Banana pear, date and nut cake

12 servings
10 min
50 min
Protein enhanced, gluten free, grain free option and dairy free


Number of serving: 12

Dry mix :

1 cup almond meal

¾ cup coconut sugar

1/3 cup plain gluten free flour or coconut flour for grain free

½ cup dried pitted dates (halved)

½ cup walnuts or pecans

1 ½ scoops protein powder

1 tsp each of cinnamon (vanilla powder)

1 tsp mesquite (optional)

1 tsp bi-carb soda

1/8 tsp cream of tartar

Wet mix :

½ large ripe pear

1 large ripe banana

1 free range egg

2 tsp chia

Topping :

2 tbs pepitas

1 tbs coconut shreds

Cinnamon sugar (mix 2 tbs cinnamon with 5 tbs coconut sugar and store in a shaker)

Olive oil spray


  • Preheat oven to 180oc
    Add all of the dry ingredients to a large mixing bowl.
  • Add the wet ingredients to a blender and blend until smooth then add it to the dry ingredients and mix with a large spoon until fully incorporated.
  • Pour into a baking paper lined 20x10 loaf pan and smooth the top. Sprinkle with the pepitas, coconut and cinnamon sugar then spray the olive oil over it to make it set so that it doesn't all fall off when you cut and serve it.

    Cook for 45-50 minutes or until a skewer comes out dry.


Banana Pear, date and nut cake, photo 1Banana Pear, date and nut cake, photo 2Banana Pear, date and nut cake, photo 3

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