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2 cups dried baking dates
1 cup water
1 teaspoon baking soda
1 ripe All Good Banana
½ cup coconut sugar
1 3/4 cups flour
2 teaspoons baking powder
½ teaspoon ground cinnamon (optional)
1 teaspoon ground ginger (optional)
½ cup All Good Barista Blend Oat Milk
½ cup melted coconut oil
2 teaspoons good quality vanilla essence
Additional All Good Banana to top the pudding
Preheat oven to 180 degrees.
Place the dates and water in a small saucepan. Bring water to a boil. Turn off heat, stir through the baking soda and leave to soften for 10 or 15 minutes.
Place the dates and the soaking water in a food processor. Peel the banana, break it onto chunks and add this to the food processor also. Blitz these until you have a mostly smooth paste. Add the remaining ingredients and mix only as much as is needed to bring the ingredients together. Do not over mix.
Spoon into a well greased oven-proof dish and smooth out the top. Peel the second banana, halve lengthways and lay cut-side up on top of the batter.
Bake for 40-45 minutes until springy and a skewer is mostly clean when inserted.
Leave the pudding to sit for 15 minutes (or up to 1 hour) before serving.
Enjoy with vegan ice cream.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.