I'm usually pretty good at eating a whole bunch of bananas before they get too ripe, but sometimes there's just a couple extra too far gone to be considered edible in my opinion. So! like many others, I reserve them for baking. Unlike other banana cake recipes, this one has a soft, tender almost bouncy crumb that won't make you wonder why you aren't just reaching for your less complicated banana bread recipe. I added a simple 5 minute chocolate buttercream here, but this cake is just as delectable unfrosted. 

coconut milk banana cake

yield: 1 9" pan

time: 2 hours

300g mashed banana

15g apple cider vinegar

112g soft butter

150g sugar

75 coconut sugar (or brown sugar)

1 tsp kosher salt

255g coconut milk

2 large eggs

1 tsp vanilla

1 tsp baking soda

270g flour (option to sub 10% whole wheat or spelt)

Simple chocolate buttercream

1 stick soft butter

1/2 cup melted chocolate (I used 85%, but anything including chips will work)

1 cup powdered sugar

1/2 tsp kosher salt

1/2 tsp vanilla

method

Mash banana with the apple cider vinegar and set aside (a few lumps are ok.) Cream butter, both sugars and the salt for 3-5 minutes or until visibly lighter in color and fluffy. Beat in the eggs one at a time. Add vanilla. Add coconut milk and sifted dry in alternating additions, being careful not to over mix. Once everything is looking homogenous, gently fold in the mashed banana. Bake for 30-45 minutes until browned the the top springs back when poked. 

While the cake is cooling, make the buttercream. Add butter, 1/2 the powdered sugar and to mixer bowl and mix with the paddle attachment until creamy. Meanwhile melt the chocolate in the microwave, stirring every 30 seconds. You know your microwave better than I do so don't burn it! Melting it over a double boiler is another option. Add all the melted chocolate to the mixer bowl and blend until fully incorporated, scraping the sides as needed. Add the rest of the powdered sugar and vanilla. Turn the mixer up and beat until light and fluffy. Spread onto the top of the cooled cake in happy little swoops. Enjoy!

Notes: I designed this cake for a friend who is lactose intolerant, but can eat butter without problems. I have not tested this cake with other types of fat, but would suspect vegan butter or coconut oil would yield a similar result. Experiment with gluten free flour, add cinnamon, add flaked coconut or rum! Have fun.