Going bananas (raw banana cake)

One of the various perks of my new job includes the possibility to mess around with different ingredients, and create whatever delicacies comes to mind, from organic, top notch ingredients. Right now we have an abundance of bananas going over-ripe, so besides making banana chips (Excalibur dehydrator, hallelujah!), I decided to make a cake. Forget banana bread, use your left-over bananas for this instead!

4 layers of banana goodness, topped with nut crumble and raw chocolate shavings
4 layers of banana goodness, topped with nut crumble and raw chocolate shavings

Crust
– 1 cup brazil nuts (or macadamia/pecan/walnuts/almonds)
– 1,5 cup shredded coconut
– pinch of salt
– 12 small dates, pitted and chopped

Filling
– 2 cups sliced bananas
– 2 cups (soaked) cashews
– 4 tbs coconut palm sugar
– 1/4 tsp salt
– 2 tsp vanilla extract
– 1/3 cup coconut oil (liquid)
– 3 tbs raw cacao powder
– sliced bananas (approx. 3)

Crust, cream layer topped with bananas, chocolate cream and more bananas
Crust, cream layer topped with bananas, chocolate cream and more bananas

Cream topping
– 1 3/4 (soaked) cashews
– 1/4 cup chaga tea/coconut water/water
– 3 tbs coconut palm sugar/honey/agave
– 1/4 tsp salt
– 1 tsp vanilla extract
– 1/4 cup coconut oil (liquid)

Crumble
– 1/2 cup nuts (pecan/macadamia/almonds)
– 1/2 cup coconut flakes
– 1 tbsp coconut palm sugar/honey
– pinch of salt

Like stones in snow - coconut flakes, brazil nuts and palm sugar
Like stones in snow – coconut flakes, brazil nuts and palm sugar for crumble

TO DO
For the crust: blend the nuts and coconut to a paste, add dates and salt. Blend until puree, press to a cake pan that is greased with coconut oil. Put to freezer to firm up.

For the filling: Blend the banana, nuts, sweetener, salt and vanilla until puree. Add coconut oil slowly, continue to blend.
Divide the filling into two, blend the cacao powder together with the other half. Pour the non-cacao filling to the cake pan, add a layer of banana slices, the cacao layer, and another layer of bananas. Put to the freezer to firm up (approx. 1 hour).

For the cream: Blend everything except the oil, then add the oil slowly while processing the ingredients. Make sure the consistency is puree, not clumpy. Put to the freezer to firm up. After firming, spread onto the cake.

For the crumble: Blend the ingredients, add on top of the cream. If you want more color, grate some raw chocolate on top to finish it all off. Cut from the cake pan when frozen, slice up and store in the freezer.

Who said bananas are for monkeys?
Who said bananas are for monkeys?

Go bananas!

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