Guilt-less Desserts & Treats for your Family
I was chatting with my Myotherapist recently (I have a very dodgy hip; amongst other injuries). We were talking TV shows (you know, light conversation so you forget about the fact that your derriere is exposed!) when he told me how he’d been watching ‘The Fresh Prince of Bel-Air’ as it helped him to fall asleep. I’m not sure if that means that Will Smith in happy pants and a backwards cap are boring, or it’s easy to watch, but either way it put the theme song in my head… where it’s been ever since.
You know the one “I pulled up to the house around 7 or 8 and I said to the cabbie Yo smell you later. I looked at my kingdom, I was finally there, to sit on my throne as the Prince of Bel-Air”. Now, it has been a long time since I watched it and maybe my version of the words is a bit off (I have a habit of destroying lyrics!) but the tune, even the opening credits, has been burning a hole in my brain ever since.
This got me to thinking; If I am wasting precious brain space on the lyrics to a 90s sitcom what else have I got locked away taking up neurons. So here’s a list of what my brain cells are currently being used for:
- I know all the words to the Spice Girls ‘Wanna Be’, most of the words off my Collette ‘Ring my Bell’ cassette and way too many songs off not one, but two Jason Donovan CD’s.
- I know all of my times tables up to 12.
- I know the movie ‘Daddy Day Care’ by line
- I remember the episode of Home and Away when Tom died (that’s showing my age!)
- I can do long division and algebra (but have no daily need to)
- I know the lyrics to Skater Boy (aced that Buzz Feed quiz!)
There’s a lot more junk where that same from; including Rick Astley, Richard Marx and Belinda Carlisle. God help me if I wake up at 2am with the theme song to the Muppets in my head!
Please insert your own segue here, my brain is too full of 90’s trivia to come up with one.
This Sticky Date Banana Bread is my favourite ever take on Banana Bread (and I have a lot of recipes to choose from!). It’s sweet, but won’t give you a tooth ache, it’s got a hint of spice and it’s drowning in Sticky Date Sauce. Couldn’t you just lick the screen?!
It all started when I made Sticky Date Sauce recently and (shame shame) I had to make a second batch as I wasn’t happy with the photos. I then had a LOT of delicious sauce left over and decided to get a bit creative, rather than sit on the couch in my pj’s and lick the jar clean (which is totally a valid option… no judgement!). This Sticky Date Banana Bread has sauce in the middle of it (see how it makes a pretty line in the middle in the photo), sauce swirled through the top of it and then more warmed Sticky Date Sauce poured over it. It is a Sticky Date overload… but so worth it!
I have modified my original Banana Bread recipe to have less added sweetener as the Sticky Date Sauce brings a lot of sweetness to the recipe. The Banana Bread is simple to make. Make sure you beat the eggs until nice and frothy and use super ripe, almost gross bananas. Super ripe, black and spotty bananas are much sweeter and softer, so they mash up easily and don’t leave tart yellow chunks in your Sticky Date Banana Bread. The sauce can be made the day beforehand or just before using (just make sure it’s not too hot when adding it to the cake). Let’s be honest; if you make it too soon then there won’t be any left for your baking so maybe do it just before hand.
I love sweet breads as they are so versatile. This Sticky Date Banana Bread could be breakfast (hint hint… Mother’s Day is soon!), it could be served as afternoon tea with a cuppa or served warm with cream and loads of sauce for dessert. Whichever way you decide to eat it make sure you save a piece for me!
- 3 Eggs
- 1/4 Cup Maple Syrup or Rice Malt Syrup
- 1 teaspoon Vanilla Extract
- 270 grams mashed Bananas (approximately 2-3 large)
- 1/2 Cup Coconut Flour
- 3/4 Cup Almond Meal
- 1/4 Cup Arrowroot Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Bicarb Soda
- dash of Salt
- 2 Tablespoons Milk (of choice)
- 1 to 1 1/2 teaspoons ground Ginger (start with 1 and add if desired)
- 1 serve Sticky Date Sauce (sauce will need to be runnyish so heat it a bit if required)
- 1/2 Cup Dates, chopped
- 1/4 Cup boiling water
- Dash Bi-carb Soda
- 2 1/2 Tablespoons Maple Syrup
- 1 Cup Coconut Cream (the thickened part from the top of a chilled can), divided into 2 1/2 Cups
- 2 teaspoons Vanilla Extract
- 1/4 to 1/2 teaspoon salt (start with 1/4 and add to desried taste is reached)
- Preheat the oven to 175C/350F
- Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
- Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (about 5 minutes)
- Add the maple syrup and continue to beat on medium. Add the vanilla extract.
- Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
- Add the bananas to the mixing bowl and beat on medium until well combined.
- In a separate bowl sift the dry ingredients together.
- Add the dry ingredients into the mixing bowl on low, being careful not to over mix.
- Pour half the mixture into the prepared tin. Dollop 2 to 3 Tablespoons of Sticky Date Sauce over the top of the mixture then cover with the remainder of the banana bread mixture.
- Take 1/4 Cup of Sticky Date Sauce and dollop over the top of the Banana Bread. Use a knife to swirl the sauce through the top of the banana bread. Retain the remainder of the Sticky Date Sauce for serving.
- Bake for 50-55 minutes or until cooked through. Allow the bread to cool in the tin before removing. Can be served warm or cold.
- The Sticky Date Banana Bread can be served warm with extra sticky date sauce (and even cream!). Allow to bread to cool for at least 10 minutes in the tin before removing. The bread will be soft so be careful when slicing.
- Place the dates into a small bowl and cover with boiling water and add the bicarb. Allow to sit and soften for at least 20 minutes.
- Place the date mixture, maple syrup, vanilla extract and ½ cup of coconut cream in a blender and purée.
- Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
- Reduce the heat to low and add the remaining ½ cup of coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
- Remove from the heat and stir in the salt and allow to sit for 5 minutes.
- Allow the sauce to cool a bit before using in the bread.