Kosrae Banana Cake (Keik en Us)
The Quirky Foodster Team
Ingredients
- Ripe bananas, mashed — 4
- Grated coconut — 1 cup (80 g / 3 oz)
- Sugar — 1 cup (200 g / 7 oz)
- Eggs — 2
- Plain flour — 1.5 cups (180 g / 6.5 oz)
- Baking powder — 1 tsp
- Melted butter — 1/4 cup (60 g / 2 oz)
Method
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- Beat the eggs and sugar together until pale.
- Stir in the mashed banana, grated coconut and melted butter.
- Fold in the flour and baking powder until just combined.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 35–40 minutes until golden and a skewer comes out clean.
- Cool for 15 minutes before slicing.
Introduction: A dense, moist cake made from mashed ripe bananas and coconut, a favourite sweet treat on Kosrae.
Cultural Background: With Kosrae’s abundant banana harvest, baking the ripe fruit into a simple cake is a well-loved way to use surplus fruit, often made for church gatherings and family celebrations.
Tips: Use very ripe bananas for the best natural sweetness and moisture. Don’t overmix once the flour is added, to keep the cake tender.
Variations: Add chopped nuts for extra texture. Drizzle with a little honey before serving.
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm individual slices in the microwave for 15–20 seconds, or serve at room temperature.
Nutrition: Per serving (approx.): 290 kcal, 5 g protein, 11 g fat, 44 g carbohydrate.
FAQs:
Q: Can I use frozen bananas?
A: Yes, thaw and drain any excess liquid before mashing.
Q: Is this cake very sweet?
A: It has a moderate sweetness, balanced by the natural banana flavour.
- Ripe bananas, mashed — 4
- Grated coconut — 1 cup (80 g / 3 oz)
- Sugar — 1 cup (200 g / 7 oz)
- Eggs — 2
- Plain flour — 1.5 cups (180 g / 6.5 oz)
- Baking powder — 1 tsp
- Melted butter — 1/4 cup (60 g / 2 oz)
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