Recipe
Banana cake with coconut and matcha
This deliciously creamy cake with coconut, banana, almonds and dates is enriched with Biotona Coconut milk and decorated with Biotona Matcha. A feast for the eyes, but an even greater feast for your stomach!
| Ingredients (for a 15 cm spring form) | |
|---|---|
| For the crust: | |
| Almonds, raw | 160 g |
| Shredded coconut, unsweetened | 45 g |
| Medjool dates, pitted | 3 |
| Good quality salt | A pinch |
| Maple syrup | 2 tablespoons |
| (if needed) Cold water | 1-2 tablespoons |
| For the filling: | |
| Full fat coconut milk | 200 ml |
| Banana, ripe | 1 |
| Maple syrup | 2 tablespoons |
| Biotona bio Coconut milk | 45 g |
| Biotona bio Premium Matcha | 2 teaspoons |
| Necessities |
|---|
| Food processor, blender, 15 cm spring form, baking paper |
- To prepare the crust, add almonds, shredded coconut and medjool dates to a food processor. Blitz until crumbly consistency.
- Add salt and maple syrup and blend again. If the crumbles stick together easily pressed between fingers then it’s done. If it’s not sticky enough, add 1 or 2 tablespoons of cold water and blend to incorporate.
- Line the bottom of a small (15 cm) spring form with baking paper. Press the crust into the bottom, forming an even layer. Place in the freezer while preparing the filling.
- Add all filling ingredients, besides matcha powder, to a high powered blender. Blend until smooth. Add matcha powder and blend to incorporate.
- Pour the filling onto the chilled crust and return to the freezer. Freeze for a minimum of 2 hours. It is also possible to freeze the cake overnight, but then you need to take it out the freezer 30 minutes before slicing and serving.
