You know the last thing on earth I want to do is discourage you from eating sugar at Easter, or even any time. That would just be hypocritical of me in the extreme.
BUT I wanted to put this little bit of cake in front of you. It is the most delicious banana chocolate loaf cake I have just about ever made. That is a big call because you know I have made a lot of cakes.
This one is just too good not to share. I had to come up with this recipe a couple of weeks ago when I was staying at my friends place in Kangaroo Island off the coast of South Australia. Its a little remote and as it turns out she has a few browning bananas in her fruit bowl.
Never will I see a piece of fruit NOT turned into a cake. Never. Trouble is there was little to make the rest of the cake with beside bananas. No eggs, No butter , No milk and No SUGAR but I wasn’t to be deterred. I made this cake.
Well the cake pictured is the one I made when I got back home… but I had stumbled upon a beauty there is no doubt. It works like a charm. It’s consequently Vegan and please note that Vegan does not men gluten free. I haven’t had time to test that theory yet.
You’ve gotta be thinking right now, well what did she make it with ?
Yes I thought so. It is surprising just how good it is. Here’s the recipe with a video and that’s followed by a couple of Kangaroo Island Postcards.
- 2 bananas , approximately 200 gm (firmish)
- 200 gm dates (dried pitted)- 1 cup
- 250 ml water
- 125 ml oil, plain
- 125 ml non dairy milk (or coconut- ½ cup)
- 150 gm flour, plain
- 50 gm cocoa, dark sifted
- 1 teaspoon baking powder
- 100 gm chocolate dairy free or dark
- 100 ml coconut cream
- Set the oven to 180 C / 350 F
- Grease and line a loaf tin ( 24 x 10cm or 9.5 x4 in)
- Put the dates into a small pot and add the water. Simmer till the water is gone and you can mash he dates with a fork. cool
- Put the dates and bananas into a bowl and mash together till reasonably smooth
- Add the oil and the milk and stir till combined.
- Add the sifted cocoa, flour and bi carbonate of soda and mix till just combined.
- Tip into the loaf tin and bake for 50 minutes or until a skewer inserted in the middle comes out clean.
- Warm the coconut cream without boiling. Break up the chocolate and stir into the cream mixture till dissolved.
- Let it stand till room temperature then decorate with fruit or whatever you like. Notice I have used some Easter eggs.
You can also make this cake without the cocoa. It will be a deliciously moist banana loaf, just replace the cocoa with flour. So use a total of 200 gm plain flour.
*********I found if the bananas are too watery the cake is just too moist, so I have reduced the amount in the recipe from the original amount.