinkling of desiccated coconut. It’s the perfect cake to accompany a cup of tea or coffee in the garden on a Sunday afternoon.

Ingredients for the cake:

200g butter (or non-dairy version)

200g sugar

150g gluten-free self-raising flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

3 eggs

1 tsp baking powder

1 tsp xanthan gum

3 medium bananas (over-ripe bananas are high FODMAP, so only use bananas which are ripe and don’t have any bruises)

1 tsp vanilla extract

50g desiccated coconut (reserve 10g of this for decorating)

Ingredients for the buttercream icing:

70g butter (or non-dairy version)

150g icing sugar

2 tbsps rice milk


Preheat your oven to 180C/160 Fan/350F/Gas Mark 5 and line two 9 inch cake tins with greaseproof paper. (Or make life simple for yourself and do as I do and use these pre-prepared cake tin liners. They’re so convenient!)

To make the coconut and banana cake put all of the wet ingredients into a mixing bowl and whisk together.

Add the dry ingredients and mix well.

Divide the cake batter between the two cake tins and bake in the oven for 50-60 mins or until a skewer pushed into the middle of the cakes comes out clean.

Leave the cakes to cool and make the buttercream icing in the meantime by mixing all of the icing ingredients together until combined.

Once the cakes are cool, remove them from their cake tins and place half of the icing on top of one of the cakes, put the other cake on top and use the rest of the icing to form a topping. Sprinkle with the last of the coconut and serve.

Coconut and Banana Cake by The Fat Foodie







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