Banana and Coconut Cream Date Cake

Serves 12


225 g (1 ½ cups) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon ginger powder
½ teaspoon cinnamon
½ teaspoon nutmeg
good pinch of salt


95 g (½ cup) firmly packed brown sugar
45 g (½ cup) desiccated coconut
270ml can of coconut cream
2 eggs
3 large bananas, mashed, plus 2 bananas, halved lengthways to decorate
1 teaspoon vanilla extract
5 x large fresh Dates or dried pitted dates (soak in warm water for an hour and drain if they are dried)



Preheat oven to 180°C and line a 20 cm square tin with baking paper.

Combine the flour, baking powder, bicarb, ground spices, salt, sugar and desiccated coconut in a mixing bowl.

Place the remaining ingredients in a blender and blitz until smooth. Add to the dry ingredients and fold until just combined. Pour into the prepared tin and arrange the halved bananas on top.

Bake for 45 minutes or until golden and the skewer inserted in the centre comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack to cool.

Cut the cake into 12 slices and serve either warm or cold. Any leftovers will store in an airtight container in the fridge for up to 2 days.




Replace the two eggs with chia seed gel.
2 tablespoons of chia seeds with ½ cup water. Mix and let it sit for 5 minutes to make a gel.



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