Coconut, Palm Sugar and Banana Cake


Recipes & Styling: Diane Heierli              Photography: C&D Heierli
Assistant: Ros McOnie

SERVING SUGGESTION: Try this recipe with a sparkling wine or MCC from


Preheat oven to 180°C.
For the Bananas:

  1. Place butter and sugar in a frying pan over medium heat.
  2. Once sugar has dissolved, add bananas (flat side down) to pan and fry for a few minutes until caramelised.
  3. Remove and set aside.

For the Cake:

  1. Beat together butter and sugar until pale and fluffy.
  2. Add vanilla seeds and eggs and beat until well combined.
  3. Add flour, coconut and baking powder and mix until combined.
  4. Add milk and mix.
  5. Spread mixture in the dish and place caramelised bananas on top, flat side facing upwards.
  6. Bake in the oven for 30 minutes, or until a skewer comes out clean.
  7. Leave to cool.

For the Caramel Sauce:

  1. Place sugar and water in a small pot over a low heat.
  2. Allow the sugar to dissolve completely and then bring to the boil.
  3. Allow the syrup to reduce until it starts turning a light caramel colour.
  4. Once caramel has reached a deep amber colour, add cream and butter and whisk vigorously. Remove from the heat and allow to cool.
  5. Serve with warm banana cake.


For the bananas:
50g butter
¼ cup brown sugar
5 bananas, peeled and halved

For the cake:
150g butter
1 cup palm sugar, grated
½ cup brown sugar
seeds from 1 vanilla pod
2 free-range eggs
1 ½ cups flour
1 tsp baking powder
½ cup desiccated coconut
½ cup milk

For the Caramel Sauce:
1 cup sugar
½ cup water
20g butter
125ml cream