blue bird

PREP: 15 mins
COOK: 3-6 hours
SERVING: 12 slices
Medium

Banana is to peanut butter like Rachel is to Monica. They just go so so well together. Well peanut butter pretty much pairs best with anything – crackers, celery sticks, apple slices, spread it on toast and the list goes on… but my all time fav has to be PB & Banana! Its my go to snack before a workout and everytime I feel like a small and easy snack. So I knew there was a sure way to bring these two buddies together in a dessert, so I tried a few different recipes and it didn’t work. At one point I froze the bananas and then used it in a cake – thats good but the minute you take it out of the fridge to serve your guests, all the water from the frozen bananas separates and it ruins the cake! My recommendation is don’t freeze your bananas, I know a lot of recipes call for frozen bananas.
This double layered raw Banana & PB Cake is just the perfect item to add to your dessert table when you have guests over next time. Say bye bye to bananas going bad when you have bought them by the dozen! Haha get it? Nevermind me, check out the recipe x


Ingredients For The Crust:

  • 2 cups peanuts
  • 1 cup oats
  • 2 cups dates
  • 4 tbsp coconut oil

Ingredients For The PB & Banana Cream:

  • 1.5 cups soaked cashews
  • 4 – 5 bananas (depending on the size)
  • 1/2 cup all natural peanut butter
  • 1/3 cup maple syrup
  • 3 tbsp coconut milk
  • In a food processor mix all the ingredients for the crust until it forms a stick mixture (sticky enough that you can roll it into a ball without breaking)
  • Separate the mixture into two parts – for the crust and the second layer.
  • Line a 7-8 inch cake pan with baking paper and use the first half of the crust mixture by pressing it down into the cake pan and even it out with your hand to firm a crust. Freeze this while you make the cream.
  • In the same food processor, mix all the ingredients for the peanut butter & banana cream (strain the water from the cashews) and mix until everything is well processed and a thick creamy mixture forms.
  • Pour half of this over the crust you made earlier and freeze for about 2-3 hours.
  • You can keep checking, if the cream layer hasn’t become hard enough, leave it for a bit longer, otherwise pour the other half of the crust over the cream and freeze for about 20 mins, don’t press this down as much as you pressed down the crust as it might ruin the creamy layer underneath.
  • Finally pour the other half of the creamy layer over the second crust layer and even out with the back of a spoon and freeze for about 2-3 hours. The longer you freeze it, the better it will set.
  • Finally when your cake is ready, melt some good quality dark chocolate and pour it over the top or make a design as desired and let this cool in the fridge for a couple of minutes before you serve and enjoy x
  • Raw cakes are yummy but they require a lot of patience. With this cake you need to wait for each layer to set.
  • Remember the longer you let it set, the better your cake will set, it will look better and it will cut easily.
  • Very important is for the creamy layer to set, otherwise when you cut into it, some parts might be still liquid and it will run into your crust. Still tasty 🙂