There’s something quietly satisfying about the way Banana Cake Khmer fills a kitchen with its sweet, coconut-infused aroma. I remember the first time I baked it—half distracted by a phone call and a curious cat weaving between my legs, I wasn’t sure if I’d get the texture right. But those ripe bananas, mashed just enough, teamed with the creamy coconut milk, came together into a cake that was moist and tender beyond expectation. The subtle chew of shredded coconut inside created little pockets of surprise in every bite. It’s the kind of cake you slice thick, maybe with a cup of tea, watching the afternoon light soften through the window.
– The moistness of the cake comes from ripe bananas and coconut milk, giving it a delicate balance of sweetness and natural richness.
– Unlike typical banana breads, the mix of all-purpose and rice flours adds a lighter, slightly tender crumb that feels special but not fussy.
– It’s simple—and that’s kind of the point. This isn’t about elaborate decoration but honest, comforting flavors.
– Baking time requires patience; rushing it can leave the center a bit too dense, so give it the full 40 to 45 minutes to achieve that perfect texture.
– While it’s best enjoyed fresh, it stores well for a couple of days, and freezing is totally doable if you plan ahead.
If you’re ever hesitant about trying a new take on banana cake, this one’s forgiving. The ingredients are straightforward, and the process is relaxed. It’s a small adventure in the kitchen that doesn’t demand perfection but rewards with warmth.
PrintBanana Cake Khmer
A traditional Cambodian banana cake that is moist, sweet, and fragrant with coconut milk and ripe bananas. Perfect for a comforting dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
3 ripe bananas, mashed
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup rice flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut milk
1/4 cup shredded unsweetened coconut
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large mixing bowl, combine the mashed bananas, granulated sugar, and vegetable oil. Mix well until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, rice flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the banana mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the shredded unsweetened coconut gently.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Kitchen Notes: You don’t need any fancy equipment here—just a reliable oven and a good mixing bowl. I usually serve this cake with a simple cup of black coffee or jasmine tea to balance its sweetness. Sometimes, I sprinkle a bit of toasted coconut on top before serving for an extra layer of texture—though I haven’t tried it every time, so it might just be my little indulgence. If you want to play around, swapping the rice flour for a bit of almond flour could add a nutty complexity, but I’m still testing that version. Also, a dash of cinnamon or cardamom in the batter might be nice, but I keep it traditional most days.
FAQ
Q: Can I use frozen bananas? A: Absolutely. Just thaw and drain any excess liquid before mashing to keep the cake from getting too wet.
Q: Is the shredded coconut essential? A: It adds texture and a subtle flavor, but if you’re not a fan, you can leave it out or substitute with chopped nuts.
Q: How do I know when it’s done? A: A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Q: Can I make this gluten-free? A: The recipe already uses rice flour, but for fully gluten-free, ensure your all-purpose flour is a gluten-free blend.
Q: What’s the best way to store leftovers? A: Airtight at room temperature for a couple of days, or freeze wrapped tightly if you want it longer.
If you find yourself craving something sweet and a bit different, this Banana Cake Khmer offers a quiet happiness that’s perfect for those in-between moments. Give it a try and enjoy that little slice of warmth.