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Ingredients 2 cups dried baking dates 1 cup water 1 teaspoon baking soda 1 ripe All Good Banana ½ cup coconut sugar 1 3/4 cups flour 2 teaspoons baking powder ½ teaspoon ground cinnamon (optional) 1 teaspoon ground ginger (optional) ½ cup All Good Barista Blend Oat Milk ½ cup melted coconut oil 2 teaspoons good quality vanilla essence Additional All Good Banana to top the pudding |
Method Serves 6 Preheat oven to 180 degrees. Place the dates and water in a small saucepan. Bring water to a boil. Turn off heat, stir through the baking soda and leave to soften for 10 or 15 minutes. Place the dates and the soaking water in a food processor. Peel the banana, break it onto chunks and add this to the food processor also. Blitz these until you have a mostly smooth paste. Add the remaining ingredients and mix only as much as is needed to bring the ingredients together. Do not over mix. Spoon into a well greased oven-proof dish and smooth out the top. Peel the second banana, halve lengthways and lay cut-side up on top of the batter. Bake for 40-45 minutes until springy and a skewer is mostly clean when inserted. Leave the pudding to sit for 15 minutes (or up to 1 hour) before serving. Enjoy with vegan ice cream. |
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.
