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Banana Flag Cake


Banana Flag Cake

Serves: 18

Category: Desserts
Author: www.DrFuhrman.com
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Rated by: 34 members

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This special occasion cake will be a hit with everyone at the party! Decorate it with your favorite fresh fruit.

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Ingredients:

2 cups whole wheat flour
1 teaspoon baking soda
1 cup date sugar
1 cup unsweetened applesauce
4 ripe bananas, mashed
1/4 cup water
1 teaspoon alcholol-free vanilla extract
1 cup walnuts, chopped
MACADAMIA CREAM
2 2/3 cups raw macadamia nuts (or cashews)
1 3/4 cups soy milk (add a little more if you'd like a thinner topping)
1 1/3 cups pitted dates-preferably Medjool
1 teaspoon alcohol-free vanilla extract
TOPPINGS
1 cup unsweetened shredded coconut
2 cups organic strawberries
1 cup blueberries

Instructions:

Preheat oven to 350 degrees.

Mix flour and baking soda in a medium bowl.

In a large bowl, beat date sugar and applesauce together. Mash bananas and mix in. Add the water and vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and stir to mix.

Spread in a 9" X 13" non-stick baking pan. Bake for 40-45 minutes, or until toothpick inserted into the center comes out clean.

While cake is baking, make the macadamia cream by blending the nuts, soy milk, and dates together in a high-powered blender until smooth and creamy.

When the cake is cool, spread the macadamia cream over the top and sprinkle with coconut. Garnish with blueberries and strawberries to create stars and stripes.

Calories 378; Protein 7 g; Carbohydrates 46 g; Total Fat 21.7 g; Saturated Fat 4.2 g; Cholesterol 0 mg; Sodium 87 mg; Fiber 6.9 g; Beta-Carotene 100 ug; Vitamin C 13 mg; Calcium 47 mg; Iron 2.1 mg; Folate 32 ug; Magnesium 78 mg; Zinc 1.1 mg; Selenium 12.9 ug

Comments (25):

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fat_vegan

07/08/2006 02:28 PM

Rated this recipe:

I made this cake for the 4th of July party that my parents threw for all my extended family. It was a hit across all generations. My great aunt called it "heavenly"!

When I was making it, the cake looked, smelled and tasted great. But when I was making the cream and tasted it before adding it to the cake, I was a bit skeptical. As a stand-alone cream, I wasn't sure I liked it too much. But I added it to the cake anyway (mostly because I had nothing else to frost it with) and the combination of the cake and cream was excellent!

It was really good! I'd make this again without hesitation.
This comment was last edited on 07/25/2006 06:19 PM

Lorraine

07/26/2006 02:33 AM

Rated this recipe:

Delicious! I made this for my father's July birthday, and everyone in the family enjoyed it. It was nice, too, that the macadamia nut (make sure the raw macadamias are fresh-tasting, not rancid, to get a good flavor) cream frosting was pale enough to decorate with an easily visible "Happy Birthday" message. There wasn't enough room left to create a flag, but, along with the coconut flakes, I did use some of the strawberries & blueberries to decorate the cake, and served the rest with slices of the cake. I'm planning to bake this one for the next birthday that comes up!

TOMCAP

02/14/2007 05:31 PM

Rated this recipe:

My nine-year old really liked this cake, and I was really surprised that my husband, who is skeptical of all things healthy, liked it a lot and actually said enthusiastically when he was finished, "That was really good."

I myself made the mistake of tasting the frosting before I put it on the cake. Alone it had too strong a macadamia nut taste for me, so it colored my opinion of the cake before I'd even eaten a piece. My son, too, said that the frosting didn't smell good as he was checking the cake out while I was frosting it. That made me worry that the nuts weren't fresh, even though the packaging dates told me they were.

But after the whole cake was assembled, with both the frosting and coconut on top, the cake tasted great. Word of warning: I think the cake tastes great as a whole, not in its parts. That is, I tried just the cake with the frosting on top, but without the coconut, and thought that was just OK. Then I added the coconut, and the coconut really brought out a nice flavor in the frosting and the cake. I didn't use any berries because I couldn't find fresh ones, but I'm sure the cake would have tasted even more wonderful with the strawberries on top.

In sum, great cake that I'll be sure to make again, but it definitely needs the coconut and berries on top to acheieve its potential as an awesome cake. Make sure not to skip any of the toppings.

dukhniwaran

10/05/2007 02:28 PM

Rated this recipe:

I made this ahead 3 days for my husband's 60th birthday, and kept it in refrigerators and coolers since we traveled to Pismo Beach, CA for his birthday to celebrate with family. I did a lot of substituting (I'll post later what I did and why) and my version transported great, looked beautiful, and tasted okay. It was a very dense cake that looked better than it tasted. Maybe part of that was from my substitutions and my making it so far ahead.

reederbunch

10/20/2009 03:16 PM

Rated this recipe:

After returning home from a church dinner, where I didn't have dessert. I couldn't stop craving cake. Desperate for cake, I came to find myself a healthy cake to bake.

This is the one I chose. I used cashews in place of macadamia nuts. And used blended up dates in place of date sugar. It tasted very good. Everyone in the house really liked it.

Fruitloops

07/27/2010 05:53 PM

Rated this recipe:

I made this cake for my July birthday and it was fabulous! I don't like coconut so I just left it out. I COVERED the top of the cake with chopped up strawberries and tons of blueberries. Excellent!!

Blue Butterfly

09/30/2010 03:26 PM

Rated this recipe:

This was good, but tasted more like banana bread to my non ETL friends. It is very dense and a little bite goes a long way. I will make it again.

belgarde

07/31/2011 09:36 PM

Rated this recipe:

I've been looking for a good cake to try out on my family. It turned out great and they enjoyed it. It is a pretty dense cake with a nutty banana flavor but hits the spot when you would like something sweet to celebrate. I was careful not to over bake because I thought it would be dry if overdone. I only baked 35 mins and it was moist.

Louannad

09/02/2011 12:58 PM

Rated this recipe: (no rating)

Is this cake one that you can eat without fear of falling off the diet wagon? I mean if I eat a 3" square at once is that too much? Do I have to count calories with this cake? I am new at this new eating life style.

Lola13

09/16/2011 12:55 PM

Rated this recipe:

This is really good! Not sure how to do the rating yet, but I give it 5 stars! I just wish I would have cut the recipe in half since we only have three people in our house. This would be perfect size to take somewhere to share.

cameronnc

10/15/2011 11:28 PM

Rated this recipe:

This is really amazing! My son actually told me I was a masterchef and he is the pickiest one. I did not have applesauce so. I used 6 bananas and half a can of coconut milk. I also added vanilla to the macademia cream. Very satisfying.

mom2my3girls

08/27/2012 04:22 PM

Rated this recipe:

JUst made with the kids...Amazing & easy to make! Great Recipe! Thanks so much!

Mds319

05/26/2013 12:22 AM

Rated this recipe:

Very tasty! Loved the cake by itself so the topping was just a bonus. Very good with fresh blueberries and raspberries

citizenofheaven

05/27/2013 04:06 PM

Rated this recipe:

Great cake and nut frosting ... I didn't decorate it with fruit ... still very good ...

NMNancy

05/31/2013 12:31 PM

Rated this recipe:

This is an awesome cake! I didn't make the macadamia cream, and the cake alone was great. I held back some of the batter, and made banana nut cookies too. They were great also! They were soft-baked, and perfect. I made about 10 cookies after the cake came out, baked them at the same temp. for 25 mins. For each cookie, I put about 1 heaping TB onto a cookie sheet and patted it down a little. I used a 9X9 pan for the cake. The cake without the toppings, or the cookies would make a great lunchbox treat.

mwestbutler

06/07/2013 11:26 AM

Rated this recipe:

I made this for a party. Couldn't get my hands on macadamia nuts, so I used half pistachios and half cashews. The frosting was green and tasted so fantastic. Not needing a flag motif, I covered the top with the coconut, then made diagonal stripes with blue, straw, and raspberries. Crazy beautiful dessert that I served to a house full of non ETL people who loved it. Most satisfying dessert I have tasted on this diet. I will be making this for my own birthday from here on out!

BrigetA

06/21/2013 12:30 PM

Rated this recipe: (no rating)

Is there any way you can substitute medjool dates for the date sugar??

sunseri

08/01/2013 05:11 PM

Rated this recipe: (no rating)

I would like to make this cake and I am trying to figure out what to substitute for wheat flour. I have an allergy to wheat and corn. Does anyone know of some alternative flour that I can use that will give it a nice cake flavor?

Soon-to-be Healthy1

11/04/2013 09:32 PM

Rated this recipe:

Made this for a ladies fall "Nutritarian" dinner I put on for 8 ladies from church seeking healthier alternatives. Made Creamy Lentil and Creamy Asparagus Soups, green salad with creamy balsamic and this cake. Used pecans instead of walnuts, and added some of Fr. F's cocoa powder to cashew cream frosting with a few chopped toasted pecans on top. Was a huge hit! Love this cake, and sooo simple to make.

JFraunberger

04/24/2014 08:00 PM

Rated this recipe: (no rating)

You can try using rice flour but probably need to add more baking powder.Xanthan gum can be a gluten intolerant baker's best friend. Even more than eggs or flax, xanthan gum has the ability to bind your ingredients together to create a solid loaf instead of a pan full of crumbles.

Xanthan gum and guar gum, a similar ingredient, are essential to gluten free baking and are usually available in most health food stores.

Almond flour is one of the best options for use in banana bread. It creates a dense, moist, satisfying loaf that is high in protein as well as fiber.

In addition to almond flour, you can choose from an enormous variety of tasty and healthful gluten free flours for your banana bread.

Quinoa, amaranth, arrowroot, corn, coconut and potato flours are just a few of the available options.


http://gluten.lovetoknow.com/Gluten_Free_Banana_Bread#8
This comment was last edited on 04/24/2014 08:55 PM

Ivana

05/24/2014 11:01 PM

Rated this recipe: (no rating)

I just made macadamia nut whipped cream as described in above recipe, and it was great. I am going to dust off the stainless steel whipped cream maker that I haven't used since becoming vegan almost 3 years ago. The CO2 cartridge should make the whipped cream fluffier. I will let you know how it turned out.

Ninny

07/06/2014 12:14 AM

Rated this recipe: (no rating)

This is one of the best cakes I have tasted in a long time. I did not make the cream. Even though it is good for you, I guess, the calorie content for the cream was really high. With out it the cake had 163 calories instead of 378. I know calories are not suppose to be considered but that is a huge difference. The cake with strawberries and blueberries was amazing without the cream. I would give it a 5 Star rating I just could not figure out how to do this!
This comment was last edited on 07/06/2014 12:15 AM

petermbyrne

08/04/2014 09:36 PM

Rated this recipe:

WARNING - this cake is expensive! My husband and I were craving sweets so he asked me to make him this cake. When I got to the store I was a bit shocked. Not wanting to disappoint him, I got 1 pound of macademia nuts for $13.99 + 8 oz date sugar for $6.49. Happened to have the rest but needless to say after dropping $20+ I thought 'this better be good'. It was just so-so. Better than nothing, but I would recommend the chocolate cherry or banana nut 'icecreams' to this if you are ETL and have a sweet tooth.

leoliz

10/02/2014 11:58 AM

Rated this recipe:

This cake is excellent. When I found this recipe, it was a turning point for me and my husband, enabling us to stay with the nutritarian diet, since he really loves cakes. We've had it with all kinds of fruit--it was especially good with fresh peaches. When I baked it, I used round cake pans lined with parchment paper. It took about 25 minutes to bake and came out of the pans very easily. I don't care for macadamia nuts, though I tried those the first time I made the cake, so I've used cashews instead.

Kate49120

07/29/2015 08:12 AM

Rated this recipe:

I cut this recipe in half and used a 9 x 9 pan. I left off the coconut because my husband doesn't like it. It turned out great; very moist and sweet, but not overbearingly so. It is expensive to make. By the time I bought all of the ingredients, my bill was $32.00. So, needless to say, I will only be making this cake for special occasions. It tastes great but the steep price is hard to swallow.