Choc Banana Cake

With Lover's Ganache

Dairy Free

If you've been following us for a while, you would know about Mumma Darls, the heart and soul of Nutra Organics. Darlsy comes in like a ray of sunshine, often bearing treats for the team. This recipe was one of the treats that she bestowed upon us. It's so delicious that we just had to share with you all. 

Topped with a Lover's chocolate ganache, this delectable treat is the perfect mid-morning pick me up.


3 large bananas

3 eggs

1/2 cup Coconut yoghurt

1 can full-fat coconut milk


1/2 cup The Wholefood Pantry Coconut Sugar

3 tbsp The Wholefood Pantry Almonds, chopped

9 tbsp The Wholefood Pantry Raw Cashews, chopped

2 tbsp The Wholefood Pantry Deglet Nour Dates, chopped 

⅓ cup The Wholefood Pantry Coconut Flour

1 cup The Wholefood Pantry Desiccated Coconut

A good pinch of The Wholefood Pantry Pink Himalayan Crystal Salt

½ cup The Wholefood Pantry Raw Cacao

280 g The Wholefood Pantry Dark Chocolate Buttons 

1 tbsp Lover's Latte

  1. Preheat oven to 180C and line a baking tray with baking paper. 
  2. Mix all wet ingredients together (except for coconut milk).
  3. Add dry ingredients (except for the dark chocolate buttons) to wet and stir until combined. 
  4. Pour mixture into prepared baking tray and place in oven.
  5. Allow to bake for 40 minutes.
  6. While cake is in the oven, make the ganache.
  7. Heat our coconut milk over a double-boiler, once hot remove from the heat and add your dark chocolate buttons and Lover's Latte. Allow them to sit for a bit to melt slightly, the gently whisk through the coconut milk until combined and silky. Place in fridge to cool while your cake is baking. 
  8. Once cake is finished baking, allow to cool on a wire rack before topping with Lover's Ganache.
  9. Enjoy.


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt


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