How to make Polynesian Banana Cake (Po'e) (cooked in traditional 'umu' (earth oven))

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and still provides moisture.

Preheat the oven to 350°F (175°C).

Grease and flour a cake pan.

Mash ripe bananas in a bowl until smooth.

Cream together butter and sugar in a separate bowl until light and fluffy.

Add eggs one at a time to the butter mixture, mixing well after each addition.

Stir in the mashed bananas and vanilla extract until combined.

In another bowl, mix flour, baking powder, salt, cinnamon, and shredded coconut.

Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, until just combined.

Fold in chopped nuts if using.

Pour the batter into the prepared cake pan.

Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Allergens