Description
A moist, naturally sweet, and tropical delight made with ripe bananas, creamy Greek yogurt, and shredded coconut. Naturally gluten-free and perfect for breakfast, snacking, or a light dessert.
Ingredients
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2 ripe bananas, mashed (about 1 cup)
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¾ cup (60g) unsweetened shredded coconut
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3 large eggs
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⅓ cup (80ml) maple syrup or honey
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½ cup (120g) plain Greek yogurt
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1 tsp vanilla extract
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1 tsp baking powder
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¼ tsp salt
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Optional: ¼ tsp cinnamon or a handful of chopped nuts
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Optional Toppings: Banana slices, toasted coconut
Instructions
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Preheat oven to 350°F (175°C).
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Grease a 9-inch round cake pan and line the bottom with parchment paper.
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In a large bowl, mash bananas.
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Add eggs, maple syrup (or honey), Greek yogurt, and vanilla extract. Whisk until smooth.
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Stir in shredded coconut, baking powder, salt, and optional cinnamon or nuts until just combined.
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Pour batter into the prepared pan and smooth the top.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Top with banana slices and toasted coconut if desired. Slice and serve!
Notes
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Use extra ripe bananas for the best flavor and natural sweetness.
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You can substitute Greek yogurt with a dairy-free alternative if needed.
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Cake stores well and can be frozen for longer storage.
- Prep Time: 10
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American