Banana and date cake

A soft banana cake made with ground almonds, eggs, chia seeds, cinnamon and chopped dates. Naturally sweetened with banana and dates, with a light texture from eggs and baking powder.

Why this works

• Ground almonds
  Provide healthy fats and keep the cake moist without flour.

  Chia seeds
  Add fibre and help hold moisture in gluten-free baking.

  Bananas and dates
  Give natural sweetness and caramel flavour without refined sugar.

  Coconut oil
  Adds softness and prevents the cake from becoming dense.

Banana and date cake

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Ingredients

Makes 8 bites

• 2 ripe bananas (mashed)

• 1 banana (halved lengthways for the top)

• 3 eggs

• 200 g ground almonds

• 4 Medjool dates, finely chopped

• 1 tbsp chia seeds

• 2 tbsp melted coconut oil

• 1–2 tbsp maple syrup or honey (optional)

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1 tsp baking powder (gluten-free)

• Pinch sea salt

  Optional topping idea:

• 1 ripe banana (sliced lengthwise)

• 1 Medjool date, finely chopped

• pinch of ground cinnamon

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Method

1. Preheat oven to Fan 150°C.

2. Line a loaf tin with baking paper.

3. In a large bowl mash the 2 bananas until mostly smooth.

4. Add the eggs, melted coconut oil, vanilla and maple syrup or honey.
   Whisk or stir until combined.

5. Add the ground almonds, chia seeds, cinnamon, baking powder, salt and chopped dates.
   Mix until a thick batter forms.

6. Pour the batter into the loaf tin and smooth the top.

7. Place the third banana halves and chopped date on top and lightly sprinkle with a pinch of cinnamon.

8. Bake for 50–60 minutes until golden and a skewer comes out mostly clean.

9. Allow to cool in the tin for 10 minutes, then transfer to a rack.

Storage - Freezes well in slices

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Mixing bowl

Odourless coconut oil