Warm Banana & Coconut Butter Cake Recipe
Caramelized banana purée, crème anglaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Crème Anglaise
Method
Cake Preparation
- 1
Prepare the Banana Purée
Preheat the oven to 350°F (175°C). In a small saucepan, cook the ripe bananas over medium heat until caramelized, about 5-7 minutes. Mash and set aside to cool.
- 2
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 4
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined. Fold in the caramelized banana purée.
- 5
Bake the Cake
Pour the cake batter into a greased 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Crème Anglaise Preparation
- 6
Prepare the Crème Anglaise
In a saucepan, heat the heavy cream and split vanilla bean until it just begins to simmer. Remove from heat.
- 7
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and fluffy.
- 8
- 9
Cool the Crème Anglaise
Strain the mixture through a fine sieve to remove the vanilla bean, then let it cool. Serve chilled with the warm banana and coconut butter cake.
