Prepare a big bowl and mix all the dry ingredients.
Preheat the oven to 180°C (350°F).
Mash the ripe bananas with a fork or blend using a blender. Have one cup of ripe banana.
In a separate big bowl for baking, prepare wet ingredients. Make sure the butter is melted and mix in with the coconut cream. Add the rest of the wet ingredients, including the mashed bananas, and mix well.
Slowly add the wet ingredients to the dry ingredients. Mix while you are adding the wet ingredients, so they are all well incorporated. Do not worry about overmixing.
Once all the ingredients are thoroughly mixed, pour the mixture into ovenware or a cake tin. I used a 23-cm (9-inch) cake pan, which I greased with butter beforehand. Make sure you are using a cake pan with no hole as the batter is liquid.
Bring the cake pan into the oven. Bake for 40 minutes.
After an hour of baking, take it out of the oven. Cool it completely before taking it out of the pan. The cake will shrink and harden as it cools down.
Take the cake out of the pan and place it on a plate.
Serve it with Anko or whipped cream. Enjoy!
