Oil-free Banana Fig Cakes with Date-Coconut Drizzle
Moist and tender banana & fig cakes with a rich and decadent date-coconut drizzle. Vegan and oil-free.
1 cup dried figs
~1 cup boiling water
3 large, very, very ripe bananas, mashed
1/2 cup non-dairy milk
1/2 tsp. vanilla
1/4 cup natural peanut butter
1/4 cup pure maple sugar
1 1/2 cups whole wheat pastry
1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. stevia powder
1 tsp. cinnamon
1/2 tsp. salt
1/3 walnuts, chopped
1/4 cup dates (about 6), soaked, drained, and chopped
1/4 cup water (+ more for thinning if needed)
2 Tbsp. virgin coconut oil
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
Preheat the oven to 350-degrees F and lightly oil a 6-cup mini-cake pan (or use a 12-cup muffin tin or a loaf pan).
In a small bowl, soak the figs in enough boiling water to cover and let soak for about 30 minutes. Drain the figs and coarsely chop.
In another small bowl, bananas, nut milk, vanilla, peanut butter, and maple sugar. Set aside.
In a large bowl, combine the flours, baking powder, baking soda, cinnamon, salt, and stevia powder. Stir in the wet ingredients and mix until thoroughly combined – then stir in the figs and nuts. Divide the batter among the mini-cake tins. Bake the cakes for about 30-35 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Divide date-coconut drizzle on the cakes and serve.
Place all ingredients in a blender and process until smooth. You want a drizzlable consistency, so add water as necessary. Make this oil-free by omitting the coconut oil and using less water. The drizzle won’t firm up as much as it sits, but it will be just as tasty.