Week 13: My Recipe for Coconut-Banana Cake


Anyone who’s anyone that shops at Trader Joe’s knows their bananas are the best deal in town. At 19 cents a pop they’re hard to beat. Throw them in you smoothies, pack them as a mid-afternoon snack, sprinkle them over a little peanut butter toast–you can’t go wrong. However, you can go wrong when you leave them on your counter uneaten all week. And since you’re anyone who’s anyone, you know that Trader Joe’s produce isn’t one to wait around for you to eat it. Don’t even get me started on how fast their conventional sweet potatoes last!


I know the saying goes “When life gives you lemons, make lemonade,” but when you’re stared down by ripening bananas every time you enter the kitchen, you make banana bread or in my case, banana cake.

There was one little problem.


Every time I flipped open my laptop to research recipes for banana cake, I couldn’t find a single recipe online that I was satisfied with. Since starting the Sweet Sweet Love project, I’ve toyed around with the idea of making my own recipe. My very own recipe!!


Seizing the moment, I grabbed life by the, well, bananas and did a little background research into cake making. At this point I have 12 cakes under my belt, I know that there is a formula for cake. Cream the butter and sugar before adding the eggs one at a time, etc…


My Coconut Banana Cake is loosely based off of a a hummingbird cake, but requires a handful of different ingredients to suit my tastes. The final cake is moist, banana-y, drizzled with chocolate and perfect for any time of the day, breakfast included.  I used a mixture of spelt flour, coconut sugar and real butter instead of canola oil or vegetable oil and bleached white flour to make it a healthier cake with a nuttier flavor to compliment the chopped walnuts.


Final thoughts on my first recipe:

  • I’m never making banana bread again.
  • Expect to see a lot more of my recipes!
  • I have a new found appreciation for Trader Joe’s bananas.

Coconut-Banana Cake

Ingredients for Cake

  • 3/4 cups spelt flour
  • 3/4 cups all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 cup coconut sugar
  • 1 cup melted butter
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1 cup mashed banana (approx. 2 very ripe bananas)
  • 1/2 cup coconut shredded coconut
  • 1/2 cup walnuts

Ingredients for Chocolate Drizzle (Optional)

  • 1/3 cup chocolate chips
  • 1/2 tsp melted coconut oil


  1. pre-heat oven to 350 degrees Fahrenheit and butter and flour a 9″ cake pan. Line with a parchment paper.
  2. Soak coconut shreds in boiled water. Set aside while preparing dry ingredients.
  3. Sift all purpose flour, spelt flour, baking soda, cinnamon and salt into a medium bowl, set aside.
  4. In a large bowl beat together butter and coconut sugar with electric mixers on medium until all lumps are combined.
  5. Beat in eggs one at a time.
  6. Add vanilla and continue to beat until wet ingredients are thoroughly combined.
  7. Drain hot water from coconut, being careful not to pour any of the coconut meat into the sink.
  8. Mix in banana, coconut and walnuts until thoroughly combined
  9. Turn electric mixers down to the lowest speed and add dry ingredients in increments. Stop mixing once combined, you don’t want to over beat the batter (this will result in a tough cake).
  10. Pour into cake pan, spreading to edges with spatula. Tap on the counter to remove air bubbles.
  11. Bake for 40 minutes, or until toothpick/knife comes out clean.
  12. Allow the cake to cool in pan at least 30 minutes before flipping onto a cooling rack to cool completely. You’ll want to make sure to let it cool rounded side up.
  13. (Optional) Once cooled, melt chocolate in the microwave in 30 second increments, stirring each time- after the second shift, add the coconut oil to thin the melted chocolate.
  14. Drizzle chocolate and coconut oil mixture over cake with a mini whisk.
  15. Enjoy at all times of day!

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