Served at 2015 FoodnSport Washington Retreats.

Ingredients (Adjust amounts and proportions to taste):

Bananas: 8 Cavendish

Dates: 12 Deglet-Noor

Raisins: ½ C Thompson

Cinnamon: ½ tsp. powder (optional)

Vanilla: ½ tsp. extract (optional)

Equipment:

knife

cutting board

dehydrator with teflex sheets (optional)*

6″ x 8″ x 2″ cake pan (or cassarole dish)

serving spatchula

Directions:

• • 1. Peel the bananas, slice each into 3 lengthwise slabs
    2. (optional)* Put the slices, sliced side down, in the dehydrator on teflex sheets for about 4 hours. They should be only partially dehydrated and still moist underneath and inside.
    3. Soak raisins and dates in water for 30 minutes and reserve the soaking water.
    4. Blend the soaked dates with cinnamon and vanilla into a smooth paste, using soakwater from last step.
    5. Make a layer of banana slices on the bottom of your cake pan, add a layer of date paste and sprinkle with some raisins.
    6. Repeat the last step until you get the desired height for your cake.
    7. Frost the cake with the remaining date paste, optionally reserving some for individual serving garnish
    8. Slice cake and use narrow spatchula to remove from cake pan to place on serving dishes.
    9. (optional): garnish with banana slices and raisins, drizzle with watered down date paste.
    10. Serve.

*You can skip dehydrating the bananas first, however the banana slices are a little more difficult to work with that way. They break apart more, and slip off of each other more.

Makes four 1½” tall 3″ x 4″ servings.

This recipe at the 2015 FoodnSport Washington Retreats