A moist, dense cake made with ripe Marshallese bananas and freshly grated coconut, baked until golden with a caramelized coconut top.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Preheat oven to 175°C (350°F). Grease a baking pan with coconut oil.
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2
Mash bananas in a large bowl until smooth.
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3
Mix in eggs, coconut oil, coconut milk, sugar, and vanilla.
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4
Fold in flour, baking powder, and salt until just combined.
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5
Stir in half the grated coconut. Pour batter into the prepared pan.
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6
Top with remaining grated coconut and bake 35-40 minutes until golden and a skewer comes out clean.
Did You Know?
Over 20 varieties of banana grow in the Marshall Islands, many with unique flavors not found in commercial Western varieties.
Chef's Notes
Equipment Tips
- mixing bowl
- baking pan
- oven or earth oven
Garnishing
toasted coconut, banana slices
Accompaniments
The Story Behind Binana Keik
Baking was introduced to the Marshall Islands by missionaries and colonial administrators, but Marshallese cooks quickly made it their own by incorporating local bananas and coconut. This cake has become a beloved fixture at church gatherings and birthday celebrations.
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