Coconut Sugar Banana Sheet Cake
User Reviews
4.6
10 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
12 slices from a 8-inch layer cake
-
Calories
377 kcal
-
Course
Dessert
Coconut Sugar Banana Sheet Cake
Report
From REAL SWEET by Shauna Sever. Reprinted with permission from HarperCollins Publishers.
Share:
Ingredients
- 2 cups all-purpose flour spooned and leveled, unbleached
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 1 1/3 cups banana from about 3 very ripe medium ones, mashed
- 2/3 cup Greek yogurt 2% fat
- 1/4 cup coconut oil canola oil
- 1 cup coconut sugar plus 2 tablespoons
- 4 Tablespoons butter at room temperature, unsalted
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract pure
- 1 batch coconut sugar recipe below, caramelized, for frosting
Instructions
- Position a rack in the center of the oven and preheat the oven to 350˚F. Spray two 8-inch round pans with nonstick spray or butter them generously.
- Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the bananas, yogurt, and oil until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar and butter on medium-low speed until the mixture looks like dampened sand, about 1 minute.
- Add the eggs one at a time, giving the first about 30 seconds to incorporate before adding the second. Increase the speed to medium-high, beating until light in texture and much paler in color, 4 to 5 minutes (don’t skimp on the beating time, here—the significant change in color will be your cue that the sugar has begun to dissolve). Beat in the vanilla extract.
- Reduce the mixer speed to low. Stir in the dry ingredients and banana-yogurt mixture in five alternating additions, beginning and ending with the dry ingredients, letting each addition fully absorb into the batter before adding the next. Finish folding the batter gently by hand to ensure it is well blended.
- Divide the batter into two prepared pans and smooth the tops. Bake until a toothpick comes out clean, 20 to 25 minutes. Cool the cakes for 10 minutes in the pan, then invert onto a wire rack. To cool completely.
- Place one cake on a stand or platter. Cover only the top with half of the frosting and smooth it flat. Place the second cake onto the first and spread the remaining frosting over the top of the cake. Serve at once or wrap loosely in plastic and chill for up to two days. Serve at room temperature for rmaximum flavour.
Notes
- One of the tricks of using coconut sugar successfully in baking is to find a recipe that has plenty of tenderizing, moisture-lending ingredients in it—such as mashed bananas or other fruit purees, oils, and buttermilk or yogurt—as coconut sugar tends to dry out baked goods.
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Cholesterol
67mg
(22%)
Sodium
260mg
(11%)
Potassium
197mg
(4%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
515IU
(10%)
Vitamin C
2.3mg
(3%)
Calcium
62mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12slices from a 8-inch layer cake
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 67mg | 22% |
| Sodium | 260mg | 11% |
| Potassium | 197mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
10 reviews
Excellent
Other Recipes
You'll Also Love
