- 450 g ripe banana (around 4x medium bananas)
- 1 teaspoon of vanilla
- 1 teaspoon cinnamon
- 4 free range / organic eggs
- 60 g (2 tablespoons) of good quality honey, maple syrup or agave
- 70 g (1/4 cup) macadamia nut oil or coconut oil
- 1 teaspoon baking powder
- 1 teaspoon bi carb soda
- 300 g ( 1 3/4 cups) almond meal
- 25 g (2 tablespoons) chia seeds
- 2 heaped teaspoons mesquite (optional)
- 1 400ml can coconut cream, cooled in fridge overnight- ensure the contents are >95% coconut extract. Some coconut creams, sit around 65-80% coconut extract & these will not work as well.
- 4 medjool dates, pitted.
- 1 teaspoon vanilla
- Optional: to garnish: 1/4 cup coconut flakes.
- Preheat your oven to 180 C.
- Combine banana, honey, oil, cinnamon, vanilla, eggs, bicarb and baking powder. You can do this by hand in a large bowl. I throw it all into my Thermomix.
- Add the almond meal, mesquite (if using) and chia seeds and mix well.
- Lightly grease one round cake tin (I use coconut oil for this)
- Pour batter into the tin and bake for around 60-75 minutes at 170C. ( a skewer inserted into the centre should come out dry). You will need to cover with foil during baking so its doesn’t become too brown (after 20mins of cooking time).
- Remove from the oven and allow to cool before icing.
- Soak dates in a small bowl of boiling water for 20minutes, drain and squeeze out excess moisture.
- Place in thermomix or food processor and blitz until the dates are shredded into lots of pieces.
- remove your tin of coconut cream for the fridge and scoop out the coconut solids. Refridgerating your cream makes it easy to separate the solids from the liquid which will sit at the bottom.
- Add the solids to the mixture along with the vanilla and blitz on a high speed until well combined.
- If using a thermomix, add remaining coconut solids, insert the butterfly and whip for 20-30 seconds.
- If using a food processor, you can use as is, or if you would like to incorporate some air into your mixture to make it creamier, add icing mixture into a bowl and whip with a hand held mixer or kitchen aid.
- The frosting should be quite thick, so spread onto your cooled cake.
- If you would like to garnish with coconut flakes, add them to a pan and toast over a low heat until golden brown.
- Keep cake in the fridge until close to serving time.
- Store in fridge.