Saturday, October 27, 2012

Raw Banana Spice Streusel Coffeecake with Banana Spice Ice Cream

 
Whenever anyone tells me that they throw away over-ripe bananas, I ask them..."What is wrong with you?!"  And then tell them to save them for me next time.  Because to me they are a gold mine, just waiting to be utilized in something delicious! 

 
So when they were going to simply toss a bunch of over the hill bananas at work (since people do not typically buy them when they look like that, except maybe me because I mostly use them for cakes and such), you bet I pounced on them!  I was pretty thrilled as I have been wanting to try making a raw banana cake lately. 

 
I know people do not typically think of bananas being fall-like, but I thought a spiced banana streusel coffeecake would be appropriate!  Warming spices, no matter what they are in remind me of autumn.  Especially when the aroma of the cake starts to fill the kitchen as it is "baking" in the dehydrator.  For this cake, in between the cake layers, and the streusel, I added a bit of caramel, as caramel and bananas belong together, and why not make the cake even more heavenly?! 


The cake was wonderful on its own, but me, always wanting to be a bit excessive sometimes in the dessert department accompanied it with raw banana spice ice cream.  I had far to many bananas afterall to be used in the cake alone. One person's over ripe bananas worthy of tossing are my treasure.  And delicious treasure it was!


Raw Banana Spice Streusel Coffee Cake
Serves 4

Cake:
1 cup soaked almonds, dehydrated
1 cup sprouted, dehydrated buckwheat groats (or additional almonds if you don't care to make them)
1 3/4 cups dried shredded unsweetened coconut
1/4 tsp sea salt
2 tsp ground cinnamon
1/2 tsp ground cardamom
1 tsp pure vanilla extract
12 medjool dates, pitted
2 small organic bananas, mashed

Streusel:
3/4 cup dried shredded unsweetened coconut
3/4 cup pecans, soaked and dried
8 medjool dates, pitted
1/8 tsp sea salt
1/4 cup coconut
1/4 cup chopped pecans

Caramel:
10 medjool dates, pitted
1 Tbsp almond butter
2 Tbsp agave nectar or honey
1/4 tsp sea salt
1 Tbsp coconut oil
1 tsp pure vanilla extract
2 Tbsp water


Banana Spice Ice Cream (recipe follows)

To make the cake, combine buckwheat, coconut and almonds in the food processor and process until finely ground. Add the sea salt,  spices, vanilla, and dates and process until well blended and starting to hold together.   Add the banana, and process until well combined.  Place the mixture onto a teflex lined dehydrator sheet, and shape into a square, about 2 inches thick. Dehydrate for 6 hours, then flip over and let dehydrate another 2-4 (until dry but not too dry, still a little moist in the middle). Remove from the dehydratorset aside while you prepare the streusel and caramel.
To make the streusel, combine 3/4 cup coconut and 3/4 cup pecans in the food processor and process until finely ground. Add the dates and sea salt and process until starting to hold together. Pour into a bowl, and mix in the remaining coconut and chopped pecans. Set aside in the fridge.
To make the caramel, combine all ingredients in the food processor and process until smooth.
To assemble the cake, cut off the ragged edges so you have a nice square, then cut in half. Spread half the caramel over one half, then sprinkle with half the streusel. Top with the other half of the cake, spread with remaining caramel and sprinkle with the remaining streusel. Serve with banana spice ice cream! 

Raw Banana Spice Ice Cream:
Makes about 4 cups

1/2 cup coconut water
1 cup raw cashews, soaked 4 hours and drained
1 cup young coconut meat, chopped
1/4 cup raw agave nectar or raw honey
seeds of one vanilla bean
a pinch of sea salt

2 tsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
2 small, ripe organic bananas
1/4 cup coconut oil, warmed to liquid

 Add coconut water to a food processor, along with cashews, 1/2 cup cashews, coconut meat, agave nectar, vanilla, sea salt, spices and bananas. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions. Remove from ice cream make and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.


10 comments:

  1. How wonderful is this?! I love anything banana!

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    1. Thanks Heather :)! Me too, and a nice change from banana bread ;)!

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  2. Any suggestions for a buckwheat replacement for those who are grain free?

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    1. Sure, you can use walnuts and it works the same!

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  3. Love the look of this :) It also appeals that you used buckwheat in the cake, just takes a little bit of the heaviness/richness away which would be had using all nuts.

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    1. Thanks Emma :)! If you wanted to, you could replace all the nuts in the cake portion with buckwheat, it tastes the same. It is nice, because the buckwheat is a little cheaper than the nuts too ;).

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  4. Wow! This looks incredible! I love banana bread but my tummy doesn't like it one single bit :( Thanks for sharing this perfect alternative! Definitely must try, especially with a nice scoop of that icecream :D

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    1. Thank you :)! Happy to share with you, I hope you do try it!

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  5. Looks really good!
    Just one question; I don't really understand how, for the cake, you are supposed to use 1 cup soaked almonds, dehydrated..
    If I understand english(I'm Dane) correct it means that they should be soaked/wet and dehydrated/dry? :)

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    1. Correct! The purpose of soaking them is to make them more digestable, but then they need to be dried to get the proper consistency for the cake.

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