Chocolate banana cake with caramel layer and cacao nibs

chocolate banana caramel cakeI promised you cake to show my gratitude for your continuous support, for making my recipes and letting me know how they go in your kitchens, for all your wonderful messages and emails and for reaching the auspicious milestone of 5000 Facebook fans. And cake I provide!

chocolate banana caramel cakechocolate banana caramel cakechocolate banana caramel cakeBefore I dive into telling you exactly how amazing this cake is, how it is probably the bestest chocolate cake I ever made (I say that about all my chocolate cakes, for I am a true chocoholic), I thought this would be the perfect occasion to share a little bit of my quirkiness with you. So here goes. Ever since I was a (strange) teenage girl, I began having dreams about the end of the world. Not sure why or what triggered these dreams (never experienced a traumatic event or anything out of the ordinary), but to this day I have been ‘enjoying’ such dreams on an occasional, yet ongoing basis. Actually, it’s the only type of dreams I have. Or remember having. You’d think that after few of them, I’d exhaust all possible scenarios. Well, not yet. I’ve actually divided them into categories in my head: from the ‘classical’ elements that can come into play (huge tsunami/oceans rising/global fire/major earthquake that swallows all/another ice age/major warming and we begin to live underground etc.), to ‘scientific’ (running out of resources or food supplies we move onto another planet [Can you imagine the burden of having to move houses, but on a global scale?], aliens invading [some friendly, some less friendly], then there’s a version of Wally-E), and the ‘religious outcomes’ too (either God or Satan ending it all; or a massive fire-spitting-human-hating-dragon). And plenty more where these came from, like a weird ‘the world tilts and we all fall’ scenario.

chocolate banana caramel cakeWell, if anything, you cannot say I’m lacking imagination. Today, I’m actually a bit sorry for not keeping a diary throughout the years to record them all, as I could probably write a pretty dang interesting book on the topic. Although I’m not sure who’d like to read about the dozens of ways we could all perish. Maybe other quirky people like me?

I hope I managed to squeeze a smile from you. Now onto THE CAKE.

chocolate banana caramel cakeIt taste’s like one of life’s biggest indulgences. Like no matter what you’re going through, this cake can make it all better. It’s really rich, firm yet creamy and gooey, it has crunch from walnut chunks and cacao nibs, and gorgeous banana and caramel flavors that perfectly complement the cacao taste. Triple or quadruple the ingredients in the recipe below and make a bigger cake for a special occasion. Anniversary, birthday, special celebration – it is dressed to impress and the taste will wow everyone. If you don’t have any special event coming up, make the mini version below just for you and your loved ones just because; it’s perfect for 2 bigger servings or 3-4 smaller ones.

chocolate banana caramel cakechocolate banana caramel cakechocolate banana caramel cake

Chocolate banana cake with caramel layer and cacao nibs
Author: Chris
Cook time:
Total time:
Serves: 2-4
Ingredients
  • For the cake:
  • 1 cup whole walnuts
  • 1/2 cup sunflower seeds, ground
  • 1/3 cup sultanas or raisins (oil/sweetener free)
  • 1 ripe banana
  • 3 TBSP cacao powder
  • 2 TBSP coconut oil
  • 1/2 tsp cinnamon powder
  • pinch of sea salt
  • For the caramel layer:
  • 4 Medjool dates, pitted (or about 6-7 dry dates, soaked in water until soft, then drained)
  • pinch of vanilla powder
  • 2 TBSP coconut oil
  • Toppings: cacao powder and cacao nibs
Instructions
  1. Add all the ingredients for the cake in a blender and blitz for few seconds until you get a creamy dough consistency. Make sure you don’t process the mix completely, to leave some pieces of whole walnuts in it – they will add crunch.
  2. Scoop out the mix in a spring form pan lined with baking paper or cling wrap and place in the fridge.
  3. To make the caramel, mix all the ingredients together. You can easily do this by hand.
  4. Spread the caramel onto the cake and return to the fridge.
  5. Allow the cake to firm up for about 1-2 hours. Or at least 30 mins.
  6. Pimp it up with cacao nibs on the sides (press them by hand into the cake) and powder it with cacao powder on top.

C.

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