Moist Banana and date cake | Gluten free | Refined sugar free
A moist banana cake perfect warm or cold drizzeld with honey. A perfect way to dodge those calories and still have a sweet and healthy treat that kills those cravings.
Ingredients
- 2 very ripe bananas
- A handful of dried full/chopped dates
- 1 tablespoon of virgin coconut oil
- 3 tablespoons of ground Flaxseed
- 70grams of gluten free plain flour
- 1 tablespoon of xylitol
- Half a teaspoon of gluten free baking powder
- A splash of almond milk
Method
Pop the oven on to pre-heat on 190c/Gas 5.
Put the flaxseed in a bowl and add water slowly into the bowl, you only need a small amount of water so keep adding it little by little. Start whisking the mixture so that the flaxseed has a consistency of a beaten egg. Once you have done this pop it in the fridge.
Put the bananas in a different bowl and mash them with a fork so you still have a few lumps – this gives the cake more texture. Melt the coconut oil in a small bowl/cup and pour it in with the mashed banana, now add the flaxseed.
Add the flour, xylitol and baking powder with the banana; coconut oil and flaxseed then splash some almond milk in the mixture, enough so it starts to bind the mixture together, when mixing try and get some air into the mixture so it becomes a little fluffy. After this, add the dates so it is even through the mixture.
The consistency should be quite thick and don’t worry about lumps from banana.
Scoop mixture into a cake or loaf mold (I use a silicone loaf shaped mold)
Bake for 10-12 minutes and you should have a delicious sticky banana and date cake! Add honey on top for a lovely glazed finish and extra sweetness.
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