One can never have too many bananas on hand as far as I am concerned. My counter is often overflowing with them and I use them for breakfast, smoothies, and of course delicious desserts! Some of my favorite in fact. It helps that banana is a wonderful neutral base and pairs with so many different things like peanut butter and chocolate.
To be honest, I wanted to make something with bananas this weekend, but I was not sure what. A cake? Maybe a chocolate and peanut butter banana cake? That was what my mind kept coming back to as I brainstormed dessert ideas with banana. I asked Eric what he thought and he was all like "Hell yeah! I love anything with peanut butter and chocolate!" So it was settled, I was going to make a cake with bananas, peanut butter and chocolate.
Not just any chocolate and peanuts though, raw cacao nibs and cacao powder goodness with raw jungle peanuts and butter. This was going to be epic! I made a crunchy cacao crust, then topped it off with the most luscious cacao avocado mousse, then a sweet banana jungle peanut butter mousse, and jungle peanut butter swirled in plus a few banana slices, more peanuts and cacao nibs for good measure.
It was simply heavenly! A monkey's dream...or maybe just mine. Or my boyfriend Eric's. Indulgent it was, but one needs to indulge every once in a while to stay happy in my opinion. And you will definitely be in your happy place while enjoying this yummalicious goodness!
Raw Jungle Peanut Cacao Banana Dream Cake
Makes one 6 inch cake
2/3 cup sprouted buckwheat, dried in the dehydrator (or additional shredded coconut)
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
3/4 cup soft medjool dates, pitted and chopped
3 Tbsp raw cacao powder
Chocolate Mousse Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/2 cup plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquefied
Peanut Butter Banana Mousse Filling:
1 cups young coconut meat*
1 cup jungle peanuts, soaked 2 hours and drained
2 Tbsp jungle peanut butter
3/4 cup bananas, sliced
1/3 cup raw coconut nectar, or your choice of liquid raw sweetener
1/4 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/4 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
1/4 cup jungle peanut butter, a little water mixed in if to thick to make it runny but still gooey
1/2 cup raw jungle peanuts and cacao nibs
1/2 cup sliced bananas
1/4 cup cacao nibs
sliced fresh bananas
Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the chocolate filling, combine all ingredients in a high speed blender or food processor and process until smooth. Set aside.
To make the peanut butter banana filling, in a high speed blender or food processor, combine coconut meat, peanuts, bananas, nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Set aside.
To assemble cheesecake, set aside about 3 Tbsp of the chocolate filling, then pour the rest of chocolate filling over the crust, then drop some of the gooey jungle peanut butter over it by the tsp, then swirl it with a knife. Scatter some peanuts and cacao nibs over that. Then cover with a layer of banana slices. Then pour over the banana peanut butter layer, then drop more of the gooey jungle peanut butter by the tsp over that and the reserved chocolate filling (also by the tsp) and swirl with a knife. Place in the freezer for about 4 hours to firm up.
When the cake is ready, garnish the top of the cake with banana slices, cacao nibs and peanuts before serving.
*If you do not have access to young coconut meat, you can substitute 1 cup raw cashews soaked for 4 hours and drained.