I have come to the realization that I’m a chronic over-purchaser of bananas. Every week, I bring home a bunch of golden, blemish-free beauties from the farmer’s market. I sample one before placing the rest into the fruit bowl; the flesh is creamy, white and gently sweet… perfectly ripe. I then forget that I purchased bananas, perhaps eating one during the course of the week before realizing that the rest have developed more freckles than my own face. They then move into the fridge, to the decelerate the ripening process, until I figure out what to bake with them.
During the course of writing this blog post, I came to a second realization. My husband never eats the bananas from the fruit bowl. I asked him why, curiously, as he definitely likes eating bananas. He answered, “Well, if I don’t eat them I know that they’ll turn into banana bread”. Ah, right. Yep, I am a creature of habit. Both in terms of over-purchasing bananas and then turning the eventual blackened bananas into a sweet quick bread. You can see some of my versions here and here; others not-yet-posted include a cinnamon banana bread with a thick, glossy Nutella ribbon and another with dried sour cherries and dark chocolate chips.
Yes, they’re all delicious and go from mixing bowl to oven in under 20 minutes. But… well, with my latest lot of overripe bananas, I wanted to do something more challenging. Enter the banana, coconut and rum cake with a thick, crunchy coconut and walnut crust.
The inspiration for this cake came from an archived blog post by Tracey at SugarPunk Desserts (a small one-woman baking business in North Carolina that sadly no longer exists). She in turn found the recipe she used in a book called Sticky, Chewy, Messy, Gooey by Jill O’Connor. As per usual, I couldn’t leave the recipe alone… and no, I didn’t quite keep to quantities.
I swapped a portion of the flour for protein-rich, dense and fragrant coconut flour just because I thought the flavour would match beautifully with the bananas, rum and nuts. I also swapped sour cream for organic coconut milk yoghurt from Co Yo (this stuff is amazing… Australian-made, creamy, rich and completely plant-based for you vegans out there!), butter for Nuttelex, reduced the sugar and egg content, and added shredded coconut to the crunchy nut topping. The result? Amazing.
I took this cake along to a boozy party at a friend’s house, where it was critiqued as an “…awesomely amped up banana cake. Yeah, it’s a banana cake on steroids!” (the booze might explain the colloquialisms. Possibly. Or not). Version two travelled to my office where slightly more subdued responses were gained, including “Holey moley Laura! So delicious” and “…this is almost better than your chocolate truffle cake! But, uh… not quite. When are you bringing the truffle cake in again…?”.
So, I guess we could say the slightly confused consensus is that this cake is good. Not as knock-out spectacular as the praline-topped chocolate truffle cake but amazingly good. Its dense crumb is moist and fragrant from the coconut flour, with sweet banana undertones and the warmth of rum. It’s christened with a rich, buttery rum-spiked glaze that soaks through into the soft cake, contrasting against the crunchy coconut and walnut crust (the original recipe called for pecans. I’ll forgive you if you revert back to Pecanland).
So, next time you have overripe bananas in your fruit bowl or fridge, I’d recommend that you take a little extra time to make this recipe. No, it’s not as simple as banana bread, but it’s a spectacular way to help those poor, neglected fruits die a worthy death. Trust me. You will win friends and conquer kingdoms. Or possibly not, but either way… you won’t care after your first slice.
Banana Coconut and Rum Cake
Adapted from Banana Rum Cake by SugarPunk
Makes one 22cm cake
- 1 cup walnuts, lightly toasted and crushed
- 1/2 cup shredded or flaked coconut, toasted
- 325g Nuttelex (substitute Earth Balance or unsalted butter)
- 2 cups raw caster sugar
- 1 cup loosely packed brown sugar
- 3 large eggs, at room temperature
- 1 cup mashed very ripe bananas (about 3 medium)
- 2 tsp pure vanilla extract
- 4 tbsp dark rum (I used Ron Matusalem Gran Reserva, but I’d recommend Clasico)
- 2 cups (250g) plain flour
- 1 cup (125g) organic coconut flour (I used Eco organic coconut flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup organic coconut milk yoghurt (substitute natural yoghurt or sour cream)
Preheat oven to 180 degrees C (350 degrees f). Position a rack to sit as a middle shelf. Grease and line a 22cm springform pan, ensuring that the base is firmly in place. Sprinkle your walnuts and toasted coconut evenly over the base of the pan, then set aside.
In a large bowl, beat together the Nuttelex (or butter) and sugars until pale and fluffy. Add in the eggs, one at a time, mixing well after each addition. Add in your mashed bananas, yoghurt, coconut flour, vanilla and rum, then mix well. Let the batter sit for 15 minutes so that the coconut flour can soak in the liquid ingredients (read notes, below). My batter was entirely fine, but if your mixture appears too dense or dry, add in an extra mashed banana or a couple of tablespoons of almond milk (or dairy milk).
Carefully spoon your batter over the walnut and coconut layer in the pan, ensuring that the mixture doesn’t displace the nuts. Tap the pan lightly on the benchtop to even out the mixture and to ensure that the batter adheres to the coconut and walnuts.
Bake your cake for around 60-80 minutes, or until a skewer inserted into the centre comes out with only a few moist crumbs attached. Transfer to a wire rack and allow to cool for 5-10 minutes. During this time, you can make your rum glaze (as follows; keep reading for directions on how to finish your cake).
- 1/2 cup Nuttelex (substitute Earth Balance or unsalted butter)
- 1/2 cup water
- 1/2 cup firmly packed brown sugar
- 1/2 cup dark rum
Combine the Nuttelex, water and sugars (not the rum) in a medium heavy-bottomed saucepan over high heat. Bring to the boil, then immediately reduce the heat to low. Allow the mixture to simmer for around 1o minutes, or until reduced and syrupy. Add in the rum, then keep the mixture warm until you’re ready to use it.
Whilst still in the tin, use a wooden skewer to gently poke holes all over your cake. Pour over 1/4 cup of the warm rum glaze, and allow to soak into the holes. Leave the cake for 5 minutes before releasing the tin and inverting it onto a serving platter. The base of your cake (with its walnut and coconut crust) should now be the top. Carefully poke a few more holes in the surface of the cake and then slowly spoon over the rest of the glaze, allowing each spoonful to absorb (if the glaze starts to pool on the plate, scoop it up with a spoon or spatula and spread it over the sides of the cake). As the glaze hardens, the walnuts and coconut will form a crunchy, sugary, nutty crust.
Let the cake cool completely before serving, to prevent the interior collapsing (it’s a very moist, dense cake and it firms up upon cooling). It’s delicious served warm (blitz each piece in the microwave for a few seconds) with extra coconut milk yoghurt or ice-cream… or just on its own, for a mid-afternoon kick with a hot cup of tea.
It will stay moist, covered, for about 3 days in the fridge (though the crust will soften slightly). Freeze in an airtight container for up to two months.
- Coconut flour is made from the dried, ground coconut meat that’s leftover after virgin coconut oil is extracted. It’s packed with fibre, protein and good fats whilst being gluten-free and wheat-free (perfect for coeliacs or those who are wheat intolerant).
- I wouldn’t recommend swapping all of the grain-flour content in a recipe with coconut flour, as its baking properties are entirely different. A general rule is to swap 20-30% of the stated flour in a recipe for coconut flour and it’ll work out fine with the existing ingredients.
- However, several articles on the internet also state that you can successfully substitute the entire flour content of a recipe for coconut flour. Bakers such as Sarah Rae Trover (at The Kitchn) have had success with a ratio of 1 egg for every ounce (30g) of coconut flour. The egg acts as a raising agent for the flour (which, in itself, contains no gluten) whilst the coconut flour will absorb the entire liquid contents of the egg. I’ve never tried this method so I can’t vouch for it, but the science makes sense. Other bloggers with egg sensitivities have had success substituting the eggs for ground chia or flax + water (‘chia eggs’ or ‘flax eggs’).
- Don’t attempt to use coconut flour for an airy, light cake or cupcake recipe. It works best in recipes that are dense, moist and deliciously indulgent. You can also add a tablespoon or so to smoothies for a thick, subtly sweet protein and fibre boost.
- After doing a bit of supplementary research for this recipe post, I’ve discovered that a lot of bloggers out there are actually making their own coconut milk yoghurt. As stated above, mine was shop-bought from Co Yo (lucky for me it’s an Australian company which keeps local prices down slightly… it’s delicious) but if you’re interested in making your own, check out these posts from The Mindful Foodie, London Paleo Kitchen and Cultures for Health. Big yay for making our own ‘cultured’ products at home… my next batch will definitely be home-made!