Banana-Berry Cake with Coconut-Lime Topping


When it's that time of year where no regional fresh fruits are available anyways, I thought something tropical would fit just perfectly. I have several banana cake recipes, but I didn't feel like making 'just' a banana cake today, I wanted it to be something with even more caribbean flair to it. Sooo I decided to add some coconut, limes and raspberries...-raspberries and tropical? Don't ask, I just felt liking adding those. 
It turns out to be a pretty summery cake! The bananas make it a great enery-boost alternative to your everyday müsli in the morning and the sheet tray size of it makes a big enough portion for your afternoon tea/midnight-snack/inbetween snack get those old bananas out of the bottom of your fruit bowl and start mashing!

-3 very ripe bananas, mashed
- 250g granulated sugar
- 75ml vegetable oil
-125ml milk
-2 eggs
-375g flour
1 Tsp. baking soda
-1/2 Tsp. salt
-100g frozen raspberries
-300g cream cheese
- 150g coconut flakes
-3 Tbsp. Honey
-juice from 2 limes
-50g granulated sugar

1. In a large bowl, combine bananas, sugar, oil, milk and eggs.
2. In a second bowl, mix flour, baking soda and salt. Add to banana mixture.
3. Pour into a greased sheet tray and bake in oven at 180 degrees for 45-50 minutes. Leave to cool.
4. Meanwhile, stir cream cheese into a smooth paste and fold in the other ingredients. Spread evenly across cake. 


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