My younger sister just turned 21 – I am so excited! To celebrate this momentous occasion (and since I’m always on birthday cake duty) I decided to make her a cake. But being the indecisive little third child she is, she told me to “get creative and do whatever” each time I asked her what kind of cake she wanted…
So I did. And it was glorious.
She loves bananas and banana cake, so I decided to combine that with another favorite: Samoas. Yes, like the Girl Scout Cookie. The result is tender, moist banana cake layered with creamy banana coconut filling and flooded with ooey gooey caramel sauce and chocolate ganache. Needless to say, it was a hit.
Ooey Gooey Banana Samoa Cake
gluten-free, dairy-free, grain-free, casein-free, soy-free, refined sugar-free, Paleo
- 6 eggs
- 2 cups light coconut milk
- 1/2 cup very ripe bananas, mashed
- 3/4 cup coconut sugar
- 2 tablespoons vanilla extract
- 1/2 cup coconut flour
- 1 1/2 cups cashew meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- coconut oil, for pans
1. Preheat the oven to 350°F In a large bowl, use a hand mixer or stand mixer to whisk together eggs, coconut milk, and bananas until foamy, about 1 minute. Add in coconut sugar and vanilla and whisk 2 minutes until well-combined.
2. In a medium bowl, combine coconut flour, cashew meal, baking soda, and sea salt.
3. Add dry ingredients to wet and beat until smooth.
4. Grease two 8″ round cake pans generously with coconut oil. Divide batter between the two pans. Give ’em a smack on the counter to break up any air bubbles, and place in the oven to bake for about 40 minutes, or until the cake pulls away from the side of the pan and a toothpick inserted into the center comes out clean.
5. Let cool completely before removing from pan. Refrigerate or freeze if not frosting immediately.
Banana Coconut Filling
- 1 heaping cup dates, pitted, plus water to soak
- 1 medium banana
- 1 1/4 cup unsweetened coconut flakes
- 2 tablespoons honey or maple syrup
1. Place dates in a small bowl. Cover with very hot water and let soak for 15 minutes.
2. Drain dates and place in food processor with banana and honey. Process until smooth.
3. Add in coconut and process for 30 seconds. The mixture should be chunky.
Caramel Sauce (lightly adapted from Elana’s Pantry)
- ¾ cup coconut cream
- ¾ cup coconut sugar
- 2 tablespoons honey
- ¼ cup palm shortening
1. Place coconut cream, coconut sugar, and honey in a sauce pan and bring to a boil.
2. Reduce heat and let simmer for 10 minutes.
3. Remove from heat for five minutes and then stir in shortening.
- 1/2 cup full fat coconut milk
- 1/2 cup Enjoy Life chocolate chips
1. Heat coconut milk and chocolate chips in a small saucepan over very low heat and whisk together until melted.
2. Remove from heat.
- Banana Cake
- Banana Coconut Filling
- Caramel Drizzle
- Chocolate Ganache
- 2-3 bananas, sliced
1. Place one layer of banana cake on a cake plate. Spread half of the banana coconut filling on the top of the layer.
2. Place banana slices in a single layer over the entirety of the cake.
3. Flood the spaces between the slices with the caramel sauce, letting it drip down the sides. Drizzle an ample amount of chocolate sauce over the slices. This is getting covered up by the next layer, so get as messy as you want with it.
4. Place the second cake layer over the first. Spread remaining banana coconut filling on top.
5. Arrange banana slices in a single layer around the perimeter of the cake.
6. Flood the center with more caramel sauce. Use a fork or spoon to drizzle more chocolate ganache into the center and over the sides of the cake.
7. Slice, serve, and enjoy!
What’s your favorite kind of birthday cake? Let me know in the comments!