All week I’ve been thinking ‘I must make banana bread before they grow legs and walk themselves to the compost bin’. Banana bread is a misnomer of course because most recipes use a cake sized quantity of sugar so I opted for a sugar free banana and date cookie recipe instead from The Healing Foods Cookbook. A much better alternative considering the chief cake eater in our house is away for the weekend.
This is a really user friendly recipe; the only instruction is to mix everything together really well. Grab a fistful of mix, make a ball and flatten it onto an oiled baking sheet (I prefer shaping to scraping off tablespoons because it produces a more cakey cookie and who doesn’t love getting mucky when baking?). What’s more these cookies are vegan, sugar free and suitable for a wheat free diet so no one needs to feel guilty about reaching for a second one and friends with particular diets who often expect to go without a treat with their cuppa will love you for the special effort you’ve gone to (which is really little effort at all). Enjoy x
to make banana and date cookies
3 medium bananas, mashed
75g dried dates, finely chopped
75g walnuts, finely chopped
150ml olive or sunflower oil
1 tsp vanilla essence
(variations to try: dollops of nut butter or jam, assorted seeds or coconut shavings)
bake at 200C/375F/gas 6 for 20-25 minutes
These have been perfect for today’s hormonal sweet tooth. Using just one banana and 1/3 quantities of the other ingredients I switched out olive oil, walnuts and vanilla essence for coconut oil and sunflower seeds and added half a grated pear, 10g of Pulsin pea protein and a reasonable shaking of cocoa (I didn’t measure how much just finger dipped and tasted!). They had a lovely squidgy middle like brownies and L enjoyed them with a dribble of milk on to cool them down as toddlers don’t understand “leave to cool on a rack for 10 minutes”!