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3 very ripe All Good Bananas
1 teaspoon ground cinnamon
7 dried dates – diced
1 teaspoon vanilla extract
80g melted coconut oil
3 tablespoons espresso
3 tablespoons All Good Barista Oat Milk
250g self-raising flour
1 teaspoon baking powder
50g almond meal
100g golden caster sugar
75g roughly chopped hazelnut pieces
150g vegan butter / dairyfree spread – at room temp
2 ½ - 3 cups icing sugar
½ teaspoon vanilla extract
1-3 tablespoon All Good oat milk
Preheat oven to 180 degrees Celsius
Peel and mash the bananas really well. Add the cinnamon, dates, vanilla extract, coconut oil, espresso and the oat milk. Beat together.
Sift flour and baking powder into a large bowl. Stir through the almond meal and sugar. Create a well and fold through all the wet ingredients as well as the hazelnuts.
Spoon into a lined cake tin. Bake for 30 minutes. Cover the cake with tinfoil and bake for a further 30 minutes. The cover ensures the cake stays moist. The cake is ready when a skewer comes out clean. Remove the tinfoil and leave to cool completely before frosting.
Cube the vegan butter and use either a stand mixer or a hand mixer to whip butter until fluffy. Add the icing sugar a ½ cup at a time until well combined and fluffy. Add the vanilla essence and whip until blended. Add the oat milk 1 tablespoon at a time until a creamy, spreadable texture is achieved.
Spread or pipe over the cake as desired. Store cake in the fridge. Bring to room temperature 30 minutes before serving to soften butter cream.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.