Banana Coconut Ginger Cake

This gluten-free banana coconut ginger cake recipe is easy as 1-2-3, and it comes out delicious every time! It is the most moist, flavorful, melt-in-your mouth banana cake. It's coconutty, and loaded with banana sweetness then topped with creamy coconut frosting! It's a perfect match! 

Banana Coconut Ginger Cake
Makes 2 9" rounds

Ingredients

For the cake:

• 1bag MinusG's Banana Bread Mix
• 2 tsp ground ginger
  
• 1 c. ripe bananas mashed (approx 2 bananas)
• 1¼ c. sugar or sugar substitute equivalent.
• 3 eggs or see substitute
• ⅓ c. melted butter
• 1 tsp GF vanilla extract 
• 1 tsp coconut extract
• ½ c. coconut milk

For the Frosting:

1 stick butter of choice, softened
1 8oz. cream cheese of choice
½ tsp salt
2 Tbsp coconut milk
½ tsp vanilla extract
½ tsp coconut extract
½ c. shredded coconut for topping

Directions

Make The Cake:

1. Preheat oven to 350°F. Grease 9x9-inch pan, or 2 8" rounds and line the bottom with parchment paper. This makes for an easy release.
   
2. Add ground ginger to the banana bread bag and set aside.
3. In a large bowl, mash bananas into small bite-sized pieces. Add sugar, eggs melted coconut oil and vanilla to the bananas and mix together.  
4. Empty the banana and ginger mix over banana-egg mixture.
5. Stir the center until the flour has blended into the banana mixture. Continue stirring until only the flour remains on the outer edge. With a fork, scrape the flour off the sides towards the center and stir until fully mixed together. (stirring from the center keeps the flour mixture from clumping into little flour balls and gives a smooth batter aside from the banana pieces.)
6. Pour batter into prepared pans and bake 35-45 minutes or until toothpick, inserted into the center comes out clean and cake center should spring back when lightly pressed
7. Remove from oven and cool completely on a wire rack. Use a table knife to release cakes from the sides of the pans. Turn out cakes on a piece of parchment paper.