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Den oslagbara Bananoffeetårtan

Let us present the Caring Banoffee Cake, which is the perfect cake to offer at parties or as a luxurious dessert at dinners with your loved ones. It's designed with quality fats for your hormones and flavors for the soul. Soothes the sweet tooth when you have your period and is also sugar-free, dairy-free, gluten-free and packed with lots of good nutrition! Children also love it so it is perfect for all children's parties.

Imagine a chewy and crispy base combined with sweet banana, soft caramel and creamy coconut cream. Sprinkle cocoa nibs on top for extra crunch which also contains magnesium which helps the body to relax. Also soothes the sweet tooth that you can experience when you have your period!

Recipe for the best banana offetta cake

Ingredients layer 1:
1.5 dl pumpkin seeds
1.5 dl Brazil nuts
1 dl almonds
0.75 tsp iodized salt
12 fresh pitted dates
0.5 dl neutral coconut oil

Do this:
Mix the pumpkin seeds, brazil nuts and almonds into a fine flour in a food processor and then mix in the remaining ingredients and mix everything until you get a smooth batter. The batter should be crumbly. Press the batter onto a baking paper in a round shape so that it has approximately 1.5 cm high edges on the sides. Store the cake for that long in the freezer.

Ingredients layer 2:
15 fresh pitted dates
3 dl coconut milk in tetra
2 tbsp almond butter
1 tsp real vanilla powder
0.5 tsp iodized salt

Do this:
Core the dates and mix all (above) ingredients to a smooth batter. A tip is to use a powerful mixer to get the batter completely smooth. Pour the caramel sauce over the first layer and save some to decorate the cake for the last step.

Ingredients layer 3:
2 cans chilled coconut cream
1 banana
1 tsp real vanilla powder

Do this:
Set the coconut cream in the fridge for a few hours. Just use the top creamy layer of the coconut cream, mix in real vanilla powder and beat until creamy with an electric whisk. Slice a banana into thin slices and spread over the caramel layer. Spread the whipped cream in an even layer on top of the bananas. Top with cocoa nibs and drizzle over the remaining caramel sauce. Layers one and two work perfectly to be made the days before and stored in the freezer while layer 3 and the garnish are made the same day.

The cake lasts a maximum of three hours in the fridge before serving, so if you have pieces left over, the cake is great for freezing.

Did you like this recipe?

We can also recommend our Saffron Cheesecake , which works on all occasions and for all ages. Our Semmelkladdkaka has also become one of our most saved recipes.


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