1/2 cup unsweetened cocoa powder
1 cup oat flour
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 very ripe bananas
4 ounces dates (about 8 large), pitted and roughly
1/2 cup light coconut milk
2 teaspoons pure vanilla extract
1/4 cup shredded unsweetened coconut


Preheat the oven to 375°F. Line an 8-inch square baking pan
with parchment paper and set aside.

In a large bowl, whisk together cocoa, both flours, salt,
baking powder and baking soda. Whisk thoroughly to eliminate
any lumps. Set aside.

Add bananas, dates, coconut milk, 2 tablespoons water and
vanilla to a blender. Blend until dates are chopped very
small and the mixture is thick and smooth, 1 full minute or

Make a well in the center of the flour mixture. Pour in the
banana mixture, and fold the wet ingredients into the dry
ingredients until just combined, taking care not to overwork
the batter. Pour the batter into the prepared pan and smooth
the top evenly with a spatula. Sprinkle coconut on top. Bake
until the top is firm and a toothpick inserted in the cake
comes out clean, about 45 minutes.

Let the cake cool in the baking pan on a cooling rack for 5
minutes, then remove cake from the pan and cool completely.
Peel the parchment paper off the cake and cut cake into
squares for serving. Wrap any remaining cake tightly and
store at room temperature or in the refrigerator.

Nutritional Info

Per Serving: Serving size: 1/12 of cake
170 calories (30 from fat)
3.5g total fat
1.5g saturated fat
180mg sodium
34g carbohydrates
5 g dietary fiber
13g sugar
3g protein

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This entry was posted in Dessert.