Serves: 12
Preparation Time: 20 minutes
 
Ingredients:
2 cups (240 g) whole wheat pastry flour
1 teaspoon baking soda
1 cup (200 g) date sugar
1 cup (250 mL) unsweetened applesauce
4 ripe bananas, mashed
1/4 cup (63 g) water
1 teaspoon vanilla extract
1 cup (120 g) walnuts, chopped
MACADAMIA CREAM
2 2/3 cups (357 g) raw unsalted macadamia nuts
1 3/4 cups (438 mL) soy milk (add a little more if you'd like a thinner topping)
1 1/3 cups (196 g) pitted dates-preferably Medjool (nice and plump)
1 cup (96 g) unsweetened shredded coconut

Instructions: Preheat oven to 350 degrees. Mix flour and baking soda in a medium bowl. In a large bowl, beat date sugar and applesauce together. Mash bananas and mix in. Add the water and vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and stir to mix. Spread in a 9" X 13" (23 x 33 cm) non-stick baking pan. Bake for 40-45 minutes, or until toothpick inserted into the center comes out clean.
MACADAMIA CREAM: Blend the nuts, soy milk, and dates together in a high-powered blender until smooth and creamy. When the cake is cool, spread the macadamia cream over the top and sprinkle with coconut.

Note: As shown, top with fresh sliced strawberries and blueberries for a fun Fourth of July treat!