When I started creating this cake I always had a traditional Banoffie pie in mind – and look what I ended up with. Creativity really gives you wings sometimes, doesn’t it? And I love to get seriously carried away while baking. But in saying that there are still some Banoffie elements here but with a twist as always.
The bananas are still there of course plus a creamy layer and an irrestistable crust. Since I thought the flat pie shape would be a bit boring I went for a rather high sophisticated cake shape (so I used a cake tin with an extra high rim). Why did I make this a raw version? I actually did for the easiness of it. Baking the crust wouldn’t add any flavor so I saved that bit of baking time and went with the easy raw version. Here you literally just assemble all ingredients.
So I started with a sweet and salty crust made from oats, almonds and dates which in itself tastes fantastic. The bananas add that fruity and sweet flavor complimented with fluffy fresh coconut cream. I felt that the coconut cream needed some colour so I threw in some dragonfruit powder – not too much but just enough to give it a pale pinkish colour and a hint of taste. Then I topped the whole thing with homemade raw almond chocolate crumbles and melted raw chocolate.
Et voila – look at that beauty! Easy assembly and nutritious! So for obvious reasons I am not going to call it a Banoffie pie because that’s not what it is. I rather call it a high banana cream cake with chocolate almond crumbs. But call it whatever you want – as long as you give it a try!
I reckon strawberries or raspberries would make an amazing cake too. Don’t you agree? Before you ask: for this cake I used a 12 cm high springform which worked really well. Just the right amount for 4 people or 2 really ambitious cake eaters!
Sweet and Salty Cake Crust
- 1/2 cup toasted oats
- 1/2 cup almond meal
- 5 dates pre-soaked in water
- 1/8 tsp salt
Coconut Cream Layer
- 1 banana
- cream of 1 can coconut milk (400ml) stored in the fridge overnight
- 1/2 tsp dragonfruit powder
- 2 tsp Erythritol or any white vegan sugar (the reason I didn’t use coconut sugar is that I didn’t want the cream to turn brown or yellowish)
- pinch of ground vanilla
Chocolate Almond Crumbs
- 1 1/2 cups almond meal
- 2 tbsp coconut sugar
- 1tsp cocoa powder
- 1/4 ground vanilla
- pinch of salt
- 50g Ombar Coco Mylk Chocolate
Place a can of full fat coconut milk in the fridge. Open the can and you will see that the coconut water has seperated from the cocnut cream. Now scoop out only the coconut cream and leave the water for other smoothies or drinks. Set the coconut cream in the fridge while preparing the crust. Then starting Add all crust ingredients into your blender or food processeor and blend until it all sticks together nicely. Line the bottom of the cake pan with parchment paper and press the crust into the bottom of your cake pan. Slice bananas lengthwise and lay out on the crust. Mix coconut cream with dragonfruit powder and xylit and ground vanilla. Add it on top of your bananas. Set into the fridge. Now grab a bowl and add all ingredinets for the crumbs and mix with your hands. It should give a crumbly consistency. Add generously on top of your cake. Finally, melt the dark chocolate and drizzle on top of the crumbs. This is totally optional but I like that extra bit of chocolate.