After I picked up my daughter from pre-school and put my son down for a nap, I said to my daughter: “Right, let mummy have some lunch and sort a few emails and then you can choose something for us to do” and she immediately said “I want to bake cake!”… ah… who can resist
cake such a request!
We actually made this banana bread before, but we ended up making it a little differently this time!
This was what we ended up using ingredients wise:
1 cup All purpose flour
2 Bananas (about 1 cup)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup dates
1 tbsp flax seed powder + 3 tbsp water
I followed the instructions for the original recipe except, I heated up the dates in a pan with a little water to soften them and then blended them in my mini blender, just adding a little extra water as needed. I added the date mix at the same time as the bananas and flax mix. I also omitted the sesame seeds. I think it only took about 30-40 minutes to cook as I used a round cake tin and it was approximately half the volume of the original recipe.
I was originally going to use my sister in-law’s sugar free cream cheese frosting, but we were all out of apricots, so I did a quick google and brought up a recipe on one of my fave vegan blogs. I used approximately half of the quantities for the cream cheese frosting:
- 100g dairy free cream cheese
- 50g soya margerine
- 3/4 cup of dates
Again I blended the dates with a little water until it made a thick paste and then added in the remaining ingredients. I should probably add, that my dairy free cream cheese has a smidge of sugar in it. 0.5g sugar per 100g to be precise. However I only needed about 1/2 of the frosting, so that puts it down to 0.25g on the entire cake, so I figure it is pretty much sugar free, certainly an awful lot less sugar than the regular cream cheese frosting I use!!
You can see that Lily was insisting on wearing her rainy day pinafore, that was on the blog yesterday. She didn’t seem to have any issues cleaning up the bowl of cake mix!
The Frosting came out an almost pale caramel colour, but the whole thing tastes really nice! The kids seem really impressed with it too, which is great!
It was a pretty healthy evening, as for dinner we had a veggie shepherd’s pie: soya mince, onion, carrots, lentils and baked bean base with a sweet potato mash top… and I also tried out roasted beets. I roasted mine in just a little olive oil and black pepper. Just before they were ready I added a little more oil and some balsamic vinegar. They were really tasty, although the kids weren’t too impressed!!
and the winners are…
Thanks to everyone who left a comment during Sew Mama Sew Giveaway Day. I generated some random numbers and the winners were:
- Jacqueline won the 2m of organic batiste and thread
“I am so happy for a chance to win these nice organic fabrics! The fabric would be great to use in a baby quilt I have planned for my ‘bun in the oven’ :)”
- Alli won Organic Cotton Knit Fabric in Birds in the Sky Print and thread
“I’m currently making a few baby quilts for friends who are expecting.Thanks for the generous giveaway!”
- Brittney won the organic zippers
“I added Ananemone to my Esty favorites!”
- Jordan won the organic fabric labels from Ananemone
“I follow the Crafty Kitty on facebook.”
The prizes are in the post for Jacqueline, Alli and Britney and I’m sure Jordan’s prize will be on it’s way soon!!