Another cake recipe but this one is as healthy as a cake can be. So healthy in fact Eve and Leah won’t eat it. I have been making this for Sunday tea for the last month and then eating it for breakfast and putting it in packed lunches. It was an Abel and Cole recipe originally but I’ve made it five times and each time I’ve adapted it so I think I can claim it as my own now. However if the original chocolate laden loaf is more to your fancy you can find it here. If like me you are having a pre holiday fat hips crisis then here’s how to have your cake and eat it to!
3 ripe bananas, well mashed
100g agave syrup
225g of low fat coconut milk
250g wholemeal flour
big teaspoon of baking powder
quarter of a teaspoon of salt
half a teaspoon of ground cinnamon
50g of pistachio nuts chopped (but any nuts will work)
seeds from 4 cardamom pods (omit if you or your loved ones don’t like cardamom)
half a teaspoon of ground ginger
Preheat oven to 180 degrees centigrade. Brush a loaf tin with oil.
Mix all of the ingredients together. Tip the mixture into the tin. Bake for 50 minutes. That’s it. Makes ten small slices.
