This Banana Coconut and Passionfruit Cake is so fruity and full of tropical flavour! A moist banana and coconut loaf cake topped with a delicious fresh passion fruit glaze.
This is not your average banana loaf. It’s packed with tropical flavour!
Banana and coconut are perfect together, but when you add passionfruit to the mix, the flavours really sing!
The passion fruit glaze really makes this banana cake quite special. If you’re a fan of passion fruit, you will absolutely love it!
to make this banana and coconut cake you will need:
- Melted cooled Butter
- Soft Light Brown Sugar
- 2 Eggs
- Vanilla Extract
- Mashed ripe bananas, the riper the better
- Dessicated Coconut
- Self Raising Flour
- Bicarbonate of Soda
- Passionfruit Juice
for the glaze:
- Icing Sugar
- Passion fruit pulp and juice
- Dried Banana chips
- Coconut Flakes
Tips and guidance for recipe success
As with all banana cake recipes, make sure you use really overripe bananas. If they have an overpowering smell and are turning black and mushy, they are perfect for baking with.
They may not look very nice but they will make an excellent cake!
Don’t beat the living daylights out of the cake mixture. Lightly fold in the flour and passion fruit juice – just as you would when making muffins.
want to see more recipes to use up Over ripe bananas?
- 225g Self-raising flour
- 1/2 tsp bicarbonate of soda
- 100g soft butter, melted and cooled
- 175g Soft Light Brown Sugar
- 2 large eggs, beaten
- 1 tsp vanilla extact
- 75g dessicated coconut
- 3 very ripe bananas, mashed (about 350g mashed weight)
- 2 tbsp passionfruit juice from 2 or 3 pasionfruit
- FOR THE PASSION FRUIT GLAZE
- 100g Icing Sugar
- 1 or 2 passion fruit
- Dried banana slices and coconut chips to decorate (You don't have to do this but it looks nice!)
- Grease a 950g loaf tin with butter and line with baking parchment (or use a loaf tin liner.
- Preheat the oven to 180C/350F/Gas 4. Sift the flour and bicarbonate of soda into a bowl and set aside. In another large bowl, combine the melted cooled butter and the brown sugar. Beat in the eggs one at a time, followed by the coconut.
- Add the mashed bananas and vanilla extract, stirring well to combine.
- Fold in the flour mixture, taking care not to overmix. Stop when no streaks of flour can be seen.
- Halve the passion fruit and scoop out the pulp into a sieve over a bowl. Using a teaspoon, press and stir the pulp to extract the juice. You need 2 tablespoons of passion fruit juice. Discard the leftover seeds. Fold in the juice.
- Tip the mixture into the loaf tin and spread it out evenly with a spatula. Bake for 50-55 minutes or until golden, risen and a cake skewer emerges clean. Leave to cool in the tin.
FOR THE PASSION FRUIT GLAZE
- Sift the icing sugar into a bowl. Halve one passion fruit and scoop out the pulp into the bowl - there is no need to get out your sieve this time. Mix together well. It will seem very stiff at first, but keep mixing and it will come together. The amount of pulp/juice in a passionfruit can vary wildly, so you might need the second one. If the glaze seems too thick, add a drop or two of any remaining passion fruit juice or water. You want the glaze to have quite a thick, spreadable consistency.
- Tip the cold loaf out of the tin and peel off the base paper. Spoon the glaze over the top and decorate with dried banana slices and coconut chips, if using.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 494Total Fat 14gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 4gCholesterol 59mgSodium 425mgCarbohydrates 90gFiber 15gSugar 52gProtein 7g
Calories and Nutritional information are provided by a third party application and should be used as indicative figures only.