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1 very ripe All Good organic banana - peeled
4 large free-range eggs – lightly beaten
¼ cup pure maple syrup or honey
¼ cup melted coconut oil
3/4 teaspoon baking soda
1 teaspoon apple cider vinegar
1 teaspoon good quality vanilla essence
1 ½ cups ground almonds / almond meal
½ cup desiccated coconut (choose organic to avoid preservatives)
½ cup brown rice flour (could also use spelt flour – though not gluten free)
zest of one lemon
Filling – this makes enough filling to create two layers, double for four
200 grams packages mascarpone cheese
250 grams packages cream cheese
2 tablespoons honey or pure maple syrup
1 teaspoon good quality vanilla paste or seeds from 1 vanilla pod
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
50 grams dark chocolate – chopped with a sharp knife, additional fresh banana slices. Can also you use edible flowers or fresh berries.
This recipe will make just two layers. Double to create the full four-layer cake.
Preheat oven to 180 degrees Celsius.
Place the banana, eggs, maple syrup, coconut oil and vanilla into a food processor. Process for 2 minutes until smooth. A
dd the remaining ingredients and process for a further minute until thoroughly mixed, scraping the sides as necessary.
Grease two sandwich tins very well.
Split cake batter between the two tins and give them a wiggle on the counter to flatten out the top.
Bake for 25 minutes until lightly golden and a skewer comes out clean when inserted.
Set aside to cool for 20 minutes before removing from tin.
Cool completely before placing in the fridge for 1 hour to prepare for layering (it is easier to ice the layers when cool and firm from the fridge).
Repeat this process to make two more layers.
Take the mascarpone and cream cheese out of the fridge one hour (or longer) before you plan to mix the cream together.
Use a standing mixer, electric beater or a wooden spoon to mix all the cream ingredients together thoroughly.
Taste and add more sweetness or spices if you prefer.
Spread the cream out evenly in the bottom of the mixing bowl.
Use a knife to cut right through the middle both horizontally and vertically. This will give you four portions of cream to apply to each layer.
Spread the cream on each layer evenly using a wide knife or palate knife. It is easier to spread the cream on each layer separately on a board and then construct the cake.
I like to let each layer of cream slightly hang over the edge of the cake.
Once the layers are assembled I gently run a knife all the way around the sides to smooth out. It gives the sides a smooth but rustic and pretty look.
Garnish the top of the cake with sliced banana and the chopped chocolate. Cake will last 3 days in the fridge.
Leave at room temperature 1 hour before serving.
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.