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Apr 19

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Amazing “Raw” Chocolate Banana Coconut Cake

raw banana cake 555

This cake is so simple to make you won’t believe it. If you like Chocolate and bananas you will go crazy for this healthy cake. I hope you enjoy this as much as we do.

Nutrition:  Calories 129.4, fat  1 g, carbs 32 g, fiber 4.3 g, sugars 19 g, sodium 12.1 mg, protein 1.9 g, Weight Watcher PointsPlus® 4

 

 Amazing “Raw” Chocolate Banana Coconut Cake

Ingredients:

  • 3 extra large bananas or 4 large bananas
  • 3 Tbsp unsweetened cocoa powder, sifted
  • 2 Tbsp coconut oil melted slightly, keep stirring until just about melted completely
  • 2 Tbsp coconut nectar, date syrup or honey
  • 1 tsp cinnamon
  • 2 Tbsp shredded unsweetened coconut, mixed with Stevia and 1 tsp nectar for drizzle.
  • Sweet Leaf all natural Stevia in powder or liquid to taste. I used liquid chocolate with 1 packet of powdered.
  • Dash of salt
  • water, heated slightly as needed

 

Directions:

  1. Have an 8 inch spring form pan ready with tin foil lining and wrapped around the bottom and sides. Set aside.
  2. Slice bananas and layer them in the pan. You may have one or two layers. It doesn’t matter. It all comes together beautifully.
  3. In a small to medium bowl add the rest of the ingredients except the coconut. Use a whisk to combine well. Add the water until you have a nice thick liquid that’s pourable. Taste test to see that the chocolate mixture is sweet enough. Add more Stevia or a little more nectar if needed. ( Remember, the bananas are nice and sweet too.)
  4. Pour the chocolate mixture over the bananas and tap the pan around so that the liquid covers the bananas as best as possible.
  5. In a small bowl, mix the coconut with a little Stevia. Sprinkle over the cake. Drizzle nectar of choice over the coconut. Cover and set in fridge until set, at least 3 hours or overnight.
  6. Take out of fridge and open pan and viola! You have an amazing cake that’s healthy and so delish!

 

July 2013 raw cake,raw pb cookies 006w

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