Moist banana cake with a touch of coconut and smothered in a chocolate sauce glaze.

Serves 12

1¾ stick butter, at room temperature + some for the pan

shredded coconut for the pan

¾ cup light brown sugar

3 eggs

1½ cup all purpose flour

1½ teaspoons baking powder

2 teaspoons

vanilla sugar

1 teaspoon cinnamon

3 bananas, puréed

 

Chocolate Sauce:

4 oz dark chocolate

1 tablespoon butter

  1. Heat the oven to 375°F.
  2. Cream the butter and sugar.
  3. Add eggs one at a time mixing in between each egg.
  4. In a separate bowl, mix together all the dry ingredients and then combine with the egg-sugar mixture and the banana purée.
  5. Mix until the all the ingredients are completely combined into a smooth batter.
  6. Butter a cake tin on all sides and dust with the shreded coconut.
  7. Pour the batter into the tin and bake on the oven’s lowest rack for around 50 minutes.
  8. Let the cake cool completely.
  9. Melt the chocolate in a double boiler and then add the butter, stirring to combine them.
  10. Let the chocolate sauce cool to room temperature.
  11. Turn out the cake onto a serving platter, and then pour the chocolate sauce over the top.

TIP:

Photography by Food+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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