I love banana cake! This one was created in India, when my parents lived in Chennai. The banana cake was made with fresh coconut and aromatic ginger. Such a nice, exotic cake!
Banana cake with fresh coconut and ginger
145 g sugar
100 g plain flour
3/4 tsp baking powder
75 g melted butter, cooled down
3 ripes bananas
1 coconut, cut in half and shredded (150 g)
2 cm ginger, peeled and grated
In a bowl whisk together eggs and sugar until light and fluffy. Fold in flour and baking powder. Add the melted butter. Mash the bananas with a fork and fold them into the cake batter together with coconut and ginger. Pour the batter into a cake loaf tin lined with parchment paper. Bake in the oven at 175 degrees Celsius for about 45 minutes. Use a toothpick to check for doneness. Cool down for about 15 minutes before removing the cake from the tin.