Dessert. Love it! But… my waistline doesn’t. 😦
Unless, of course, it’s a healthy dessert. Oxymoron? Yeah. But surprisingly enough, they exist and they’re delicious!
I found this recipe for Crazy Fruity Carob Pudding Cake by the Unconventional Baker last January and thought to myself, “Hmm. Next time I have a ton of bananas that need to be used, I’m going to make this” (It calls for 9 ripe bananas). That wasn’t the only thing about it that impressed me. It’s also gluten-free, sugar-free, egg-free, and dairy-free!
Since I cook like Remmy from the movie Ratatouille, I rarely cook a recipe exactly. So, here’s my version of the Unconventional Baker’s wonderful dessert.
- 6 ripe bananas
- 1½ cups soft medjool dates, chopped finely
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ¼ tsp sea salt
- 1 cup coconut milk
- ½ cup roasted carob (or cocoa) powder
- 1 cup flour
- 3 ripe bananas
- 12 soft medjool dates, chopped finely
- 2 tsp pure vanilla extract
- 1 tsp lemon juice
- ½ cup coconut milk
- dash of sea salt
- ½ cup carob (or cocoa) powder
- shredded coconut and almonds for garnish (optional)
- Preheat oven to 350*F. Grease a 9″ cake pan (or 2–6″ cake pans for a layered cake) and line the bottom with parchment paper. Set aside.
- Blend bananas, dates, vanilla, cinnamon, salt, and coconut milk until it’s smooth. Add remaining ingredients and blend, scraping down the sides as necessary until well-mixed.
- Transfer the batter into prepared pan, level out the tops and press the mixture in using a spatula. Tap the pan on the counter a few times to get rid of any air bubbles. Bake in a preheated oven for 1 hour. Remove from oven and allow the cake to cool completely before frosting.
- When ready to frost, place bananas, dates, vanilla, lemon juice, coconut milk, and sea salt into a blender and blend into a smooth consistency, add carob powder and enough flour to make a thick frosting (approximately 1 cup) and blend until mixture is uniform. Frost the cake and garnish. Chill until the frosting is set.