09/04/2026
Soft, sweet and naturally full of flavour. 🍌
This coconut banana cake is the perfect way to use up ripe bananas... light, comforting and easy to make.
With LoSalt, you can bake just as you always do with the same great taste and less sodium.
INGREDIENTS
140g unsalted butter, softened
140g dark brown soft sugar
2 large eggs
3 small ripe bananas, mashed (280g)
65g coconut flour
75g gluten free self-raising flour
½ tsp gluten free baking powder
¼ tsp LoSalt
METHOD
Preheat the oven to 180oC, gas mark 4. Grease and line a 900g loaf tin.
Using an electric hand whisk, beat together the butter and sugar until pale and fluffy.
Whisk in the eggs 1 at a time, then stir in the mashed bananas.
Fold in both flours, baking powder and LoSalt and spoon into the prepared tin.
Bake for 35-40 minutes until a skewer comes out clean.
Cool slightly before removing from the tin.