Shannon's Kitchen

healthy food. inappropriate language. zero fucks given.

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Sugar-free, wheat-free cakes. What a ridiculous idea. Outrageous and outlandish. The owner of such an idea deserves a friggin’ knuckle sandwich. Or do they? I agree it sounds dubious, and such a suggestion would have made me lash out in rage a few years ago, but now it’s all good. It’s all about harnessing the wild sweetness of fruit. Enter the power couple: Banana and Date. This sexy duo produce a caramel flavour that is irresistible, and they add minerals, vitamins and phytonutrients to the cake. Another sweet action of the date is it’s ability to unplug your date. I love them. Now back to these cakes. They are so tasty, healthy, high-fibre, low GI, and moist (if you hate the word moist, bad luck. Moist = it’s an awesome word that sounds like what it is, dickwad! Change! Immediately, if not sooner. Moisture is rarely a bad thing unless you’re considering potato crisps or toilet seats you’ve made contact with). Now, about these cakes…


 Ingredients:

– 2 overripe bananas

– 1/4 cup coconut oil

– 15 dates

– 1/2 teaspoon bicarb soda

-1/4 cup boiling water

– 1 teaspoon vanilla extract

– 2 tablespoons maple syrup

– 2 eggs, lightly beaten

– 1 1/2 cup almond meal

– 1/2 teaspoon salt

– 1/2 cup rolled oats

-1 tablespoon chia seeds

– 1/2 teaspoon baking powder


  It’s bonanza time:

– bang the oven on at 160

– pit and chop the dates. Pop them in a mug and sprinkle the bicarb soda over them. Then pour over the boiling water. Allow to sit for 5 minutes

– combine the bananas, coconut oil, vanilla extract, maple syrup in a food processor and give it a good whizzing. Then add in the date mixture, chia seeds and oats and re-whizz. Then stir the eggs through this sloppy, sweet goo

– in a large bowl, combine the almond meal, salt and baking powder.

– pour in the juicy goo and give it a stir

– line a muffin tin with those cute little muffin papers, then spoon the mixture in. Fill them to the top as they will not rise. They are not Jesus. You’ll get between 10-12 muffins out of the brew

– cook those delicious little fellas for 18-20 minutes. The top should look lightly golden and if you insert a skewer it will come out clean, despite the cakes feeling quite soft to the touch. Leave them in the tin for 5 minutes then pop on a cake rack to cool their jets

– get them in your belly or that of your little human


 This one excites me, people.

Shannon x

8 thoughts on “Banana-Date Bonanza Cakes

  1. Lauren says:

    Mmm mmm bloody D-Licious!!! Off to whip these babies up for myself… Yesterday’s six were not enough!!! xx

    1. Shannon says:

      Love your work, Lozzie! xxx

  2. Estrella says:

    i so love this!!beenmaking these cakes more than 7 times. Just saying thank you so much for the recipe, they’re awesome!! Regards, Estrella x

    1. Shannon says:

      You have seriously just made my day! I am grinning my head off 😀
      Thank you, Estrella, I’m so glad you love the cakes x

  3. Kat says:

    Shannon, you’re a bloody genius. This is quite possibly my favourite recipe of all time. Thank you x

    1. Shannon says:

      FUCKIN’ HOORAY! I love these little cakes too! xx

  4. Annelise says:

    Honestly. Best food blog EVER.

    1. Shannon says:

      You’re a legend, thanks Annelise 🙂 xxx

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