It has been for quite a while since Coconut Oil became popular in the world. People say it is much healthier than any other vegetable oil or Butter. I was trying not to ride on this trend but just recently one pot of Coconut Oil has appeared on my kitchen shelf. So I have to start going into the usual mission of searching for healthy but tasty things.
Banana & Coconut Dairy-free Cake
I have tried using Coconut Oil for cooking before but this cake was my first attempt for making sweet with it.
- 60g of Coconut Oil
- 1 Egg (large)
- 2 Bananas
- 60g of Sugar
- 80g White Self Rising Flour
- 40g Brown Self Rising Flour
- 1/2 Tsp of Baking Powder
- 30g of Almond Powder
- 3 Tbsp of Desiccated Coconut
- 1 Tsp of Vanilla Extract
Mix Coconut Oil, Sugar and Egg in a glass bowl and whisk over a warm bath until the Coconut Oil dissolved and the mixture becomes flossy all together
Add in Vanilla Extract and Bananas after squashing them casually with the back of a fork
Sieve all the dry substances and add in to the mixture
Transfer the mixture into a Baking Tin with a baking sheet inside. Bake it for about 30 minutes in the pre-heated oven at 180℃
Check with a skewer if the centre of the cake is cooked. Remove the cake from the oven when the surface becomes light brown and the centre of the cake is no longer wet. Cool it down on a rack
It is slightly crispy outside but the inside of the cake is very moist. I am quite satisfied with the result.
There seems to be two types of Coconut Oil. One of them is refined and odourless. This type is often used for frying and savoury dishes. The other type is unrefined raw (organic) one which still has the flavour of coconut and retains more benificial health properties. I used the latter Organic range because I wanted to add the Coconut flavour on top of Banana taste.
Happy healthy eating 😉