That Sugar Movement


Choc Banana Celebration Cake

  • Choc Banana Celebration Cake - Serves Serves: 15
  • Choc Banana Celebration Cake - Prep Time Prep Time: 25 minutes
  • Choc Banana Celebration Cake - Cook Time Cook Time: 1 hour

contains nuts, dairy and eggs

We thought it was time to give you a special treat – and this is just the thing. This is a BIG cake – so let us assure you that at a minimum 15 portions, it’s only hitting 2 teaspoons total sugar per person, but contains no added sugars. And while we’re all about lowering sugar intake, we don’t want to deny you the odd treat.

It’s gluten-free, moist, with a beautiful hit from the cacao. If you have the time, process blanched almonds to make the meal – it will give you a more interesting texture than shop-bought. And as you can see from this photo – there was someone who couldn’t wait to reach in and have a taste!


  • 10 - dates, pitted
  • 1 3/4cup - water
  • 300g - butter
  • 5 - eggs
  • 5 - very ripe bananas
  • 225g - yoghurt
  • 1 1/2cup - coconut flour
  • 3/4cup - almond meal
  • 1/2cup - cacao
  • 4tsp - bicarbonate of soda
  • For the topping:
  • 400g - mascarpone
  • 1/4cup - of the reserved date mixture


For the cake:

  1. Preheat the oven to 175 degrees Celsius.
  2. Grease a 22cm springform cake tin with butter and line with baking paper.
  3. Blend the dates with the water until smooth (this should make about 2 cups).
  4. Using a cake mixer or handheld beater, beat 1 1/2 cups of the date mixture with the butter until light and creamy.
  5. Beat in the eggs, one at a time.
  6. Add the bananas and yoghurt, beat until you get a smooth batter.
  7. In a separate bowl, combine the dry ingredients.
  8. Beat the dry and wet ingredients together.
  9. Pour into the cake tin, smoothing the top with the back of a spoon.
  10. Bake for 50-60 minutes until a skewer comes out clean. Leave to cool completely.

For the topping:

  1. Whisk 1/4 cup of the reserved date mixture into the mascarpone.
  2. Pour onto the cake and push it gently out from the centre towards the edges, so it tumbles gently down the side – don’t worry if it looks a little messy – it’s rustic!
  3. Drizzle the remainder of the date mixture on to the cake, then use a skewer to create swirls.

Keep in the fridge and bring to room temperature just before serving.

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