Banoffee Cake

The idea for this cake came to me whilst I was in the middle of watching a biochemistry lecture, it is fair to say I was no longer concentrating on what my lecturer was saying…not that I ever do, but that is neither here nor there…

Banoffee pie is an English dessert pie made from bananas, cream and toffee from boiled condensed milk , either on a pastry base or one made from crumbled biscuits and butter. If you have ever had a slice of banoffee pie, you will understand what all the fuss is about. It is however full of refined sugar and fat and will leave you feeling less than vibrant, my version is just about healthy enough to eat for breakfast but also feels and tastes like a show stopping dessert worthy of the biggest of parties.

I don’t often use medjool dates in my recipes, but for this one I really recommend shelling out the extra $$$ to get yourself some soft juicy dates to make the caramel sauce super rich and creamy! I am once again amazed at how you can make such a decadent dessert out of fruits and nuts and minus the refined sugar, I mean seriously, look. at. that. cake.

Dates are one incredible fruit. So versatile and the perfect natural sweetener, plus, they taste like caramel! Win win. They are also good for quite a few other things including promoting digestive health and relieving constipation, boosting energy and they are full of a variety of vitamins and minerals!

Banoffee Cakes*

• 3 small / 2 large ripe mashed bananas
• 1/4 cup natural yoghurt
• 2 tbsp macadamia oil
• 4 free range eggs
• 1 tsp vanilla
• 2 cups almond meal
• 1/2 tsp cinnamon
• 1 tsp bicarb soda
• 1 tsp baking powder
• 1/3 cup coconut sugar
• pinch of salt

***You will have to make two of these cakes to be able to put the filling in between the two ***

Caramel Sauce

• 20 medjool dates
• 1/2 cup almond milk
• 2 tbsp almond butter
• 1 tsp vanilla
• Pinch of salt
• 1/4 – 1/2 cup coconut milk

• Greek yoghurt or Coconut yoghurt
• 1 tbsp Vanilla bean paste
• Shaved dark chocolate
• 1 banana sliced intro rounds

1. Pre heat oven to 180 degrees and line a 22cm spring form tin
2. Combined all wet ingredients in a bowl and mix well
3. Combine all dry ingredients in another bowl and mix well
4. Pour wet ingredients into dry and stir until just combined
5. Pour batter into prepared tin and bake for 40 minutes or until a skewer inserted comes out clean
6. Make caramel sauce whilst cakes are cooking
7. Place all caramel ingredients into the food processor apart from coconut milk, blend until smooth and set aside
8. Mix natural or coconut yoghurt with vanilla bean paste in a bowl, set aside
9. Once ready to assemble place your caramel mix into a small saucepan over a low heat and add coconut milk
10. Stir until just warmed and thinned out slightly
11. Spread 3/4 of caramel mixture onto first cake and spread 1/2 yoghurt mixture over the top
12. Place second cake on top
13. Spread out remaining yoghurt over the top, place banana slices on top and drizzle remaining caramel sauce on top
14. Shave chocolate ontop of cake
15. Serve immediately

Enjoy this show stopping dessert!