A delicious gluten-free, grain-free, dairy-free and refined sugar-free version of this classic dessert.
2 cups (300g)
Blanched Almond Flour
Coconut oil, melted
(plus extra for greasing)
*no sugar added
30 (or 20 Medjool dates)
Organic dates, halved and pitted
1/2 cup (125ml)
Place the halved dates in a bowl with water to soak for 30 minutes.
Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
Grease the pastry tin with coconut oil.
Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tin using a spoon and fork.
Bake for 15 mins or until the crust is lightly golden.
Allow the crust to cool completely before slicing the bananas and placing them on top of the pastry, keeping aside some for decorating the top of the finished cake.
Next, make the “toffee” topping. Place the dates and hot water in a powerful blender and blend until smooth.
Allow the mixture to cool before spreading on top of the crust and bananas. Use a spoon and knife to help smooth it out.
Place the remaining banana slices on top to decorate. Refrigerate for as long as possible before removing from the tin and cutting into slices.