No more turkey.

Sorry for being M.I.A.

My only excuse is Thanksgiving.

Period. End.

I cooked and baked my little bitty heart out.

Oh, and I’m still feasting on leftover turkey, stuffing, cranberry sauce, and sweet potato casserole.

It’s a shame that Thanksgiving isn’t year round’.

But then it wouldn’t be any fun not to be able to look forward to gaining 10 pounds at one meal.

I definitely wore my stretchy leggings on turkey day and ate to my heart’s content.

The dessert table was insane.

I stil want dessert.

Let’s lighten it up.

We are gonna put full-fat coconut milk in our banana bread.


Because we all need a little fat in our diet.


Oh the heavens.


If there is one thing that I can’t live without it’s coconut.


Toasted coconut is just the icing on the cake.


The coconut milk in this banana bread adds a creamy, melt in your mouth, pound cake like texture.


To make things even fancier we jazz this sucker up with a coconut yogurt maple glaze.


We are just gonna call this like it is…


a coconut milk banana pound cake.


Because I’m pretty positive this is what a pound cake is supposed to be.




up and dripped out.


Coconut Milk Banana Pound Cake
Recipe type: Cake, Bread, Snack, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Thick, creamy coconut milk gives this banana cake a dense, yet buttery like texture. Top with a coconut milk maple glaze. Gluten-free, paleo, refined sugar-free, nut-free.
  • For the cake:
  • 3 ripe bananas, mashed
  • 1 c. full-fat coconut milk
  • 2 large egg whites
  • ¾ c. granulated stevia
  • ¼ c. + 3 T. coconut flour
  • 2 T. honey
  • ¼ t. ground cinnamon
  • pinch of salt
  • For the glaze:
  • 6 oz. coconut milk yogurt
  • 1 T. pure maple syrup
  • 2 t. full-fat coconut milk
  • Optional Topping:
  • ½ c. of unsweetened, flaked coconut, toasted in oven at 350 degrees F for 5 minutes.
  1. For the cake, preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray.
  2. In a large mixing bowl, combine all of the ingredients until thoroughly combined.
  3. Pour the batter into the prepared pan.
  4. Bake for 1 hour or until lightly golden and a toothpick inserted into the center of the cake comes out clean. Let cool completely before removing and glazing.
  5. For the glaze, in a small mixing bowl, whisk all of the ingredients together until smooth.
  6. Drizzle the glaze over the cooled cake.
  7. Top with optional toasted coconut.
  8. Slice and serve.
Nutrition Information
Serving size: 8 Calories: 142 Fat: 4.9g Saturated fat: 4.4g Carbohydrates: 22g Sugar: 12g Sodium: 61mg Fiber: 4.7g Protein: 4.2g


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