This cake is fine on its own, but it begs for our Coconut Crumb Topping or a cinnamon cream cheese icing. The recipe makes one small cake or a tray of muffins. Double it for a big cake or make two and give one to a friend who needs a reason to smile.
Recipe type: Desserts
Occasion: Just Because
Ingredients
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
3 very ripe (black) bananas, about 1 cup
¾ cup granulated sugar
½ cup packed brown sugar
2 eggs
½ cup melted coconut oil
½ cup yogurt
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F.
Sift together flour, baking soda and salt in a medium bowl. Set aside.
Place bananas, granulated sugar, dark brown sugar, eggs, coconut oil, yogurt and vanilla in the bowl of a stand mixer. With the paddle attachment, blend at medium speed until smooth for the most part, about 2 minutes. There may still be a few lumps of banana, but they should all be smaller than a pea.
Mix dry ingredients into wet, scraping down the sides and mixing just until blended. Batter may still be a little lumpy.
Pour batter into greased or non-stick pan and spread evenly with a spatula. Sprinkle Coconut Crumb Topping evenly over the top.
Bake until a toothpick or cake tester comes out clean from the middle, about 45-50 minutes for an 8” x 8” cake and 20-25 minutes for cupcakes.
Recipe by Doorstep Dishes at https://www.doorstepdishes.com/619-2/