BANANA DATE PECAN PUDDING SQUARES

BANANA DATE PECAN PUDDING SQUARES

Overripe bananas in the fruit bowl mean only one thing: cake time!!! As my kids both don’t like bananas (other than in a smoothie) this happens often. I love baking with bananas, they are a great substitute for butter or oil in a recipe and add sweetness without the need for added sugar.

Athletes often snack on bananas, they are a great source of low glycemic carbohydrate. They do however offer more than being an efficient pick me up. As a rich source of potassium they can help lower blood pressure. They also contain plant sterols, theses can block the absorption of dietary cholesterol thus could be helpful in keeping our cholesterol levels healthy. Bananas are a good source of fibre which, of course, helps to regulate our digestion i.e. keeping things moving. FOS (fruictooligosacharides) is another component of bananas, FOS is metabolised by bacteria, helping us keep our friendly microbiome healthy. Interestingly per weight, banana has more vitamin C than a peach! Who knew??!!

My banana date pecan pudding squares have the texture of Jamaican sweet potato pudding (hence the name). If you are looking for a texture of a cake than walk away now. If you like stodgy, you should enjoy these. I will admit that my kids are not keen but I have eating half of it already…No gluten, no refined sugar, no eggs, no oil or dairy. And they will keep moist, can’t tell you how long as they do not seem to last beyond the second day….

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BANANA DATE PECAN PUDDING SQUARES
makes 15 squares

ingredients
1 flax egg (see below)
1 cup dates
1 cup almond milk
3 overripe medium bananas
1 cup gluten free oat flour (I blitzed oats in a blender)
1/2 cup gluten free flour (I used Dove)
1/2 cup pecans, chopped

method
  • First, prepare the flax egg by combining 1 tablespoon of ground flax seed with 3 tablespoons of water and let sit till needed.
  • In a blender process the dates and almond milk till fairly smooth (few chunks are ok). If you don’t have a high speed blender you can soften the dates by soaking them in the milk first (at least 30min).
  • In a large bowl mash the bananas, than add the flours, date milk and flax add. Whisk till well combined.
  • Finally stir in the pecans.
  • Pour the batter into a 15cm x 25cm (6 x 12 inch) baking dish that has been lined with a nonstick paper.
  • Bake at 180C for 30 - 35 min to till set.


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