Coconut Banana Rum Cake

Name: Coconut Banana Rum Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1.5 cups (180 g) whole wheat flour; 3.4 oz (96 g) package instant vanilla pudding mix; 1 tsp (6 g) baking soda; 1 tsp (6 g) baking powder; 1/2 tsp (3 g) salt; 2 large overripe mashed bananas, 220 g; 1/2 cup (120 g) nonfat Greek yogurt, vanilla, stevia sweetened; 1/4 cup (80 g) maple syrup; 2 eggs; 1/2 tsp (2.5 g) rum extract; 1/2 cup (113 g) oil, room temperature coconut oil; 1/4 cup (50 g) sugar; 3 tbsp (15 g) unsweetened coconut flakes

7 steps

Prep:15minCook:1h

Vic has been sampling and craving this cake every time we visit the Troy farmer's market, so I've attempted to recreate it here. She loved both the banana rum cake and the coconut rum cake, so I've combined the two together here. This is a standard dessert recipe, though it does seem to be mildly healthier than a standard cake. The banana and coconut combination with the rum and maple leads to a delicious tasting cake. Vic and I aren't big frosting people, so I just left it out here. But feel free to glaze with any frosting you desire!

Updated at: Fri, 06 Dec 2024 21:12:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories187 kcal (9%)

Total Fat9.1 g (13%)

Carbs24.8 g (10%)

Sugars14.2 g (16%)

Protein2.9 g (6%)

Sodium328.9 mg (16%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

Instructions

Step 1

Preheat your oven to 350F, and oil a 9x5" loaf pan

Step 2

In a medium bowl, whisk together the dry ingredients - flour, pudding mix, baking powder, baking soda and salt. Set aside

whole wheat flour180g

instant vanilla pudding mix96g

baking soda6g

baking powder6g

salt3g

Step 3

In a separate medium bowl, mash your bananas with the back of a fork until smooth. Mix together the wet ingredients until fully combined - yogurt, maple syrup, eggs, and rum extract

bananas220g

nonfat Greek yogurt½ cup

maple syrup¼ cup

eggs2

rum extract2.5g

Step 4

In a separate large bowl, cream together coconut oil and sugar with a hand mixer until light and fluffy, about 2-3 minutes

oil½ cup

sugar¼ cup

Step 5

Alternate adding in the dry and wet ingredients (about 1/2 cup each at a time) to the bowl with the oil and sugar. Mix with a silicone spatula

Step 6

Transfer the batter to your loaf pan, and top with shredded coconut

unsweetened coconut flakes15g

Step 7

Bake at 350F for about 60 minutes, or until a toothpick comes out clean and the cake has an internal temperature of 205F. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing

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