Whoever it was that first thought up the idea of banana nice-cream, you are a Godsent. Not only does it prove that wholefoods give processed garbage a run for its money a lot of the time (I’d choose a nice old spoon of blended frozen banana over ice-cream any day at all), but it also comes to extreme aid in terms of topping off your baking.
By no means am I a cake guru, nor was I ever a National Junior Baker winner growing up or anything like that, but I can say I’ve been really enjoying experimenting with it for the past while, and I find it intriguing how a gooey bowl of mush can transform into something so delicious and filling with the help of a little heat 🙂
However, I won’t admit that it’s at all easy, and one big problem I have with baking is straddling between the fine lines of Too Moist and Too Dry. Looking back at my Protein Cake Bars and with the advice of others, I realised that I was leaning more towards Too Dry.
After some careful consideration, I recently produced an updated version of these cake bars, ensuring that – even without a slab of nice-cream added to the top – they were more moist and also a lot tastier too. If I knew everything there was to know about cooking and baking, of course food blogging would be a lot easier…but would it be as exciting if there was no learning and discovery involved? I highly doubt that. 😉
So before you skip on to the recipe, I’d like to mention again that these, in my eyes anyway, are a step up from the previous recipe like it on their own, but to top it off even further, you have got to try them with a nice dollop of nice-cream as well. I don’t know if I’m craving the cakes more than the nice-cream at the moment, or if I just badly want both together? 😛 If you try these out, please don’t forget to let me know how you got on with them or even hashtag #EndorphinStew with your creations on Facebook, Instagram or Twitter. 😉
Find out how to make banana nice-cream in my previous post.
- Cashew butter, 3/4 cups
- Organic peanut butter, 1 cup
- Organic oats, 1 cup
- Melted coconut oil, 1/2 cup
- Free range eggs, x4
- Quinoa flour, 1/2 cup
- Coconut flour, 1/2 cup
- Honey/Agave syrup/blackstrap molases/maple syrup, x5 tblspns
- Handful of almonds
- Chia seeds, x1 tblspn
- Nutmeg, ginger and cinnamon, tspn of each
- Preheat the oven at 180 degrees Celsius.
- Using an electronic mixture (if possible) beat the cashew and peanut butters with the melted coconut oil and sweetener for approx. 2 mins at a medium speed.
- Add the eggs one by one, mixing for approx. 30 seconds between each egg.
- After grounding the almonds using a mortar and pestle (having a few unground nuts isn’t only fine, I highly recommend it), add them into a large mixing bowl with the oats, spices, chia seeds, quinoa flour and coconut flour. Mix well with a whisk.
- Add the dry mixture into the electronic blender and mix at a relatively high speed until you’re left with a thick, fudgy mixture (if it ends up too dry somehow, add another egg).
- Oil the side of a baking tray or – recommended – a silicone baking tray with some coconut oil. I melt the coconut oil first, drizzle it on the tray and then spread using the back of a spoon.
- Add the mixture to the baking tray, making sure to beat it down and together gently using the back of a spoon.
- Bake for 30 mins approx. Pierce down the centre with a skewer after this time and if it comes out clean, you’re good to go! If not – stick the mixture back into the oven for a few mins.
- Place the ‘loaf’ onto a cooling rack and leave to cool for at least 10 mins before cutting into square portions and serving.