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No-bake banana cake

16 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS FOR THE CRUST AND 1ST LAYER

  • 200 g ground buckwheat flakes
  • 50 g desiccated coconut
  • 360 g peanut butter (160 g for the crust, 200 g for the 1st layer)
  • 220 g maple syrup (100 g for the crust, 120 g for the 1st layer)
  • 3 bananas (1 for the crust, 2 for the 1st layer)

ADDITIONAL INGREDIENTS FOR THE 1ST LAYER

  • 100 g coconut flour
  • 200 ml canned coconut milk

INGREDIENTS FOR THE 2ND LAYER (FROSTING)

  • 1 avocado
  • 1 tablespoon Dutch cocoa
  • 1 teaspoon vanilla extract
  • Pinch of salt

METHOD

  • 1
    First, prepare the crust. In a bowl, mix buckwheat flakes, coconut, peanut butter, and maple syrup.
  • 2
    Spread the resulting mixture evenly into a cake pan (Ø 20 cm).
  • 3
    Place sliced banana on top of the crust.
  • 4
    To prepare the first layer, blend 2 bananas, peanut butter, maple syrup, coconut flour, and coconut milk. Pour into the pan.
  • 5
    Finally, prepare the last layer by blending avocado, cocoa, maple syrup, salt, and vanilla extract. Blend the mixture until smooth, layer it over the first layer. Smooth it out and refrigerate the cake for 2 hours before serving.
Jíme zdravě
Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips on how to cook quickly and healthily. The author of the photograph is Marie Bartošová

INGREDIENTS FOR THE CRUST AND 1ST LAYER

ADDITIONAL INGREDIENTS FOR THE 1ST LAYER

INGREDIENTS FOR THE 2ND LAYER (FROSTING)