Ingredients (for 18 x 23 cm mold):

  • 2 very ripe bananas
  • 30 g of melted butter or coconut oil
  • 60 g date puree (or cane sugar)
  • 1 small egg, beaten
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 60 g Tree Nuts skim hazelnut flour  
  • 60 g of plain or whole wheat flour
  • 50 g, or less than half a cup of roasted hazelnuts, mixed whole and in pieces
  • 1 banana on top of the cake
  • 2 tablespoons of roasted hazelnut crumble
  • 1 tablespoon of cane sugar

Banana and hazelnut cake

  1. Mash bananas with a fork, mix with melted butter or coconut oil.
  2. Add the date puree, beaten egg, vanilla, mix.
  3. Add the flour mixed with baking soda and a pinch of salt, mix only until the ingredients are combined - not too long.

    IMPORTANT! The dough should not be stirred for too long, the consistency should remain heterogeneous.
  4. Finally, add the pieces of hazelnuts and stir briefly.
  5. Transfer the dough into a flat 18 x 23 cm pan.

6. Cut the additional banana lengthwise and place it on the cake
7. Mix the crushed nuts with sugar and sprinkle on the dough.
8. Bake in an oven preheated to 170 ° C for 45 minutes, until the so-called dry stick.
9. It is best to cool the dough in a mold, and when it is cold, remove and cut it.


 More details, practical tips and more photos can be found on the blog Z widokiem na stół.
Copyrighted photos before copying - ask.


Tree Nuts

Zbigniew Ciemieniewski
Przetwórstwo Rolno-Spożywcze
Dzika 23 st.
43-215 Jankowice

Tax ID: PL9541599964
Online shop: +48 509 339 244
Producer: +48 515 394 021

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