Ah, Nigella Lawson’s Banana and Coconut Cake. It’s one of those recipes that feels like an indulgent hug in a slice. I’m not exaggerating-this cake is moist, rich and just the right amount of sweet. Nigella, with her knack for transforming the simplest ingredients into mouthwatering treats, created a cake that manages to be both decadent and comforting at the same time. It’s one of those cakes that makes you feel like you’re at a cozy tea party, no matter where you are.
Bananas give the cake its tender texture while the coconut adds this slightly chewy, tropical depth that just sings of sunny days. What I love most about this cake is that it doesn’t try too hard. There’s no complicated layering or fancy frosting; it’s just a gorgeous, rustic beauty. It’s the kind of cake you can throw together on a lazy Sunday afternoon, yet it feels so special when served with a cup of tea.
If you’re someone who loves those cake recipes that use ingredients you already have on hand, this one’s a winner. It’s a fantastic way to use up overripe bananas that are just sitting there, begging for a purpose. Trust me, this is one recipe that will become a household favorite.
Nigella Banana And Coconut Cake Recipe
Ingredients Needed
You won’t need any obscure ingredients or fancy things you have to search for online. It’s simple, straightforward and feels very "Nigella" in that sense. comforting and easy to make, yet elegant in its flavors. Here’s what you need:
- Bananas (about 3 medium-sized overripe ones)
- Desiccated coconut (around 100g)
- Plain flour (200g)
- Baking powder (1 ½ teaspoons)
- Bicarbonate of soda (1 teaspoon)
- Ground cinnamon (½ teaspoon)
- Caster sugar (200g)
- Butter (225g, softened)
- Eggs (2 large ones)
- Whole milk (100ml)
- Vanilla extract (1 teaspoon)
- A pinch of salt
Honestly, when you lay it all out, it feels so homey. Like, if you’re someone who loves to bake and has a decent stock of pantry essentials, you probably have everything on hand already.
Equipment Needed
Here’s where it gets even better: You don’t need anything fancy or high-tech to make this. In fact, this is the kind of recipe you could make while wearing comfy slippers and maybe watching a Netflix show (because, let’s be honest, we all need multitasking moments).
You’ll need:
- Two mixing bowls (one for wet ingredients, one for dry)
- Electric whisk or hand mixer (if you want to save some elbow grease but honestly, a whisk will work just fine if you’re feeling energetic)
- Measuring spoons and cups (to keep it all precise and easy)
- Cake tin (20 cm round tin works best)
- A spatula
- Cooling rack (not essential but it does help your cake cool down evenly)
- Greaseproof paper (for lining the tin)
I like that this list doesn’t overwhelm. It’s a simple, ’Hey, let’s bake’ vibe. I bet you have most of these things just hanging out in your kitchen already.
Instructions To Make Nigella Lawson’s Banana And Coconut Cake
I could go on and on about the process but it’s really one of those baking adventures where the joy is in the simplicity of it. Let’s dive into the step-by-step:
- Preheat the Oven: First, get your oven preheated to 180°C (350°F) or 160°C (320°F) if you have a fan oven. It needs to be hot and ready to go.
- Prepare the Tin: Grease your 20 cm round cake tin and line it with greaseproof paper. It’s one of those small but important steps that keeps your cake from sticking to the tin.
- Mash the Bananas: Grab those overripe bananas and mash them up. You want them to be smooth and a little bit lumpy but no big chunks. You’re aiming for a smooth consistency but don’t worry too much about perfection here.
- Mix the Dry Ingredients: In a separate bowl, sift the flour, baking powder, bicarbonate of soda and cinnamon. You can skip sifting if you’re pressed for time but it does help the ingredients combine better.
- Whisk the Wet Ingredients: In your larger mixing bowl, use an electric whisk (or just a regular one) to cream together the butter and sugar until it’s light and fluffy. This should take about 4-5 minutes. Once it’s fluffy, add the eggs one at a time, making sure each one is fully incorporated. Add in your mashed bananas, milk, vanilla extract and salt.
- Combine Everything: Now, gradually fold in the dry ingredients into the wet mixture, bit by bit. Once everything is well mixed, stir in the desiccated coconut. The batter should be thick but pourable.
- Bake the Cake: Pour the batter into your prepared tin and spread it out evenly. Pop it into your preheated oven and bake for about 50 minutes. Keep an eye on it after 40 minutes as ovens can vary in temperature. You’ll know it’s done when a skewer or knife inserted comes out clean.
- Cool: Let the cake cool in the tin for about 10 minutes before turning it out onto a cooling rack to cool completely.
What I Learnt
Baking this cake was a delightful experience and I definitely picked up a few things along the way. For one, the power of simplicity in baking is so underrated. The cake isn’t burdened with too many steps or complicated ingredients but the end result is utterly satisfying. It also made me realize that overripe bananas are not a problem but rather an opportunity! There’s something magical about turning them into such a luscious cake.
Another takeaway was how incredibly forgiving the recipe is. I didn’t feel any stress around whether I’d nailed every step perfectly. There’s room to relax into it and trust the process. The coconut is such a wonderful touch. it adds a slightly chewy texture that complements the bananas beautifully. And the cake is moist, almost like a bread but without the heaviness.
One thing to remember, though, is that it’s important to make sure the butter is softened. I once forgot to let it come to room temperature and ended up with a lumpy, slightly greasy batter which was a mess. So, lesson learned: always plan ahead for the butter.
FAQs
Can I Substitute The Coconut In Nigella Lawson’s Banana And Coconut Cake?
Yes, if you’re not a fan of coconut, you can replace it with ground almonds or even some extra mashed banana. The cake will still have a lovely texture, just a bit different in flavor!
How Ripe Should The Bananas Be For Nigella’s Banana And Coconut Cake?
The riper, the better! You want bananas that are almost spotty or brown for maximum sweetness and moisture. It’s the key to getting that soft, delicious texture in the cake.
Can I Make Nigella’s Banana And Coconut Cake In Advance?
Absolutely! In fact, this cake actually gets better after a day or two. Just wrap it up tightly and store it in an airtight container to keep it fresh. You can even freeze it if you want to plan ahead!
