Banana and Date Bread
with warm Coconut Caramel sauce
prep 10 mins
2 cups whole meal Self raising flour
2 teaspoons mixed spice
1 1/2 teaspoons bicarb soda
1/2 cup of Canadian maple syrup
1/3 cup skim milk
2 heaped table spoons coconut oil
2 table spoons of water
4 medjool dates chopped
1 cup mashed banana (2bananas over ripe)
1/2 and extra ripe banana to serve
Coconut Caramel Sauce
1 cup of organic coconut milk
4 medjool dates pitted and chopped
1/2 cup of raw Canadian maple syrup.
Preheat over 180degree fan forced, grease and line a square tin or muffin tray
In a small saucepan add maple syrup, mash bananas, coconut oil, chopped medjool dates and water, stir over a medium heat until
it starts to simmer reduce heat and simmer for 2 minutes turn heat off and allow to slightly cool.
In a mixing bowl combine sift flour, bicarb and allspice. in a seperate bowl whisk together the milk and eggs, add to dry ingredients and then add your banana mixture gently fold together, pour into prepared square tin or muffin tray. Place into pre heated oven and bake for 45 minutes or until cooked.
For the sauce – add all ingredients into a small saucepan and continuously stir over a medium heat until it starts to simmer and dates
become soft and sauce thickens and becomes a caramel colour, add to blender or use a bar mix to blend smooth.
Note if you dont eat all of the cake and sauce you can store in the refrigerator for up to 2 days and sauce can be reheated once.
Your guest, friends and family will not be disappointed with this heavenly desert. Which I have tried to make as healthy as possible for a treat or dessert, truth be known this smelt so good and I was so keen to try it, that when it came out of the oven and the sauce was made I had it for lunch that day. I then gave some to my good friend Gregory Dunn and it was described to me as quote “cant believe how delicious that actually was, I want to live in this caramel sauce its life changing” So I hope you all agree try for yourself and let me know!