BANANA, COCONUT AND BURNT DATE CAKES IN COLLABORATION WITH DOSE & CO

Recipe

Serves 8

FOR THE CAKE

8 medjool dates, halved and stones removed 

3 large ripe bananas, peeled and mashed

1⁄3 cup honey or maple syrup

1⁄2 cup coconut milk

1 tsp vanilla extract

2 tbsp olive oil

Pinch sea salt 

100g ground almonds

30g desiccated coconut  

70g plain all-purpose flour

1 tsp baking powder

1 tsp baking soda

30g / 3 scoops Dose & Co Caramel Collagen Creamer 

FOR THE ALMOND BUTTER DRIZZLE

2 tbsp almond butter

½ cup coconut milk 

  1. Place the date halves in a non-stick saucepan and heat them until they become blackened in some parts and they begin to smell like caramel. Make sure you move them around in the pan so each one gets a bit burnt.
  2. Preheat the oven to 170°C on fan bake and place liners in 8 holes of a large cupcake / muffin tray (I have used liners which are non-stick so they can be removed, but if you prefer, you can just grease the holes).
  3. In the bowl of an electric stand mixer, blend together the bananas, honey / maple, coconut milk, vanilla extract and olive oil until smooth.
  4. While the mixer is going on a low speed, gradually add in the salt, ground almonds, desiccated coconut, flour, baking powder and soda. Continue to mix until just combined.
  5. Finally, fold through the collagen creamer.
  6. Evenly divide the batter between the 8 muffin holes and dot one half of a burnt date into each. Pressing down lightly.
  7. Bake for about 25 minutes, or until a knife inserted into the centre of a cake comes out clean.
  8. Allow the cakes to cool in the tray for 10 minutes before turning out onto a cooling rack.
  9. Meanwhile, In a blender or food processor, blitz the almond butter with the coconut milk and once the cakes are cool, drizzle it over them. Finish by placing a burnt date half onto each cake.
  10. Serve at room temperature.
  11. Refrigerate in an airtight container for up to 2 days.