Ingredients for the crust:

  • 450 g / 16 oz dates
  • 150 g / 5.3 oz of raw carob powder

Ingredients for the filling:

  • 300 g / 21 oz of fresh bananas
  • 600 g / 42 oz dried bananas
  • 1 tablespoon raw carob powder

Ingredients for the decoration:

  • raspberries

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Equipment:

  • knife and cutting board
  • dehydrator
  • food processor
  • cake mold
  • baking paper
  • scissors
  • blender
  • spatula
  • freezer

Preparation:

  • Peel the bananas.
  • Slice the bananas lengthwise.
  • Put the banana slices onto dehydrator trays.
  • Dehydrate the banana slices at 48 C / 118 F degrees for about 8 hours.

  • Remove the pits from the dates.
  • Put the dates and carob powder in the food processor.
  • Blend these ingredients into a dough-like mixture.

  • Place a baking paper sheet on the bottom of the cake mold.
  • Put the dough into the cake mold.
  • Spread the mixture over the entire surface of the bottom of the cake mold, thus creating the cake crust.

  • Put the fresh and dried bananas, as well as the carob powder in the blender.
  • Blend these ingredients into a filling.

  • Transfer the filling to the cake mold.
  • Place the cake in the freezer to tighten.

  • Take the cake out of the freezer.
  • Transfer the cake from the mold on a tray.

  • Garnish the cake with some raspberries.

  • The cake is done!

When bananas take on the color of carob in a thick filling and then are joined by pink raspberries, you get an irresistible combination of colors and flavors. Thanks in advance for commenting and sharing this recipe.

Keep glowing,
Marina

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