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Posted by on Jun 26, 2013 in Dessert, International | 1 comment

Banana Coconut Sesame Cake

Banana Coconut Sesame Cake

One of the popular fruit all over the world is banana.More so in Asian, Latin American and African countries.

You have seen Yellow bananas but do you know in a southern state of Kerala in India,there are red skinned bananas?I wish i was adventurous back then and tried one.I totally ignored these red beauties for familiar yellow,much of my dismay now.

banana(Photo: Rita S.)

banana(Photo: Rita S.)

I prefer to eat bananas just as fruit ,un-speckled, then any cooked version.One of the breakfast item,growing up we had was, sliced banana mixed in warm milk and bit of sugar.I still like it that way 🙂

Problem is,bananas ripes  faster then we can eat.So I am always trying to figure out what to do with it.Hate to admit it but often times it ends up in my trash.So what do you with riping bananas?Nothing against banana bread and muffins but it doesn’t excites my taste buds..

Coconut Sesame Banana Cake

Coconut Sesame Banana Cake

So we experimented with half of dozen riping bananas couple of ways last weekend.

  • My daughter made Banana smoothie
  • We made Banana muffins. Yes,the usual.
  • We experimented with Thai banana mousse.It was good enough for me to try it again.This time ,after i  can find some banana leaves.
  • Last but not the least,we made banana coconut Sesame cake 
Coconut Sesame Banana Cake

Coconut Sesame Banana Cake

I came across the recipe for Thai  Banana Coconut Sesame Cake .What i like the most about this cake?

  • It does not have banana mixed in the batter.Banana slices are layered at the bottom.It gets golden as it bakes with butter and sugar.It does not keep very well like regular cakes.Bananas at the bottom starts getting bit soggy  after a day.So eat it quick.
  • Egg White makes this cake light and sesame seeds gives it a  texture.
  • I used Vanilla extract and switched the AP with Whole Wheat Pastry flour.You can’t tell the difference.
Coconut Sesame Banana Cake

Coconut Sesame Banana Cake

So the Verdict ?Hubby and I liked it very well.Kids loved the cake part not the bottom banana part.Its a keeper 🙂

Recipe adapted from Serious Eats.

Banana Coconut Sesame Cake


  1. 1-1/2 tablespoons cold butter, cut into tiny cubes
  2. 1/4 cup coconut sugar
  3. 2 large semi-ripe bananas, peeled and sliced into 1/4-inch-thick rounds
  4. 3 large eggs, separated
  5. 1/4 cup vegetable oil
  6. 1/3 cup granulated sugar
  7. 1/2 teaspoon salt
  8. 1 teaspoon baking powder
  9. 1/2 cup coconut milk
  10. 1/2 teaspoon vanilla extract (optional)
  11. 3/4 cup Whole Wheat Pastry Flour
  12. Powdered sugar, optional


  1. In a skillet toast sesame seeds at low heat.
  2. Grease the sides of the 9 by 9 inch baking pan.
  3. Scatter butter cubes at the bottom of the pan.Sprinkle coconut sugar all over it.
  4. Add the slices of banana at the top of the sugar and butter.
  5. Preheat oven to 350 F.
  6. In a mixing bowl, whisk together egg yolks, granulated sugar, salt, baking powder, oil, coconut milk, and vanilla extract.
  7. Add whole wheat pastry flour to the wet mix slowly.
  8. In a stand mixer,whisk egg whites until stiff peaks form.
  9. Carefully scoop out half of the egg white and gently fold it in batter until it is mixed,using rubber spatula.
  10. Add rest of the egg white and repeat the process.Making sure,not to overmix it.
  11. Pour batter into pan, right over banana slices.Make sure it is well spread.
  12. Sprinkle it with toasted sesame seeds.
  13. Bake for 30-35 mins,until the tooth pick inserted in the center comes out clean.
  14. Let it cool completely then gently flip the cake upside down.
  15. Sprinkle with powdered sugar if you like.
  16. Enjoy !

1 Comment

  1. Hmmmm…does sound palatable for a banana hater like me & looks seriously yummy :)) specially i think the sesame seeds adds a great touch..and the fact that the bananas are not really mixed up in the batter..its just its flavor that would come across..:)

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