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Banana cake with peach and coconut

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Make the most of peach season by adding the juicy stone fruit to this moreish banana and coconut cake.

  • Serves12
  • Cook time30 minutes
  • Prep time15 minutes, + cooling time
Banana cake with peach and coconut

Ingredients

  • 3 peaches
  • 1 cup (150g) self-raising flour
  • 1 cup (150g) plain flour
  • 1/2 cup (40g) desiccated coconut
  • 1 cup (220g) brown sugar
  • 2 tsp ground cinnamon
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 3 large ripe bananas, mashed
  • 1/2 cup (125ml) buttermilk
  • 1/2 cup (125ml) vegetable oil

Lemon drizzle

  • 1/2 cup (80g) icing sugar mixture
  • 3 tsp lemon juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease a 20cm x 30cm (base measurement)lamington pan and line the base and sides with baking paper, allowing sides to overhang. Finely chop 1 peach. Cut the remaining peaches into wedges.

  2. Step 2

    Place the combined flour, coconut, sugar and cinnamon in a large bowl and stir to combine. Add the chopped peach and toss gently to combine.

  3. Step 3

    Whisk the egg, banana, buttermilk and oil in a jug or bowl. Add to flour mixture and stir to combine. Pour into the prepared pan. Arrange the peach wedges over the surface of the cake. 

  4. Step 4

    Bake for 30 mins or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool. 

  5. Step 5

    To make the lemon drizzle, place the icing sugar and lemon juice in a small bowl and stir until a runny paste forms. 

  6. Step 6

    Spoon lemon drizzle over the cake and cut into pieces to serve. 

Recipe tip

COOK. STORE. SAVE.
Check the fridge before heading to your local Coles. If you have 1/2 cup (140g) plain yoghurt, you can use that instead of buttermilk in this recipe. 

Banana cake with peach and coconut

Banana cake with peach and coconut
  • Serves12
  • Cook time30 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 3 peaches
  • 1 cup (150g) self-raising flour
  • 1 cup (150g) plain flour
  • 1/2 cup (40g) desiccated coconut
  • 1 cup (220g) brown sugar
  • 2 tsp ground cinnamon
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 3 large ripe bananas, mashed
  • 1/2 cup (125ml) buttermilk
  • 1/2 cup (125ml) vegetable oil

Lemon drizzle

  • 1/2 cup (80g) icing sugar mixture
  • 3 tsp lemon juice
    Description

    Make the most of peach season by adding the juicy stone fruit to this moreish banana and coconut cake.

    Method
    1. Step 1

      Preheat oven to 180°C. Grease a 20cm x 30cm (base measurement)lamington pan and line the base and sides with baking paper, allowing sides to overhang. Finely chop 1 peach. Cut the remaining peaches into wedges.

    2. Step 2

      Place the combined flour, coconut, sugar and cinnamon in a large bowl and stir to combine. Add the chopped peach and toss gently to combine.

    3. Step 3

      Whisk the egg, banana, buttermilk and oil in a jug or bowl. Add to flour mixture and stir to combine. Pour into the prepared pan. Arrange the peach wedges over the surface of the cake. 

    4. Step 4

      Bake for 30 mins or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool. 

    5. Step 5

      To make the lemon drizzle, place the icing sugar and lemon juice in a small bowl and stir until a runny paste forms. 

    6. Step 6

      Spoon lemon drizzle over the cake and cut into pieces to serve.