Potassium packed and refined sugar free super food breakfast cake - what's not to like about cake for breakfast!
Author: Gillian Thompson
1Earl Grey teabag
50gunsweetened dried banana
150gwholemeal self-raising flour
1tsplevel baking powderor 3 if using plain wholemeal flour like I did
2large ripe bananas
pinch of salt
Pre-heat oven to 180C / 350F
Line a 1.5L loaf tin with baking parchment
Make a cup of Earl Grey tea with 100ml of boiling water and let brew for 3 minutes
In a food processor pulverise the dried banana, destoned dates, pecan nuts, flours, baking powder and a pinch of sea salt until you have a fine sandy texture
Add the peeled bananas, eggs, maple syrup, oil and Earl Grey tea and process again until all well combined
Tip the mixture into the prepared loaf tin and bake for 50-55 minutes or until risen and golden and when an inserted skewer comes out clean
Cool for 5 minutes in the tin before lifting out an allowing to cool on a wire rack.
Serve as it is or toast in the morning for breakfast topped with nut butter of your choice, plain yoghurt and fresh or stewed fruits.
Store the loaf in an airtight container and it will keep for 2 to 3 days, or slice into portions and put into the freezer and get out as needed in the morning and pop into the toaster before enjoying with your favourite topping.