Banana Peach Cake

Get ready for the ultimate summer treat – the Banana Peach cake! This delightful dessert is made with wholesome ingredients, completely gluten-free, dairy-free, and free of refined sugars. It's incredibly delicious, you won't be able to resist asking for seconds! With peaches in their prime season, why not add them to your favorite dessert or try out this simple and irresistible Banana Peach cake? Get ready to indulge in a slice of pure summer bliss!

Banana Peach Cake

Prep time:15 min
Bake time: 35 min
Total time: 50 min
Serves: 6 to 8

Ingredients

Wet:

• 2 ripe bananas
• 1 cup coconut milk I use can
• 1/3 cup maple syrup
• 1 tsp vanilla

Dry:

• 2 cups oat flour (make your own by blending in the blender)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp salt
• 1 peach sliced

Peach Date Spread

• 1 small peach or 1/2 big peach pitted
• 15 small deglet dates pitted soaked in hot water for 15 min if using Vitamix blender skip soaking and water.
• 2 tbsp water or more to desired thickness. This spread needs to be on a thicker side not runny.

Cake topping

• 4 peaches sliced about 1/2 cm for the top

Glaze for the top of peaches

• 1 tbsp honey or maple
• 1 tbsp lemon

Direction:

1. Preheat the oven to 350F. Grease the round springform pan. I used size 9 x 9.
2. In a medium bowl, mash 2 bananas with a fork. Add coconut milk, maple syrup, and vanilla, and mix well.
3. Add all the dry ingredients to the wet ingredients and combine well.
4. Transfer to the baking tray and make sure it spreads evenly. Place sliced peaches on the top of the dough and press down gently so you can still see the peaches.
5. Bake for 35 minutes.
6. Remove from the oven and let it cool down completely.
7. Make the peach date spread by placing the peach and dates in the blender and process until smooth. This is important as this will help the fresh peach to stay in place. Spread over the cake once the cake is cool down.
8. Layer the sliced peaches overlapping one another starting from the outer side of the cake clockwise until you reach the middle of the cake. This will create a beautiful rose. The best peaches for that are firm once, mine were on the soft side and were easily falling apart.
9. Once done the rose mix 1 tbsp of runny honey or maple syrup and 1 tbsp of lemon juice, stir well and brush the peaches with the glaze to prevent them from going brown.
10. Cut the cake and enjoy!

Tips:

• The more ripe banana the better the cake will be in flavour.
• The peach date is a must or you can use your favourite jam or icing.
• The glaze its a must do not skip that step as your peaches will go brown.
• Best to store the cake in fridge if you have any leftovers. It last up to 5 days.
• Make your own flour by blending 3 cups in the blender. Process until resemble flour.