This Banana Coconut Quinoa Cake is a wonderfully moist, naturally sweetened dessert that balances wholesome ingredients with comforting flavor. Ripe bananas bring natural sweetness and softness, while shredded coconut adds texture and a subtle tropical note. Cooked quinoa gives the cake structure and a gentle nuttiness, making it both satisfying and nourishing without sacrificing taste.
Perfect for breakfast, snack time, or a lighter dessert, this cake is simple to prepare and bakes into a tender crumb that stays moist for days. It’s an excellent way to use up ripe bananas and leftover quinoa, turning everyday ingredients into something special and nourishing.
Ingredients (Serves 8)
- 1 cup cooked quinoa
- 2 ripe bananas, mashed
- 1 cup shredded coconut
- 3 large eggs
- ½ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
