Banana Coconut & Cardamom Cake
Bibi makes a Plantain, Coconut & Cardamom Zanzibari dessert all the time. Like if you want pudding from her it’s what you’re getting. It’s hard to explain what type of pudding it is but it’s basically ripe plantains boiled with sugar, coconut milk and cardamom till it produces a thick custard like consistency (sounds bizarre, but as I’ve got older my taste buds now love it). I wanted to find a simple way to bring you those flavours with ingredients which are easy to reach for and in the form of something sweet that we can all relate to. Cake seemed like the best and most comforting way. A light an airy sponge with a caramelised banana topping, perfect for tea dunking and snacking on till your heart is content!
Cooking Notes:
Cook the sugar very slowly so it doesn’t burn.
I used unripe bananas but you can use ripe ones! It will just be sweeter.
You can also use plantain, it is incredible with it!
Ingredients:
1 Banana or Plantain for the top (sliced)
Direct Caramel
100g Light Brown Sugar
50g Butter
Sponge
160g Banana or Plantain (puréed)
200g Plain Flour
2 TSP Baking Powder
80g White Caster Sugar
80g Light Brown Sugar
100g Desiccated Coconut
3 Eggs (156g)
185ml/165g Vegetable Oil
10 Cardamom Pods (Crushed)
Method
Make your direct caramel by slowly melting the sugar. Once all melted and in the butter and keep stirring till it’s smooth.
While sugar is melting, line and grease a tin, place sliced bananas on the bottom, then pour over the caramel. Leave to the side.
Combine all your sponge ingredients together whisk till fully incorporated and smooth. Don’t over whisk.
Pour into your cake pan and bake at 180c for 20mins then 175c for 25mins. Making sure to check on it after 35mins. Skewer should come out clean and then it’s ready to eat!