Recipe

Step 1:

Adjust an oven rack to the middle position and preheat the oven to 350F. Spray or grease an 8-inch by 8-inch square baking pan, then line with parchment paper. Make sure the parchment paper hangs over the sides of the pan, so that you can easily remove the cake after baking.

Step 2:

In a medium bowl, combine flour, spices, baking soda, baking powder, and salt until combined. Set aside.

Step 3:

In a stand mixer fitted with the paddle attachment (or an electric hand mixer), beat butter, coconut oil, and sugars on medium speed until light and homogeneous. Mixture will be slightly liquidy.

Step 4:

Beat in the eggs, one at a time, until incorporated. Add the vanilla extract, and banana on medium speed until incorporated. Mixture will look slightly curdled - that’s normal (it will smooth out when you add the flour).

Step 5:

Reduce speed to low, then alternate adding the dry ingredients and the skyr until just combined. Do not overmix. Batter will be thick.

Step 6:

Use a spatula to scrape batter into the baking pan and smooth out into an even layer with an offset spatula or the back of a spoon. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean (or with just a few crumbs attached).

Step 7:

Remove from the oven and let cool for 10 minutes before removing from the pan. Transfer to a wire rack and let cool completely, about 1 hour.

Step 8:

Cut into 9 equal squares and enjoy on its own, or garnish with additional toppings.

Step 9:

Optional topping: Pour skyr on top of the cake and use an offset spatula or the back of a spoon to smooth it out into an even layer. Top with banana and toasted coconut.

Step 10:

Storage instructions: The cake (without the skyr topping) will stay good for 3 to 4 days at room temperature. If you top with the skyr, make sure to keep the cake in the refrigerator; it will last 2 days in the fridge.