- 12
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup oat flour
- 1 cup whole wheat pastry flour
- 1/4 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 very ripe medium bananas
- 4 ounces dates (about 8 large), pitted and roughly chopped
- 1/2 cup light coconut milk
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
- 1/4 cup shredded unsweetened coconut
Preparation
Step 1
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Items to add:
1 cup whole wheat pastry flour
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1 cup whole wheat pastry flour
Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper and set aside.
In a large bowl, whisk together cocoa, both flours, salt, baking powder and baking soda. Whisk thoroughly to eliminate any lumps. Set aside.
Add bananas, dates, coconut milk, water and vanilla to a blender. Blend until dates are chopped very small and the mixture is thick and smooth, 1 full minute or more.
Make a well in the center of the flour mixture. Pour in the banana mixture, and fold the wet ingredients into the dry ingredients until just combined, taking care not to overwork the batter. Pour the batter into the prepared pan and smooth the top evenly with a spatula. Sprinkle coconut on top. Bake until the top is firm and a toothpick inserted in the cake comes out clean, about 45 minutes.
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