using up black bananas again
Is it just me, or do bananas in your house go brown as soon as you turn your back on them? I’m sure they don’t keep as long as they used too (yes I know how old I sound!) Last time I experimented with black bananas they were transformed into some very angelic banana and date cookies (sugar free, dairy free and wheat free ). In keeping with that theme I flicked through Barbara Cousins ‘Cooking without‘ cookbook for inspiration.
I chose a recipe for mango, orange and apricot muffins but as I had none of these in my fruit bowl it became a loaf made with bananas, walnuts, sunflower seeds and raisins. A loaf for one reason only – so I could slather it with damson jam (definitely not sugar free!).
The result? Not without taste I’m pleased to report – a nice nutty banana cake with no nasties for delicate teeth or tums. Better with jam but fine without. If making a banana bread loaf cook for longer as I discovered mine was a little undercooked when I reached the middle of it. I think this is because wheat free flours rise differently – personally I’m not a fan of them and prefer to use oats or ground nuts. So back to the cookies next time black bananas appear in the fruit bowl I think.
to make banana cake (without sugar, dairy or gluten)
225g mashed banana (about 3)
225g gluten free flour
240ml non-dairy milk (I used rice milk)
2 tbsp sunflower oil
4 tsp baking powder
50g sunflower seeds
1 tsp cinnamon, 1 tsp nutmeg
Any other cat owners have this problem when trying to photograph your food? Fortunately Billy’s a sniffer. Mikey would have licked and Poppet would have nibbled being rather partial to brown bread!
Entry filed under: in the kitchen.