Wednesday, March 11th, 2015
I’ve been on a banana kick lately haven’t I? First zucchini-chocolate chip banana bread and now this. This my friends was a creation sent to me from the baking gods! HA! I was telling the mister how I wanted to try making a banana coconut cake and he suggested to not forget chocolate chips (Yes, I married the right guy HA!). As I was mixing my ingredients I decided to add some cocoa powder to take it up a notch on the chocolate flavor, not really sure if it was gonna work. Well, the cake turned out incredible. I’m still patting myself on the back. I also made a “rum” glaze to go with it since I thought, coconut and rum go together right? I always use a splash of rum when mixing my banana bread ingredients so I thought why not add it to the glaze too HA! Anyways, that’s how this Banana Chocolate Coconut Bundt Cake was born. I also used some mini bundt pans for the first time and I am in love. Mini versions of things are just too cute arent’ they? The full recipe for this bundt cake is below so no need to keep referencing this old banana bread with ugly photos. God, I always laugh at my old my food photography, those were the days HA!
Banana Chocolate Coconut Bundt Cake
3 ripe bananas, mashed
2 Eggs
1 & 3/4 cups of all-purpose flour
2/3 cup of Sugar (brown sugar recommended)
1/2 stick of butter
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of coconut flakes
1 tbsp of cocoa powder
1/3 cup of chocolate chips (or many as you wish)
*Optional – a little splash of rum.
For the Rum glaze: Mix a cup of powdered sugar, two tbsp of milk and a splash (or two) of rum!
To kick things off preheat your oven to˚350. Lightly grease and flour a bundt pan. In a big bowl mix the sugar, eggs and melted butter. Add bananas slowly to the mix taking turns with the flour. Add the rest of the ingredients with the coconut flakes and chocolate chips being your last, fold these last two lightly into your batter. Pour batter into mold and bake until golden brown and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Allow to cool before adding glaze. For the glaze, mix your powdered sugar, milk and rum well until a smooth consistency is reached. You can always add more powdered sugar or milk depending on how rich or thick you want it. Once your cake is cool, add your glaze on top with a handful of coconut flakes! That’s it! Easy right? I so love how versatile this family recipe has become. Will you give it a shot? Aren’t family recipes the best? Happy baking friends!
Leave a Reply