This is one of my favourite recipes. I have made it for the past two Christmases as my guilt-free, dairy-free and sugar-free dessert and I have often whizzed up mini versions in glass jars as a breakfast treat when I have the time. The recipe I adapted from a number of versions I had seen online to make my own version of this delicious banana-caramel concoction.
This recipe is oozing with healthy fats in the form of the coconut milk, nuts and seeds. These ingredients are packed full of vitamins, minerals, calcium, iron and magnesium to name but a few.
Two words of warning before beginning this recipe – Number 1: you must place a can of full-fat (this is important) coconut milk in the fridge overnight before making this recipe. Number 2: I am awful to measure when I cook/bake and I tend to go by look, feel and instinct so apologies now! Depending on how big/small a cake you wish to make you will need to decide on how much to increase the size of the ingredients you are using. This is easily done as it is a raw recipe so you can adjust as you go. What you need:
- 1 can of full-fat coconut milk refrigerated over-night
- 2 bananas
- Almond butter
- Almond milk (soy, cashew etc are fine too)
- Mixed nuts and seeds of your choice (unsalted)
- Mejool dates, or regular dates soaked in boiling water until softened
- Cinnamon (optional)
- Cacao nibs (optional)
- First blitz the oats in a food processor to a fine crumb and place in a large mixing bowl.
- Next blitz the nuts, seeds and some of the dates with some warm water and add to the oats. This should make like a dough which will be the base of the cake. It shouldn’t be wet or sticky. If it is just add more blitzed/whole oats to soak up the excess moisture.
- Press the base onto a cake tin base so that it is equally spread in your desired shape.
- Next the caramel layer: mix almond butter, dates and some almond milk in the food processor until smooth and creamy but not too runny. Now pour and spread the caramel over the entire base.
- Now slice the bananas and spread evenly on top of the caramel. I like to add cinnamon and scattered cacao nibs here too but this is optional. **Cacao nibs give a great anti-oxidant boost.They are packed full of flavonoids to promote health and lower the risk of several diseases, including cardiovascular diseases, by destroying free radical in cells and tissues. And it’s chocolate! Bonus!**
- Place the cake now into the fridge while you prepare the coconut cream topping.
- Remove the coconut milk from the fridge. Refrigerating it will have caused the cream fat/cream part of the coconut milk to have hardened and set at one end of the can. Turn the can upside down and pour the liquid coconut water into a sealed container (you can use this later for smoothies or to boil quinoa in for extra flavour – see my Coconut-Quinoa recipe) and scoop out the hardened coconut milk.
- Using an electric whisk, whisk the hardened milk until smooth and cream-like. Take the cake back out of the fridge and spread the cream on top of the banana-caramel layer before returning to the fridge.
Again I like to add a sprinkle of cinnamon or cacao nibs on top of the cream to take away from the stark-white colour and give extra crunch – but then again I am the cinnamon fiend so this may not be to everyone’s taste!
By the way this taste actually tastes better on day 2 or 3! It keeps really well in the fridge and I love having a slice the next day crumbled on top of porridge with fresh blueberries! I’ve also enjoyed the final left-overs alongside some chia pudding, cacao Coyo (coconut yoghurt) and grilled bananas for another delicious breakfast/sweet treat! (see pics below)