This is a recipe that I do fairly regularly at home when I want some kind of a sweet. Because I always have in my pantry all the necessary ingredients for this recipe and there is no refined sugar in it is an amazing healthy option no just for me, but also for children.
I bake this loaf for my son (Du – 13 months) exactly because there is no sugar besides the fructose, and I use whole grain flour that gives you a longer satiety,, as well as prevents a spike in blood sugar.
When cold, cut in slices, wrap each one in cling film and take out with you as a snack option to have in the morning or afternoon with an yogurt.
Ingredients (pound cake tin)
- 200g whole grain flour
- 1tsp baking soda
- 1tsp baking powder
- 1 tbsp cocoa powder
- 1 tbsp of ground flaxseeds
- 2 very ripe bananas (large)
- 150g dry dates
- 3 medium eggs
- 100g butter, softened
- Milk (room temperature)
-Optional -1 Or 2 tbsp of agave (if you really need more sweetness)
Preheat the oven to 180ºC.
In a blender or food processor place the bananas cut into small pieces, dates, butter and eggs. Beat well until we get a homogeneous paste. Pass this mixture into a bowl.
In another bowl mix the five dry ingredients, incorporating them well and set aside.
Gradually incorporate dry mix into de liquid one.
Finally, add a little milk to the mixture just to get a creamier consistency.
Place in greased tin and bake for 30 minutes or until cooked.