Preparation:

• Peel the bananas.
• Slice the bananas lengthwise.
• Put the banana slices onto dehydrator trays.
• Dehydrate the banana slices at 48 C / 118 F degrees for about 8 hours.
  
  
• Remove the pits from the dates.
• Put the dates and carob powder in the food processor.
• Blend these ingredients into a dough-like mixture.
  
  
• Place a baking paper sheet on the bottom of the cake mold.
• Put the dough into the cake mold.
• Spread the mixture over the entire surface of the bottom of the cake mold, thus creating the cake crust.
  
  
• Put the fresh and dried bananas, as well as the carob powder in the blender.
• Blend these ingredients into a filling.
  
  
• Transfer the filling to the cake mold.
• Place the cake in the freezer to tighten.
  
  
• Take the cake out of the freezer.
• Transfer the cake from the mold on a tray.
  
  
• Garnish the cake with some raspberries.
  
  
• The cake is done!

When bananas take on the color of carob in a thick filling and then are joined by pink raspberries, you get an irresistible combination of colors and flavors. Thanks in advance for commenting and sharing this recipe.

Keep glowing,
Marina