Today I woke up with the thought of baking. I wanted something sweet and chocolatey but I realized I had a bunch of bananas(literally) going bad so I decided to make something banana flavor. I wanted banana muffins or banana bread. It was then that I realized I had no butter or baking soda(such a shame for a baker but it happens). I searched the internet for about 30 minutes trying to find a banana recipe without butter and baking soda. I gave up as all the recipes were pancakes or just fried bananas.
If I can make pancakes, why can’t I make a cake?
I thought to myself. It’s the same texture and (mostly) the same ingredients. So that’s what I decided to do. If I had a loaf pan, I would’ve made banana bread but I had a cake pan and some cupcake tins so that’s what I decided. This banana recipe is so easy and doesn’t make a huge mess either!
Halfway through my baking, I decided I wanted to use some other ingredients I had left in the cabinets. At first, I was going to use peanut butter because I love the marriage between bananas and peanut butter but my family isn’t on the same wave so I decided on coconut flakes. I wasn’t sure how it’d be liked so I only sprinkled some on the cupcakes. That’s why there are no coconut flakes on the cake itself. Though upon tasting, I now wish I went with my gut to put the flakes on the cake as well. Lesson learned! This is one of the things I love about baking. You get to try all types of things to see what works well and what doesn’t. Then you get to taste it, bonus points if your experiment turned out well!
Recipe and Video
My banana recipe is adapted from Bread Dad.
Time needed: 1 hour.
Banana Coconut Muffins and Banana Cake
- Dry ingredients. whisk together
2 cups of all-purpose flour.
1 cup of white sugar
1/4 tsp of baking powder
1/2 tsp salt
about 1 tbsp cinnamon
1/2 tbsp nutmeg. - 3-4 ripe bananas
mash the bananas in a large bowl.
- 1/2 cup of oil
I used vegetable.
- 2 eggs
add in a splash of vanilla at this point. If you need specific measurements, use 1/2 tsp.
- mix the wet mixture gently.
- fold in dry ingredients to wet
spray your nonstick pans with oil. I used a basic brownie cake pan and about 5 cupcake tins. Fill with batter halfway.
Sprinkle the coconut flakes on top of your batter. - bake for 30-45 minutes. Stick a toothpick in the middle of the cupcakes and cake to check if done. If batter comes out on the toothpick, continue cooking, checking every 5 or so minutes.
- preheat your oven
I preheated to 375 degrees while the Bread Dad recipe calls for a preheat temp of 350 baked for 60-75 minutes.
The angles this time were a different approach from what I usually do and I’m not too pleased with it but I hope this was enjoyable to watch regardless!
