Moist & Wholesome: 9-Ingredient Flourless Banana Coconut Cake You’ll Crave

This Flourless Banana Coconut Cake with Greek Yogurt is a moist, naturally sweet, and tropical delight—made with ripe bananas, creamy yogurt, and shredded coconut! Naturally gluten-free and made with wholesome ingredients, it’s perfect for breakfast, snacking, or a light dessert.

If you’re a fan of healthy, easy-to-make treats that don’t compromise on flavor, this cake is for you. It’s a wonderful way to use overripe bananas and enjoy a sweet treat without the guilt.

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Overview of Recipe Content

What is Flourless Banana Coconut Cake?

This Flourless Banana Coconut Cake is a delightful blend of ripe bananas, shredded coconut, and Greek yogurt, creating a moist and flavorful dessert without the need for flour. It’s naturally gluten-free and sweetened with maple syrup or honey, making it a healthier alternative to traditional cakes.

Why You’ll Love It

• Naturally Gluten-Free: No flour needed!
• Wholesome Ingredients: Made with bananas, Greek yogurt, and coconut.
• Versatile: Perfect for breakfast, snack, or dessert.
• Easy to Make: Simple ingredients and straightforward steps.

Taste and Texture

The cake is moist and tender, with a natural sweetness from the bananas and a subtle tropical flavor from the coconut. The Greek yogurt adds a slight tanginess, balancing the sweetness perfectly.

Health Benefits

• Bananas: Rich in potassium and fiber.
• Greek Yogurt: High in protein and probiotics.
• Coconut: Provides healthy fats and adds to the tropical flavor.

Ingredients

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• 2 ripe bananas, mashed (about 1 cup)
• ¾ cup (60g) unsweetened shredded coconut
• 3 large eggs
• ⅓ cup (80ml) maple syrup or honey
• ½ cup (120g) plain Greek yogurt
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt
• Optional: ¼ tsp cinnamon or a handful of chopped nuts

Optional Toppings:

• Banana slices
• Toasted coconut

Tools Needed

• Mixing bowls
• Whisk or electric mixer
• 9-inch round cake pan
• Measuring cups and spoons
• Spatula

Suggested Substitutions and Additions

• Sweetener: Use agave syrup or date syrup as alternatives to maple syrup or honey.
• Yogurt: Substitute with dairy-free yogurt for a lactose-free version.
• Add-ins: Incorporate chocolate chips or dried fruits for added texture and flavor.

How to Make Flourless Banana Coconut Cake

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1. Preheat Oven: Set your oven to 350°F (175°C).
2. Prepare the Pan: Grease a 9-inch round cake pan and line the bottom with parchment paper.
3. Mix Wet Ingredients: In a large bowl, mash the bananas. Add eggs, maple syrup (or honey), Greek yogurt, and vanilla extract. Whisk until well combined.
4. Add Dry Ingredients: Incorporate the shredded coconut, baking powder, salt, and optional cinnamon or nuts into the wet mixture. Stir until just combined.
5. Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Top with banana slices and toasted coconut if desired.

What to Serve with Flourless Banana Coconut Cake

• Beverages: Pair with a cup of herbal tea, coffee, or a glass of almond milk.
• Toppings: Serve with a dollop of Greek yogurt or a drizzle of honey for added sweetness.
• Sides: Fresh fruit salad or a handful of nuts complement the cake well.

Tips for Making It Perfect

• Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the cake.
• Don’t Overmix: Mix until ingredients are just combined to keep the cake tender.
• Check for Doneness: Use a toothpick to ensure the center is fully baked.
• Cool Properly: Allow the cake to cool completely before slicing to maintain its structure.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep refrigerated for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.

General Information

This flourless banana coconut cake is a modern twist on traditional banana bread, incorporating Greek yogurt for added moisture and protein. It’s a popular choice for those following gluten-free diets or seeking healthier dessert options.

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Frequently Asked Questions

Q: Can I make this cake dairy-free?

A: Yes, substitute the Greek yogurt with a dairy-free alternative like almond or coconut yogurt.

Q: Is this cake suitable for freezing?

A: Absolutely! Wrap individual slices and freeze for up to 3 months.

Q: Can I add other ingredients like chocolate chips?

A: Yes, feel free to add chocolate chips, dried fruits, or nuts to customize the cake to your liking.

Conclusion

This Flourless Banana Coconut Cake with Greek Yogurt is a delightful, healthier alternative to traditional cakes. It’s easy to make, naturally sweetened, and perfect for various occasions.

If you enjoyed this recipe, you might also like our 4 Ingredient Healthy Banana Yogurt Cake or Flourless Coconut Cake.

Interactive Elements

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Nutritional Information Flourless Banana Coconut Cake

Nutrient	Amount per Serving
Calories	210
Protein	6g
Carbohydrates	25g
Sugars	12g
Fat	10g
Saturated Fat	6g
Fiber	3g
Sodium	150mg

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