At first glance this recipe looks pretty strange – there’s not much to it. There is no flour or eggs, in fact there appears to be nothing but banana holding this together.
But it’s so yummy and it is a great morning tea snack, served with sweet cashew cream – and if you cook it in a loaf tin and then slice it, it makes an awesome breakfast served hot with butter for hungry kids in the morning (this would be what my kids might eat while they are waiting for their 2nd breakfast of something more substantial). It also freezes well. You can slice it, keep it in the freezer and just warm up as many slices as you need.
And of course, I have adapted the recipe from another one, because that’s how I cook. The original recipe can be found in the 2001 edition of The Australian Women’s Weekly Allergy-Free Baking cook book, on page 40. I have taken out the sugar and changed the oil from vegetable oil to coconut oil but that’s about it. It’s unclear what the purpose of the baking powder is in this, as it doesn’t rise much, so I think you could probably leave that out too.
(grain/gluten-free, sugar-free, egg-free, dairy-free)
1 1/2 cups mashed over-ripe banana
1/2 cup dates
1/2 cup coconut oil
2 tsp gluten-free baking powder
1 tsp mixed spice
2 1/2 cups (200g) desiccated coconut
1 3/4 cups (225g) linseed, sunflower and almond meal (LSA)
Preheat the oven to 180c. Grease loaf pan/muffin trays.
Blend banana, dates, oil, baking powder and spice until smooth.
Pour mixture into a bowl and add coconut and LSA.
Spread into loaf pan/muffin trays.
BAKE – 10 minutes for mini muffins, 20 minutes for large muffins, 45 -50 minutes for loaf pan
(should go brown on top but not black – watch that coconut it burns quickly!)
1 cup soaked raw cashews
1/2 cup water
2 tbs maple syrup/honey
1 tsp vanilla essence
Blend on high until smooth. Chill for half an hour before serving.