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Banana Nice-Cream Cake with Honey Almond Crunch Recipe

written by Lisa Guy

dessert cake eatwell

Banana Nice-Cream Cake with Honey Almond Crunch Recipe

Credit: Lisa Guy

One medium banana contains around 2.7g of your daily dietary fibre intake. Fibre works to keep you regular, preventing constipation and helping to reduce the risk of bowel cancer. Bananas are also one of the few fruits that contain a type of fibre called resistant starch, which supports and maintains the health of our colons by promoting healthy levels of “friendly” bowel bacteria.

Serves: 6–8

Ingredients

Method

  • Topping
  • ¾ cup whole raw almonds
  • 1 tbsp raw honey

  • Base
  • 6 medjool dates, pitted
  • ¼ cup oats
  • ⅓ cup raw almonds
  • 4 tbsp coconut oil

  • Filling
  • 4 ripe bananas
  • ¾ cup coconut cream
  • 1 tsp vanilla extract
  • 3 heaped tbsp raw honey or maple syrup
  1. Preheat oven to 180°C.
  2. To make topping, place almonds in small bowl and drizzle with honey. Mix until almonds are coated.
  3. Place on baking tray with baking paper and bake for 10 mins.
  4. Let almonds cool then roughly chop.
  5. Place base ingredients in food processor and blend until well combined.
  6. Line cheesecake tin with baking paper. Place base in tin and press down evenly.
  7. Place in freezer for 15 mins.
  8. Add all filling ingredients to food processor and blend until well combined.
  9. Pour over your base and return to freezer for 4 hours or overnight, until set.
  10. Top with honey almonds and leave out of freezer for 5 mins before serving to allow it to soften a little.




  

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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