Banana Coconut Cake with Pistachio Ice Cream & Chocolate Recipe

Last Updated on 6 months ago by Neha Deshmukh

Banana Coconut Cake With Pistachio Ice Cream & Chocolate Recipe

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a project, but so worth it. I first made this for a friend’s birthday, and it was a total hit. It’s a beautiful, decadent cake that’s perfect for celebrations, or honestly, just a really special treat. Get ready for layers of banana-coconut goodness, creamy pistachio ice cream, and a rich chocolate glaze. Let’s dive in!

Why You’ll Love This Recipe

This Banana Coconut Cake isn’t your average dessert. It’s a delightful combination of textures and flavors – the soft, moist cake, the cool, nutty ice cream, and the smooth, slightly bitter chocolate. It’s a showstopper, but surprisingly approachable. Plus, the use of browned butter adds a depth of flavor that takes it to another level. It’s a little bit fancy, a little bit fun, and a whole lot delicious!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 6 tablespoons unsalted butter (85g)
• 1.5 cups cake flour (180g)
• 0.75 teaspoon baking powder (3.75g)
• 0.33 teaspoon salt (1.65g)
• 0.25 cup light brown sugar (50g)
• 2 bananas, mashed
• 2 eggs
• 0.5 teaspoon vanilla extract (2.5ml)
• 0.2 cup milk (48ml)
• 0.33 cup freshly grated coconut (32g)
• 4.5 oz dark chocolate (128g)
• 0.5 cup heavy cream (120ml)
• 0.75 tablespoon agave nectar (11ml)
• 1 teaspoon vanilla extract (5ml)
• 2 tablespoons agave nectar (30ml)
• 1 pint pistachio ice cream (approx. 473ml)

Ingredient Notes

Let’s talk about a few key ingredients to make sure everything comes together perfectly:

• Browned Butter: Don’t skip browning the butter! It adds a nutty, caramel-like flavor that’s incredible. Keep a close eye on it, though – it can go from golden brown to burnt quickly.
• Cake Flour: Cake flour has a lower protein content than all-purpose flour, resulting in a more tender cake. If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch.
• Coconut: Freshly grated coconut is best for that lovely texture and flavor. But if you’re short on time, unsweetened shredded coconut works too.
• Pistachio Ice Cream: The pistachio ice cream adds a beautiful color and a subtle nutty flavor that complements the banana and coconut. I love using a good quality, creamy pistachio ice cream for the best results.
• Agave Nectar: I prefer agave nectar for its mild sweetness and how it complements the other flavors. You can substitute with honey or maple syrup if you prefer, but the flavor will be slightly different.
• Bananas: Speaking of bananas, did you know there are so many varieties? In India, you’ll find everything from the small, sweet elaichi bananas to the larger, starchier ones. For this recipe, you want bananas that are ripe but still firm – not overly mushy.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 325°F (160°C). Grease and flour a 9×9-inch square pan. This prevents the cake from sticking.
2. In a saucepan, brown the butter until it has a nutty aroma and golden-brown specks. Let it cool completely, then chill until congealed. This is important for the texture of the cake.
3. In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
4. In a separate bowl, beat the browned butter and brown sugar until light and fluffy. Add the eggs one at a time, then mix in the milk, vanilla extract, and coconut.
5. Gently fold in the flour mixture and mashed bananas until just combined. Don’t overmix!
6. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. While the cake cools, line a loaf pan with plastic wrap. Spread the pistachio ice cream into the lined pan and freeze overnight. This will create a solid ice cream block.
9. Once the cake is completely cool, split it horizontally into two layers.
10. Place one cake layer on a serving plate or board. Top with the frozen pistachio ice cream block, then place the second cake layer on top. Freeze overnight to allow the layers to set.
11. In a heatproof bowl, heat the heavy cream and agave nectar until boiling. Pour over the chopped dark chocolate, and stir until smooth. Stir in the vanilla extract.
12. Trim the edges of the frozen cake to create clean lines. Cut the cake into 15 squares.
13. Dip each square into the chocolate glaze, ensuring it’s fully coated.
14. Place the glazed squares on a parchment-lined baking sheet and freeze for at least 1 hour before serving.

Expert Tips

• Chill Time is Key: Don’t rush the chilling process! It’s essential for the ice cream to firm up and the cake layers to hold their shape.
• Gentle Folding: When folding in the flour, be gentle. Overmixing will develop the gluten and result in a tough cake.
• Chocolate Tempering (Optional): For a super glossy glaze, you can temper the chocolate. But honestly, it’s not essential for this recipe.

Variations

• Vegan Adaptation: Use plant-based butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and vegan pistachio ice cream.
• Gluten-Free Adaptation: Use a gluten-free cake flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level: N/A – This recipe is all about sweet, delicate flavors.
• Festival Adaptations: This cake would be stunning for Diwali, birthdays, or any special occasion! You could decorate it with edible flowers or silver leaf for an extra festive touch. My grandmother always added a pinch of cardamom to her cakes for celebrations.

Serving Suggestions

Serve the cake slightly softened, but still chilled. A dollop of whipped cream or a sprinkle of chopped pistachios would be a lovely addition. It pairs beautifully with a cup of chai or a glass of cold milk.

Storage Instructions

Store leftover cake in the freezer for up to a month. Wrap it tightly in plastic wrap to prevent freezer burn.

FAQs

1. Can I use ripe, but not overly ripe, bananas in this recipe?

Yes, absolutely! You want bananas that are ripe enough to be sweet and flavorful, but still firm enough to hold their shape.

2. What is the best way to brown the butter without burning it?

Keep a close eye on it and stir frequently. The butter will foam and then turn golden brown. As soon as you smell a nutty aroma, remove it from the heat.

3. Can I make the cake and ice cream layers ahead of time?

Yes! You can bake the cake a day or two in advance and freeze the ice cream block overnight. This will make the assembly process much easier.

4. What type of dark chocolate works best for the glaze?

I recommend using a dark chocolate with at least 70% cacao content. This will give you a rich, intense flavor.

5. Is it possible to substitute the pistachio ice cream with another flavor?

Of course! Vanilla, almond, or even cardamom ice cream would be delicious alternatives. Just make sure it’s a flavor that complements the banana and coconut.