• Banana Cake With Coconut Cream Icing



    • 450 grams ripe banana (about 4 medium bananas)
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 4 eggs
    • 60 grams honey
    • 70 grams coconut oil
    • 1 teaspoon baking powder
    • 1 teaspoon bi carb soda
    • 1 and 3/4 cups almond meal
    • 25 grams chia seeds


    • 400 ml can of 95% extract coconut cream, stored in refrigerator overnight
    • 4 dates, pitted (medjool are best)
    • 1 teaspoon vanilla extract
    • shredded coconut for garnish


    1. Preheat oven to 180 degrees Celsius
    2. Combine banana, honey, coconut oil, cinnamon, eggs, bi carb soda and baking powder in a blender or food processor on a slow speed
    3. Add almond meal and chia seeds. Combine well
    4. Lightly grease a round cake tin with coconut butter
    5. Pour batter into tin and bake for about 30 minutes. After this time cover with foil so it doesn’t become too brown and cook for another 40-45 minutes or until a skewer comes out dry
    6. Remove from oven and allow to cool before icing

    To make the icing

    1. Soak dates in a small bowl of water for 20 minutes, drain and squeeze out excess moisture
    2. Place in food processor or blender until dates are shredded and in lots of small pieces
    3. Remove coconut cream from fridge and scoop out the cream solids
    4. Add solids to the dates along with vanilla essence and mix on a high speed until well combined
    5. Cut cooled cake in half (optional) and spread a small portion of filling onto it and coat the top and sides of cake with the remainder
    6. Garnish with shredded coconut
    7. Store in refrigerator