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Banana Cake + Cream Cheese Frosting

Incredibly light and moist, but dense enough that you know you’ve eaten cake. The crumb is soft but tight, it doesn’t fall apart when you take a spoonful. It is sweet but not overpowering, and with very ripe bananas it has the rich banana flavor that banana cake lovers seek.

This cake stands alone as a naked cake, but when paired with a creamy, buttery frosting, it is INCREDIBLE! But the very best part is the fact that it is full of beautiful, nutrient-rich, whole foods AND it’s a throw it all in the one bowl kinda cake! Enjoy!




100g medjool dates

2 very ripe bananas chopped

3 large eggs

55g coconut cream

100g buckwheat flour

75g almond flour

2 tsp baking powder

2 tsp cinnamon

½ tblsp vanilla

40g honey

30g butter


Cream cheese frosting

150g cream cheese

100g butter

1 tsp vanilla

50g maple syrup

Pinch of sea salt



Preheat oven 160°c fan-forced. Line 22cm round baking tin with baking paper. (hint- screw up baking paper first, then flatten + place in tin so it covers bottom + sides).
Place dates in TM bowl and chop speed 9 / 3 secs.

Add chopped bananas, eggs, coconut cream, buckwheat flour, almond flour, baking powder, cinnamon, vanilla, honey + butter.

Mix reverse speed 4 / 10 secs.
Scrape down bowl + mix again speed 4 / 10 secs

Spread batter into prepared pan. Bake for 45-50 minutes. Baking times vary depending on your oven. The cake is done when it bounces back when lightly touched in the centre, or if skewer inserted in centre comes out clean.

Allow the cake to cool in pan for 10 minutes before removing from pan and setting on wire rack to cool completely before frosting (or not…maybe you want to eat it warm + naked- I won’t judge 😉 )

Make Frosting. Please all ingredients in TM bowl and mix speed 4 / 1 min. Scrape down sides and mix speed 4 / 30 secs.

Got a question? Just ask.

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