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Sugar-Free Banana Coconut Cake

Sliced sugar-free banana coconut cake on a grey dessert plate.
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5 from 11 reviews

This sugar-free banana coconut cake gets its natural sweetness from ripe bananas, and the added coconut makes it even sweeter. You only need 40 minutes of hands-on time.

Ingredients

Scale
  • 1 egg
  • 5 1/2 tablespoons (100 g) Greek yogurt
  • 4 teaspoons (20 g) sour cream
  • 3.5 oz. (100 g) unsweetened applesauce
  • 2 1/2 teaspoons (12 g) sunflower oil
  • 1 banana, mashed
  • 1 banana, sliced
  • 1/2 cup + 1 tablespoon (70 g) all-purpose flour
  • 2 1/2 tablespoons (25 g) potato starch
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 1 oz. (30 g) shredded coconut

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Instructions

  1. Preheat the oven to 338°F (170°C).
  2. To make the cake batter, place the egg, yogurt, sour cream, applesauce, oil, and mashed banana in a bowl and mix. Combine the sifted dry ingredients (flour, baking powder, and starch). Add salt and half of the shredded coconut.
  3. Butter and flour a 9-inch/23 cm pie pan. Pour three-fourths of the preparation into the mold and arrange banana slices on top. Pour the rest of the batter on top of the bananas. Sprinkle with the rest of the shredded coconut and bake for 20 to 25 minutes. Remove the cake from the oven and serve immediately.

Notes

  1. Use a ripe banana to make it mashed: the riper the banana, the sweeter it is.
  2. Make applesauce yourself or use store-bought unsweetened applesauce.
  3. Store the cake in the fridge in an airtight container for up to 3 days or freeze for up to one month.

Nutrition

Find it online: https://www.bakinglikeachef.com/banana-cake-philippe-conticini/