These banana bread lamingtons are a delicious spin-off of the traditional vanilla squares rolled in chocolate and coconut. Real lamingtons are delicious, but being a big fan of banana bread, I would say this banana/choco/coconut combo tastes even better!
For the banana bread recipe, I used the original Starbucks recipe they use to make their banana bread that retails for $5 a slice! I made a few slight alterations, baked it in a rectangular cake sheet, cut into squares, dipped in chocolate, and finally rolled the banana bread suqares in coconut. Voila! An easy dessert to make that looks impressive, and tastes absolutely delicious!
Lamingtons are a traditional Australian dessert named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901. Historians say that Lord Lamington actually did not like lamingtons and reffered to them as “those bloody poofy wooly biscuits”. Maybe he would have liked our version better!
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Banana Bread Lamingtons – Easy Holiday Dessert
Banana bread lamingtons rolled in chocolate and coconut!
Ingredients:
- 2 cups white flour
- 1/2 cup of granulated sugar
- 1 tsp baking soda
- 1 pinch of salt
- ½ cup vegetable oil
- 2 tbsp buttermilk
- ½ tsp vanilla extract
- 1 egg
- 3 ripe medium sized bananas
- 150 g dark chocolate
- 150 g unsalted butter
- 100 g sugar
- 2/3 cup milk
- 200 g shredded, unsweetened coconut
- 1. Preheat oven to 325F. Grease a rectangular sheet cake pan and dust with flour.
- 2. Combine dry ingredients: flour, sugar, baking soda, and salt. In a separate bowl, combine vegetable oil, buttermilk, vanilla extract, 1 egg and bananas. Make sure to mash the bananas well and not leave any chunks.
- 3. Pour batter into cake pan and bake for about 45 minutes depending on the size of your pan and the thickness of the batter. Keep checking with a toothpick until it comes out clean.
- 4. Remove from oven and allow to cool in pan for 10 minutes. Transfer to a wire rack and cool for another 20 minutes. Again, transfer cake onto a cutting board and cut into approx. 2 inch x 2 inch sized squares. Place on a baking sheet and into the freezer overnight.
- Using a double boiler, melt chocolate and butter. Add sugar, mix until smooth and then add milk, stirring constantly.
- Dip each banana bread cake square into chocolate; making sure each side is well coated. Then cover in coconut, allow to chill/rest in fridge for about an hour before serving.
