Banana-Peanut Butter Cake


300g almond flour (ground almond)

200g dates (soaked in water overnight)

100 g organic peanut butter

4 smashed ripe banana

100ml plant based milk

juice of half lemon

1 teaspoon cinnamonn

1/3 teaspoon ground cloves



  1. Heat oven 200ºC
  2. Blend the dates, the plant based milk, the cinnamon, the lemon, the vanilla and the ground cloves.
  3. In a large bowl, stir together with the smashed ripe bananas and the almond flour.
  4. Dispose the dough in a silicone form.
  5. Bake for 40 minutes.
  6. Allow it to cool it.
  7. Top it spreading the peanut butter and some coconut flakes.
  8. When it’s cold, cut it and transfer it to a tray.
  9. Stored it at the fridge for up to 1 week.


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