Banana Flag Cake
This special occasion cake will be a hit with everyone at the party! Decorate it with your favorite fresh fruit.
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
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
1 cup unsweetened shredded coconut
2 cups organic strawberries
1 cup blueberries
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