What do you do with a bunch of overripe bananas? You can freeze them to save for green smoothies ...Or you could make banana bread...
Last weekend, I co-hosted a Thrive 'N Shine dinner party with Jon McMahon of the iThrive docu-series. This night was all about honoring the newly plant-based #IronMind star Brian Rose, and his challenger, John Joseph, who is the vegan rock star, and author of Meat Is For Pussies (a real eye-opener for men about the power of plants).
These men are each doing incredible work in the world, which I'd love to tell you more about in a future post. It was an absolute joy to cook for them and then connect over the delicious meal.
As I was making lots of Carribean food the last couple weeks to prepare for this plant-powered night, I realized we needed a dessert to serve with this tropical feast! After such a grueling 70.3 mile swim, bike, and run, of course, the triathletes would be ready for something incredibly rich and decadent.
Honestly, I think the world needs more plant-based dessert recipes that don't still have processed flour, sugar, oil, and salt. So although I don't do much baking for myself, I was more than happy to experiment with this recipe.
This was the inspiration for my coconut-laden banana cake, and what a success it was!
Everyone loved it, quickly taking seconds and even thirds if they get their hands on it!
I hope you enjoy this 100% plant-based Coconut Banana Cake as much we did!
Cheers to consciously indulging!
By Chef Katie Mae
Makes 8-12 servings | Ready in 1 hour | Stores 1 week in the fridge
FOR THE CAKE
FOR THE FROSTING
This recipe can also be made into bars instead of cake. There's enough batter to fill a 9x13 inch pan. The pieces will be a little shorter but that just means your frosting to cake ratio will be a little greater, and I don't think anyone will complain about that!