It's not banana bread, it's not banana cake... it's PUDDING!!!
Nutrition
Banana is one of the most popular fruits in the world that typically grows in tropical and subtropical areas. It has a high nutritional value as it contains fibre and many minerals such as potassium, calcium, phosphorus and magnesium.
The fibre content makes the bananas ideal prebiotics that stimulate the commensal microorganisms in the gut, increasing the number of Bifidobacteria. Bananas are also good pre-workout snacks due to the potassium content that maintains nerve and muscle function during exercise. Moreover, as all fruit and vegetables, they contain chemical bioactive compounds that exhibit antioxidant activity. The most prevalent are carotenoids and polyphenols. An interesting fact is that there are more than 1,000 varieties of bananas but not all of them are edible. We consume only one type which is the Cavendish banana.
The main health benefits that bananas provide are:
• Boosting energy and muscle strength due to the potassium content.
• Treat anaemia due to the iron content.
• Prevent depression due to the serotonin content.
• Treat diabetes patients and patients who suffer from heart problems due to the starch content and the antihyperglycemic effects.
Finally, the peel of the banana protects the fruit against microbial contamination. The peel can also be incorporated in edible coatings that increase the shelf-life of the banana.
What You Need
Six bananas
Six table spoons of brown sugar
Ten table spoons of wholewheat flour
One table spoon of baking soda
Two table spoons of olive oil
200 ml of plant milk (we used oat milk)
100 g of Biscoff crushed biscuits (optional)
Method
Cooking time: One hour
Preheat your oven to 200 degrees.
Mash your bananas in large mixing bowl until you have a consistent, runny substance. Add the olive oil, flour and sugar to the mix until the olive oil, flour and sugar are no longer visible and the mixture has become one. Next, add the biscuits and repeat the mixing process until the biscuits are no longer visible.
At this point, slowly add the milk and continue to stir the mixture. The mixture should now become more runny and less thick. Add the baking soda and set aside.
Retrieve your baking bunt bowl and lightly coat in oil to avoid pudding mixture from sticking to the bowl. Pour your mixture into the bowl and place in the oven.
Return to your pudding after 45 minutes, turn off the oven and let your pudding sit in the oven for a further 15 minutes as your oven slowly chills.
Take your pudding out of the oven and let sit for a further 15 minutes.
It's now ready to eat! Serve with plant based ice cream for the perfect finish! 🍨
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