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Superfood Banoffee

In A Class Of Its Own

This cake made its debut on Worldwide FM, where I made it live on air for Thristian on his Global Roots show. You can listen to the audio here. Like the Chaga Tiramisu, it’s deceptively quick and easy to make, and the use of coconut yoghurt rather than nuts or seeds makes it light and dreamy to consume.

The Etherium Gold is optional, but it is one of my top ten superfoods, and it does combine particularly well with Turmeric. Etherium Gold is a monatomic trace element that balances the two hemispheres of the brain, promoting Alpha brain waves. That may sound a bit hippy dippy to you, but I urge you to try it, it is one of the most potent products that we sell.

 

 

 

Requires

A high power blender or food grinder
A silicon cake mold or baking tin (20-25 cm)

Recipe Ingredients

Banana Layer:

  • 4 bananas
  • 1 lemon, juiced

Crust:

Toffee:

Cream Topping:

Garnish:

Recipe Instructions

To start, slice the bananans thinly and put the in a bowl to soak in the lemon juice. This helps preserve them and also takes the edge off the sweetness.

To make the crust, grind the buckwheaties to a flour in a high power blender or food grinder. Add the raisins to the mix and grind again. Remove from the machine, and in a bowl, stir in the maca by hand. Then gradually add the coconut oil and water until you have a dough consistency: not too moist but dry enough that it all holds together. Press this into your cake pan: I prefer silicon molds, but if you don’t have one just line a normal baking tin with greaseproof paper or aluminum foil. Line the base with it, not the sides. If you have any leftover you can make it into cookie dough balls or put it in the dehydrator and make cookies.

Next, we are going to make the toffee layer. In a small bowl, mix all the ingredients together. You can omit the Etherium Gold if you don’t have it, it won’t affect the taste at all. You can omit the caramel extract, but this is what takes your toffee to the next level, so I would try and include it if you can.

Spread it over the base, it should make a thin layer. We would love to have more toffee, but you will find that when you slice it, it just all squidges out the sides! So this is just enough for it to taste wonderful without it being too messy to eat.

Arrange the bananas over the toffee evenly. You can save the lemon juice to drink with water, or add to a smoothie or juice.

Lastly, it’s the coconut layer. Take the whole pot of yoghurt and scoop it into a bowl (and I do feel it’s necessary to repeat the instructions from the Tiramisu, and remind you that you do indeed need the entire pot in the recipe, and if you decide to “just taste” half the pot while you are scooping it in, you won’t have enough topping on your cake. I speak from experience…). Stir in the lucuma and turmeric, and once its evenly mixed, spread it over your bananas.

Finally, dust a little cacao powder over the top. Some recipes use actual grated chocolate, but I feel the cake is rich enough as it is, and a sprinkling of cacao is enough.

Pop in the fridge or freezer to set. In a silicon mold in the freezer, it will only take 30 minutes to set. When I’m making cakes to transport them somewhere, I let them fully freeze and then wrap them in foil so they are easy to carry. If I’m making it for the home and I’m not in a hurry, I will just put them in the fridge. The cake will keep for up to five days out of the freezer.

Total Time

30 mins

Quantity

Makes 8-12 slices

 

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Comments (7)

  • Ann Rubens says:

    Uuh, that Banoffee sounds so delicious!
    I have to make it. Any ideas to how to replace or make the coconut yoghurt myself?
    We don’t get coconut yoghurt here in Denmark. Yet.
    Many wishes,
    Ann Rubens

    • Kate Magic says:

      hi ann, that’s weird u dont have it there yet, there r so many brands here in the uk and u can buy it easily in the supermarkets. i have never had success with making it myself, i think u need really fresh coconut 2 do it raw. can u get any kind of dairy-free yoghurt? i know when i did a dinner party in france last year i had 2 carry the yoghurt over myself from the uk! x

    • I occasionally make it from canned coconut cream (with the highest coconut content as possible, ideally close to 100%) mixed with some liquid probiotic and let it ferment for a day or two (and then I refrigerate it). The canned coconut is pasteurized of course, but in live food circles I believe the theory goes that the probiotic will make it come alive again 🙂

      This will make a very rich and fatty yogurt. What you find in the store (here in Sweden there are now several brands) usually has less, around 10-12% fat, but then also has added tapioca starch to it to prevent it from separating.

  • Hi Kate, super-interesting recipe! But I have the same question as for the Chaga tiramisu: When you test the recipe yourself, do you use the volume or weight measurements? I find that when I weight up the volumes given some ingredients differ by up to 50% compared to the weights in the recipe.

    • Kate Magic says:

      thanku for ur feedback tobias. can u give a specific example where the conversion ratio doesnt seem 2 match and i can see where we r going wrong. thanks

      • In the recipe I was mostly concerned about the buckwheaties and raisins, but I think that part of the confusion was that I was measuring US cups whereas I suspect you are referring to metric cups here. I measured up the buckwheaties again and my metric cup still weights some 10% less than in the recipe, but perhaps I dehydrated my homemade ones more than the commercial variety. I’ll check the raisins again once I’m stocked up on them. Given my confusion above there may be no cause for worry.

        Even so, would you recommend using the weights or volumes in your recipes? (Weight measures would be more accurate, but it would mostly depend on what you are using yourself I think.)

      • I made this for a raw potluck event today and this is what I got: 1 metric cup buckwheaties=150g, 3/4 cup raisins = 135g, 50g maca = 1/4 cup, 60g coconut oil=1/4 cup and 50g lucuma=1/4 cup. It’s quite possible that my raisins are plumper and moister than average (which is why I like them), but for the maca, lucuma and coconut oil is appears that the weights indicated only yields half of the volumes given in the recipe for me.

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