My new friend, Anali, at Anali’s First Amendment, did a post the other day called A Weekend Mix. I was reading along enjoying her write-up on her odd dreams involving celebrities (don’t we all have those?), advice regarding African Violets, and some pictures of her charming place, and then I got to the photo of her banana-coconut cake. Banana and coconut! What a wonderful combination, I thought.
The picture of her slice of cake made my mouth water. It had that lovely rich, golden brown color that banana always adds to baked goods. Anali included the recipe, which she’d adapted from a banana cake recipe in Dorie Greenspan’s Baking From My Home to Yours. Anali’s version was dairy free, but not gluten free. I immediately commented that I planned to make a gluten-free version of her recipe soon. So I did, and I’m so glad.
With living more dairy free, I am taking the same approach that I’ve taken with gluten-free living. That means that I am dairy free easily (dfe 😉 , if you will), using ingredients that are naturally dairy free. Anali’s recipe called for Smart Balance; instead, I substituted olive oil. (See substitution chart here.) Her recipe also called for rice milk and banana schnapps. I don’t really plan to keep rice milk on hand, and while I have peppermint schnapps and peach schnapps in the liquor cabinet for certain friends, I don’t stock banana schnapps.
However, thinking of liqueurs gave me the idea to substitute Kahlua for both the rice milk and the banana schnapps. I usually have Kahlua on hand and the thought of Kahlua with banana and coconut seemed luscious. (It sure is in liquid form!) Because I wasn’t sure if the Kahlua would be thick enough to be a proper substitute, I decided to add an additional egg to provide the right consistency. The results were very, very good.
How good? Well, tomorrow I will be making this cake for the third time in less than a week. I first made it for a committee meeting last Thursday. My cake was placed on the table right in front of one friend. Every few minutes throughout the meeting, he would lop off a small piece with the cake server. I love to feed people so I was getting a lot of pleasure (and amusement) from his obvious inability to resist the cake. Others enjoyed it as well, so by the end of the evening, most of the cake was gone. (That was saying a lot since there was plenty of fabulous food served, including pepperoni crostini.)
The next day I made another one for our monthly support group meeting. I served it to our members that evening and they all raved over it. Everyone was amazed that it was both gluten free and dairy free and could taste so good. Again, despite the table being full of great food, almost all of the cake disappeared.
Tomorrow I am making it in preparation for the arrival of my husband’s cousin on Thursday. We’ll be able to use it as a dessert or for a coffee cake-type breakfast. It’s really quite a treat and another way to use up those “baking bananas”! (See more ideas here.)
By the way, in preparing this post, I went to Anali’s site to copy URLs for links back to her site and her original post. I was both surprised and delighted to discover that she’d given me a Premio Dardos award! As most of you know, I am pretty new to the “blogosphere,” so this award is my first and, therefore, very special. Look for another post on the 15 blogs I have selected soon. 🙂
Note to Anali: Thanks so very much … I am honored. Hope you enjoy my gfe version of your cake!
- 2 ripe bananas (about ⅔ cup)
- ¾ tsp. vanilla extract
- ¼ cup olive oil
- ⅓ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ¼ cup plus 1 tbsp Kahlua
- ¼ tsp salt
- ¾ tsp baking soda
- ¼ tsp nutmeg
- 1⅓ cups gluten-free flour mix (I use my Two-Ingredient Flour Mix)
- ¾ tsp xanthan gum (skip if flour mix already contains xanthan gum)
- ½ cup shredded coconut (I used sweetened because that’s what was available at my grocery store)
- In a large bowl, mash bananas. Stir in vanilla extract. Add olive oil, granulated sugar, brown sugar, eggs, and Kahlua; mix well. Stir in salt, baking soda, and nutmeg. Gradually stir in flour, then coconut, until well mixed.
- Grease a 9-inch round cake pan well. (Makes a one-layer cake.) Pour batter in pan and bake at 350 degrees for 30 - 40 minutes. (Test with toothpick to determine if done.) Remove from pan immediately and cool. I’ve served this cake “plain” each time with no complaints, but Anali also suggests that it can be served with whipped cream.
UPDATE: When I made the cake this evening with two smaller bananas, it seemed too sweet so I’ve added measurement guidance for the bananas and reduced the brown sugar amount to the original amount that Anali used. Of course, if your mashed bananas equal much more and you want to use the entire amount, you may want to adjust the amount upward slightly.