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I love banana bread/loaf/cake. Whenever I see it I have to have it. It is a cake like item that has bananas in it so therefore it is a healthy alternative to my usual chocolate choices. However in real life banana bread can be less than healthy so on the odd occasion I feel like being a good and responsible adult I make this.
3 mashed ripe bananas
30 grams of butter or solid coconut oil
3 tablespoons of maple syrup
3 teaspoons of cinnamon
1 teaspoon vanilla extract
3 free range eggs
1/2 teaspoon of baking soda
1 tablespoon of lemon juice
220gm ground almonds
2 tablespoons LSA
1/2 cup chopped dates (or ginger if you wanted to get fancy).
Small pinch of salt
Preheat oven to 170c degrees. Mash bananas and add to melted butter (or coconut oil). Add maple syrup, cinnamon, vanilla, eggs, baking soda, lemon juice, and salt. Mix well with whisk. Add ground almonds, LSA and dates. Fold together and put it in the loaf tin.
I sprinkled cacao nibs and nuts over mine before baking because I am reeaallll fancy like that (or maybe I am trying to use ingredients in the pantry that cost more than my car that I just HAD to have…)
Bake for about an hour or until a knife or skewer comes out clean.
You can make your own ground almonds if you have a coffee grinder and no life commitments or easily buy it at most supermarkets. The almonds add more protein to the bread, and gives it a better nutritional profile. LSA is great for added fibre, cinnamon is great for helping to balance your blood sugars.
So there you go – now all you have to do is inform your boss you need some extra time in your day for this essential main meal…Yeah good luck with that 🙂
Whilst I love chocolate self saucing pudding more than I love Doogie Howser (which is saying A LOT) – unfortunately the feelings are not mutual, and as I only eat dinner to get dessert this places me in quite the predicament. Not a Max Key type predicament but a serious one none the less…
So instead of my old fave I tried this recipe and I think its a winner. The recipe makes quite a large amount so you could halve it, freeze some or just suck it up and eat it all. I am for the third option. No-one likes a quitter.
Banana, ginger and Date Pudding thing:
1 cup chopped dates
2 bananas sliced
4 tablespoons maple syrup
3 mashed very ripe bananas
1/4 cup honey or rice malt syrup
5cm of fresh ginger (grated)
1/3 cup chopped crystallised ginger (optional)
1 lemon zested
1/4 cup olive oil
1/4 cup coconut oil
1 cup rice flour
1/2 baking soda
Line a brownie/small baking dish with baking paper. Chop 2 bananas and the dates and maple syrup – add to the tray – push the ingredients down firmly on to the paper.
Mash the remaining 3 bananas and leave for 15 minutes, then add honey/rice malt syrup, ginger, lemon zest and oil. Mix well.
Add rice flour, baking soda, salt and mix thoroughly. Pour over the dates and the bananas and bake at 180 degrees for 45 minutes or until a skewer/knife comes out clean. Serve hot with yoghurt, cream or ice cream. Or you could serve it cold topped with lemon curd or hazelnut chocolate butter or coffee icing or half a double chocolate magnum if one was to have one in the freezer aka make a special trip to the petrol station…