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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 is a moist, one-bowl cake sweetened only by ripe bananas, with no refined sugar added. Shredded coconut adds texture and a tropical note, and it bakes in about 25 minutes. You need only 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, mix the egg, yogurt, sour cream, applesauce, oil, and mashed banana in a bowl. 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 over the bananas. Sprinkle with the remaining 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 mash it: the riper the banana, the sweeter it is.
  2. Make applesauce yourself or use store-bought unsweetened applesauce.
  3. Store the cake in an airtight container in the fridge for up to 3 days, or freeze for up to one month.

Nutrition

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