With 23 different banana species growing across its 115 islands, Seychelles has turned this humble fruit into a culinary centerpiece. Its national dish, Gateau Banane, is a moist banana coconut cake that captures the archipelago’s tropical spirit in a single slice.
Seychelles is home to 23 different banana species, and its national dish, Gateau Banane, showcases the island’s love affair with the fruit.
Banana coconut cake is the dessert that best captures Seychelles’ tropical soul. The traditional Gateau Banane is a straightforward, everyday cake, while modern variations add citrus and spice for depth. Both are easy to make at home with supermarket ingredients — you don’t need to be in the Indian Ocean to taste the islands.
Baking beginners
Tropical food lovers
Seychelles enthusiasts
| Recipe | Key Ingredients | Bake Time | Difficulty |
|---|---|---|---|
| Traditional Gateau Banane | Bananas, flour, sugar, butter, eggs, desiccated coconut, vanilla | 30–40 min at 180°C | Easy |
| Modern Banana Coconut Cake | Bananas, limes, flour, grated coconut, muscovado sugar, eggs, oil, butter | 55 min at 150°C | Moderate |
Below you’ll find both versions — the traditional Gateau Banane that Seychellois families have baked for generations, and a modern twist that brightens the classic with lime and muscovado sugar. Each recipe includes step-by-step instructions so you can decide which one fits your kitchen.
Traditional Gateau Banane: Seychelles’ National Dish
Gateau Banane is the dessert that defines Seychellois home baking. It relies on ripe bananas, desiccated coconut, and vanilla — ingredients that grow on the islands and are now easy to find anywhere. The cake is moist, not too sweet, and comes together in under an hour.
Preheat the oven to 180°C. In a bowl, mash two ripe bananas thoroughly — the riper the better, as they provide natural sweetness. Grease a cake tin with butter or line it with baking parchment for clean release. See the full Gateau Banane recipe for precise quantities.
Cream 50 g of room-temperature butter with 100 g of sugar until light and fluffy. The butter needs to be soft for a smooth texture — take it out of the fridge 30 minutes before baking.
Beat two eggs into the butter-sugar mixture, then stir in the mashed bananas and a teaspoon of vanilla extract. In a separate bowl, mix 100 g plain flour, 1 tsp baking powder, and 50 g desiccated coconut. Fold the dry ingredients into the wet mixture — stop as soon as the flour disappears to keep the crumb tender.
Pour the batter into the prepared tin and bake for 30–40 minutes until the top is golden brown and a skewer comes out clean. Let the cake cool in the pan for a few minutes before turning it out onto a wire rack — this prevents it from breaking.
For the traditional Gateau Banane, use bananas with plenty of brown spots — they mash easily and give the cake its characteristic sweetness without extra sugar. If you’re short on time, a hand mixer works fine for creaming.
Modern Banana Coconut Cake: A Citrus-Twist Variation
This version from Beard and Bonnet takes the banana-coconut base and adds lime zest and muscovado sugar for a brighter, more complex flavour. The lower baking temperature (150°C) produces an exceptionally moist crumb, and the decorative banana slices on top make it look special enough for a gathering.
Preheat the oven to 150°C. In a large bowl, whisk 2 eggs, 120 g granulated sugar, 30 g muscovado sugar, and the zest of 2 limes until pale and frothy — this takes about 2 minutes. Check the original Banana Coconut Cake recipe for exact measures.
Puree three ripe bananas (the darker the better) and fold them into the egg-sugar mixture. Add 40 g neutral oil and 80 g melted butter, stirring until you have a glossy emulsion.
In a separate bowl, mix 130 g plain flour, 70 g grated coconut, and 5 g baking powder. Gently fold the dry ingredients into the wet mixture with a spatula — use light circular motions to keep the batter airy.
Grease and flour a cake tin, then pour in the batter. Sprinkle extra grated coconut on top. Slice the remaining banana, dip the slices in lime juice to prevent browning, and arrange them decoratively over the batter. Bake for approximately 55 minutes — a skewer inserted in the centre should come out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Toast the grated coconut in a dry pan over medium heat for 2–3 minutes before adding it to the batter — this intensifies the nutty aroma and gives the cake an even deeper tropical flavour.
This cake keeps well. Wrap it tightly in plastic wrap and refrigerate for up to 4 days, or freeze individual slices for 2–3 months. To reheat, microwave a slice for 15–20 seconds or warm it in a 150°C oven for 5–7 minutes.
Adapting Banana Coconut Cake to Your Diet
Both recipes are easy to adjust for dietary needs. The table below shows the most common swaps, all drawn from Seychellois home kitchens and modern baking experiments.
| Dietary Need | Ingredient Swap | Effect |
|---|---|---|
| Gluten-free | Replace wheat flour with rice flour or a gluten-free flour blend | Slightly denser crumb; works well with the moisture from bananas |
| Lactose-free | Use coconut oil instead of butter | Adds extra coconut flavour; keeps the cake moist |
| Vegan | Substitute eggs with apple purée (¼ cup per egg) or flaxseed egg; use coconut oil or plant-based margarine instead of butter | Apple purée makes the cake even moister; flaxseed adds a subtle nuttiness |
| Lower sugar | Replace granulated sugar with honey or agave syrup | Texture may become slightly denser; reduce liquid slightly if using syrup |
For extra texture, fold in chocolate chunks, chopped almonds, or walnuts. If you’re allergic to coconut, swap the desiccated coconut for oats or finely chopped almonds — the cake will still hold together and taste great.
If you’d like to taste authentic Seychellois banana desserts on the islands themselves, a guided food tour can introduce you to variations you won’t find in recipes. Heads up: some links here are affiliate links — costs you nothing extra. As an Amazon Associate, we earn from qualifying purchases. Consider booking a Seychelles food tour to sample Gateau Banane, Banane Flambé, and other local specialties straight from the source.
Your Banana Coconut Cake Questions, Answered
How ripe should the bananas be?
Use bananas with dark brown spots or fully black skins. Overripe bananas are softer, sweeter, and mash more easily — they’re the key to a moist cake without extra sugar.
Can I make this cake without coconut?
Yes. Swap the desiccoconut for oats or finely chopped almonds. The texture will be different — less chewy, more nutty — but the banana base remains the star.
Can I freeze banana coconut cake?
Absolutely. Slice the cooled cake, wrap each slice individually in plastic wrap, and store in a freezer-safe bag for 2–3 months. Thaw at room temperature or reheat gently.
What’s the difference between Gateau Banane and the modern version?
Gateau Banane uses desiccated coconut and vanilla for a straightforward tropical flavour. The modern version adds lime zest and muscovado sugar for brightness and depth, and bakes at a lower temperature for an extra-tender crumb.
Bringing Seychelles Home
Bananas have anchored Seychellois kitchens for generations — from savoury stews to celebratory puddings. With these two recipes, you can carry that tradition into your own home, whether you’re after the simple comfort of Gateau Banane or the bright complexity of the lime-and-coconut variation. If you’re curious about other Seychellois desserts, our guide to Banane Flambé is a perfect next step.
References
National Dish Recipes. “National Dish of Seychelles: Gateau Banane Recipe.” National Dish Recipes, 2023. ↗
Beard and Bonnet. “Banana Coconut Cake Recipe.” Beard and Bonnet, 2024. ↗
Cake Re. “Most Popular Cakes in Seychelles.” Cake Re, 2024. ↗
For more Seychellois flavours, explore our posts on morning food rituals in Seychelles, Creole cooking classes, and the rare fruits that grow across the islands.
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