plantbased vegan vegetarian

Banana Snack Cake

ready in: family friendly

servings: serves 9-12

by: Ceres Organics

This rich, moist banana snack cake is a great way to use up over ripe bananas. Perfect as a lunchbox treat or dessert paired with coconut yogurt.



  • 2 cups Organic Spelt Flour, Wholemeal
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup Organic Coconut Sugar
  • ¼ cup Organic Olive Oil, Extra Virgin Cold-Pressed
  • 4 ripe bananas, mashed
  • ¼ cup filtered water
  • 1 teaspoon vanilla powder


  • 170 grams chocolate
  • ½ cup Organic Coconut Milk


  1. Pre-heat oven to 180°C degrees. Lightly grease a 9-inch square baking pan.
  2. In a small bowl, combine the flour, baking soda and salt. In a separate large bowl, whisk together the sugar and oil, then add bananas. Add water and vanilla, stirring to combine.
  3. Add the flour mixture, stirring just until wet.
  4. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  5. To make the ganache. Add your coconut milk to a small saucepan and bring to a gentle boil. Pour over the chocolate and whisk until all of the chocolate is melted and smooth.
  6. Allow to cool to room temperature, stirring every 15 minutes or so until the chocolate has thickened into a spreadable frosting.
  7. Frost your cake and eat! Keep any remaining cake in an airtight container in the fridge. It will keep for 2-3 days – but it is equally great as is, no ganache!


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