Description
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, like a fancier banana bread. 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!
Time
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hours
15 minutes
Cost
Total Cost:
Cost per Serving:
$0.46
Ingredients
Serving(s)
Dry
- 1 1/2 cup Whole wheat flour
- 3.4 oz Vanilla instant pudding mix
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
Wet
- 2 medium Banana, overripe
- 1/4 cup Maple syrup
- 2 large Egg
- 1/2 tsp Rum extract
Cream
- 1/2 cup, room temperature Extra virgin coconut oil
- 1/4 cup Granulated sugar
Topping
- 3 tbsp Unsweetened coconut flakes
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 350F, and oil a 9x5" loaf pan
- In a medium bowl, whisk together the dry ingredients - flour, pudding mix, baking powder, baking soda and salt. Set aside
- 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
- In a separate large bowl, cream together coconut oil and sugar with a hand mixer until light and fluffy, about 2-3 minutes
- 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
- Transfer the batter to your loaf pan, and top with shredded coconut
- 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
Nutrition Facts
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Total Fat: 9.1g (12%
12 % of Daily Value (78 g)
)
Saturated Fat: 7.1g (35%
35 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 0.8g
Cholesterol: 28mg (9%
9 % of Daily Value (300 mg)
)
Sodium: 318mg (14%
14 % of Daily Value (2300 mg)
)
Total Carbohydrate: 25.9g (9%
9 % of Daily Value (275 g)
)
Fiber: 1.9g (7%
7 % of Daily Value (28 g)
)
Net Carbs: 23.8g
Total Sugar: 13.6g
Added Sugar: 11.9g (24%24% of Daily Value for added sugar (50 g))
Allulose: 0.2g
Protein: 3.3g (7%
7 % of Daily Value (50 g)
)
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Vitamin B12: 0.13mcg (5%
5 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.16mcg (1%
1 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 40mg (3%
3 % of Daily Value (1300 mg)
)
Iron: 0.69mg (4%
4 % of Daily Value (18 mg)
)
Magnesium: 24mg (6%
6 % of Daily Value (420 mg)
)
Potassium: 176mg (4%
4 % of Daily Value (4700 mg)
)
:
:
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:
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58.9
:
15.2
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:
5.8
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