Vegan, gluten free

This is a lovely, wholesome sweet treat that is filled wholefood goodness that is as rich and satiating as it comes in the world of banana cake. The pumpkin and spices add a very exciting twist to the flavour while honouring the comfort of a home baked banana treat.


  • Oven
  • Baking dish or cake tin
  • Baking paper
  • Mixer


2 & ⅓ cup x linseed or chia seed meal (grind fresh in coffee/spice grinder or blender if you can)

2 cups x your favourite nut meal (almond, hazelnut, macadamia etc.)

½ cup x desiccated coconut

½ cup x either quinoa flakes, millet flakes or ground up rolled oats

1 teaspoon x cinnamon powder

1 teaspoons x fresh ground ginger

½ teaspoon x cardamon powder

A good pinch x celtic or sea salt (any sea salt is fine)

1 teaspoon x vanilla powder or paste

1 tablespoon x baking powder or bicarbonate soda

½ cup x almond or coconut milk (to soak chia/linseed meal in)

½ cup x maple syrup (or ⅓ cup x rice syrup + 2 Tablespoon x coconut sugar together as a substitute)

1 x ripe mashed banana (for mix)

½ cup x japanese pumpkin (roasted until soft)

1 x ripe banana (to slice on top)

50 ml x melted extra virgin coconut oil

Pepitas, pumpkin seeds or sunflower seeds to sprinkle on top


  1. Preheat oven to 180 degrees
  2. Mix your pre-ground chia/linseed meal with your almond milk or coconut milk.
  3. Meanwhile, warm your coconut oil until it is liquid. You can do this in a small pot on the stove or by filling a bowl with boiling water and placing another bowl on top with the coconut oil in it.
  4. Add all of your ingredients, including the now liquid coconut oil, to the mixing bowl (leaving out baking powder and the banana and seeds that you will be using for the garnish).
  5. Mix on medium speed until everything is combined well. Now add your baking powder.
  6. Line your cake dish with baking paper and pour in your mix being sure to even it out.
  7. Slice your last banana and lay on top of the mix and sprinkle over the seeds.
  8. Bake for 15 minutes and then turn down to 160 and continue to bake for another 25 minutes or until the top is a delicious golden brown colour.


Serve warm straight from the oven or leave to cool first. Either way it is very tasty and more-ish.

This will keep for 2-3 days in the fridge, if it lasts that long.

About The Chef:

Simon Favorito: Executive Chef and Head of Wholefood Education

Simon Favorito comes from a lineage of wholefood chefs & has spent over half his life helping people to discover the magic of wholefood medicine through the culinary arts as a chef, a natural health practitioner, coach & teacher.

Simon offers conscious event catering, educational courses and personalized coaching that combine natural health principles, wholistic nutritional, modern psychology, traditional & contemporary food philosophy to help individuals create their own life changing food culture.

You can find Si cooking and teaching at Billabong Retreat every week Wednesday to Friday. For information on Wholefoods medicine, recipes, workshops and courses, be sure to visit Simon’s Facebook page: Your Conscious Kitchen. or his Instagram Page