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Banana Cake with Coconut Sorbet

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A soft and moist banana cake paired with a cool, creamy coconut sorbet for a refreshing tropical dessert. This combination balances warm, comforting flavors with a light and chilled finish.

Ingredients

  • Ripe bananas, mashed
  • All-purpose flour
  • Sugar
  • Butter, softened
  • Eggs
  • Milk
  • Vanilla extract
  • Baking powder
  • Baking soda
  • Salt
  • Coconut milk
  • Sugar (for sorbet)
  • Lime juice (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, mash the bananas until smooth.
  3. Cream butter and sugar together until light and fluffy.
  4. Add eggs one at a time, then mix in mashed bananas, milk, and vanilla extract.
  5. In another bowl, combine flour, baking powder, baking soda, and salt.
  6. Gradually add dry ingredients to the wet mixture, mixing until smooth.
  7. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
  8. Let the cake cool completely.
  9. For the sorbet, mix coconut milk, sugar, and lime juice until dissolved, then churn in an ice cream maker or freeze and stir occasionally until smooth.
  10. Serve slices of banana cake with scoops of coconut sorbet.

Notes

  • Add toasted coconut flakes for extra texture.
  • Include chopped nuts like walnuts or pecans for added crunch.
  • Mix in chocolate chips for a richer variation.
  • Enhance flavor with cinnamon or nutmeg.
  • Use plant-based butter and milk for a dairy-free cake option.
  • Store cake at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Keep sorbet frozen and allow it to soften slightly before serving.

Nutrition

Find it online: https://thefamilycooking.com/banana-cake-with-coconut-sorbet/