Just made this and it’s delicious! I read other comments and used 1/2 c of cocoa instead of 1/4 c. I also added walnuts. I will definitely be making this again!
We made this cake and found it to be really delicious and super moist. We added some cinnamon and 1 teaspoon of vanilla extract, but left the recipe as written otherwise. Two thumbs up.
This was super delicious and moist. I doubled the cocoa as another reviewer suggested and eliminated the oil and added 1/2 cup applesauce instead. My husband and I both loved it and I will definitely make again.
eriously delicious. I am delightfully surprised by how the resulting product is moist and fluffy.
The only change I made was I used white chocolate chips instead of semi-sweet (mainly because I had no semi-sweet chips around my house). I think the biggest tip is make sure you mix thoroughly in the pan (this isn’t a dump cake by any means) and scrape the sides of the pan before you bake. This is a good combination of cocoa flavor with the slight reminder there is banana (the banana provides all the moisture that eggs normally would provide). I would make this again in a heartbeat!
I like it because is not very sweet. Tastes a little dark, just the right amount of sweetness, just the right amount of bitterness.
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 bananas
4 ounces dates (about 8 large), pitted and roughly chopped
1/2 cup light coconut milk
2 teaspoons pure vanilla extract
1/4 cup shredded unsweetened coconut
Preheat the 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, 2 tablespoons 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.
Let the cake cool in the baking pan on a cooling rack for 5 minutes, then remove cake from the pan and cool completely. Peel the parchment paper off the cake and cut cake into squares for serving. Wrap any remaining cake tightly and store at room temperature or in the refrigerator.
Per Serving: Serving size:
1/12 of cake
170 calories (30 from fat)
3.5g total fat
1.5g saturated fat
5 g dietary fiber
Iced Pumpkin Cookies Recipe
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Chocolate Cappuccino Cheesecake Recipe
This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Marbled Pumpkin Cheesecake Recipe
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.