ORGANIC, PLANT-BASED, RECIPES, WFPB, WHOLE FOOD

Gluten Free Wholefood Plant-Based Banana cake with Butterscotch Sauce.

The recipe for this delcious cake came about from a failed attempt to make sticky date pudding. I decided it makes a very banana-y and delicious sweet cake instead and the recipe was still too good not to share so here it is. It's is moist and sweet with a hearty texture. Made completely of plant based whole-foods, nothing nasty and... BONUS.. it is completly gluten free! Make it even sweeter and whip up a batch of vanilla butterscotch sauce! I have included that in the recipe here. 

Best served warm straight from the oven smothered in warm butterscotch sauce! But you can also just double the recipe, cook for longer and make a big and hearty banana cake! Enjoy legends! xx
Prep time: 5 minutes 
Cook time: 45-50 minutes
Serves: 6
Dificulty: Easy

Cake 
8 medjool dates, pitted
1 cup almond meal
1/2 cup brown rice flour
pinch salt teaspoon salt
1 teaspoon baking powder
1/2 cup coconut milk fresh or from a can
1 medium/large ripe banana, peeled

Sauce
1/2 cup coconut sugar
pinch salt
1/4 teaspoon vanilla powder
3/4 cup coconut milk fresh or from a can
1 teaspoon optional corn flour* (if you like your sauce thick!)

Pit dates and cover with boiling water. 
Pre-heat oven to 180 degrees celcius, fan forced. 

In a separate mixing bowl add almond meal, brown rice flour, baking powder and a pinch of salt. Stir well until evenly combined.
Drain dates and add to your blender with coconut milk and banana. Pulse to combine and blend until evenly combined. 
Pour date, coconut and banana mixture into the dry ingredients and stir well to combine. 
Line a loaf tin and spread mixture evenly. Place in the oven for 45-50 minutes, testing with a clean knife to make sure it is cooked though. If the knife comes out clean it is ready. 
About 10 minutes before the cake is finished, add all sauce ingredients to a small saucepan and whisk well. Place over low heat and gently simmer as you stir until sauce thickens. The sauce is ready to pour over your banana cake! 
Hot tips: 

I used light 'TCC' brand coconut milk from a can. It is richer than the tetra pack coconut milks but not too much so.

Make sure your banana is as ripe as possible. The more brown spots the better and the natural sugars will be developed, helping to add sweetness to your banana cake.

Try to find medjool dates if you can. These are fresher than dried dates and are juicier and sweeter. If you like things super sweet, try adding a few more dates to the recipe.

Try to time it so that your sauce is warm when you pour it over the banana cake!

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