A twist on the classic banana bread – made with flakes of coconut and dates, this is a super moist and fluffy cake. Topped with a simple whipped cream for extra flavour.
Ingredients
- 3 ripe bananas
- 113g unsalted butter, room temperature
- 100g granulated sugar
- 2 eggs, large
- 188g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 50g unsweetened shredded coconut
- 50g chopped dates
FOR THE WHIPPED CREAM
- 1 tbsp granulated sugar
- 1 cup cream
- dusting of cocoa powder (optional)
Method
- Preheat the oven to 350°F and line a loaf tin with parchment paper.
- Using an electric mixer, beat together the butter and sugar until light and fluffy. Mix in the banana’s until combined. Add the eggs one at a time.
- With the mixer on a medium-low speed, gradually add the flour with the baking soda and salt. Once combined, add the vanilla extract, shredded coconut, and chopped dates. Mix until everything is combined.
- Transfer the batter to your lined loaf tin, ensuring it’s evenly spread. Bake in the oven for 1 hour or until a knife comes out clean. Let cool completely before removing from the tin.
- To make the whipped cream topping, simply whip the cream until soft peaks form. Whisk in the sugar.
- Remove the parchment paper from the banana loaf, then top with the whipped cream.
- Slice and enjoy!
