I have made a very similar recipe to this before however this version is designed for those who want to go gluten-free. Packed with nutrient rich dates and bananas, this recipe is also gluten-free and sweetened without sugar! The addition of nutmeg and ginger spices really elevate the "comfort factor' too and I find the gluten-free flour makes these light and moist plus it is easier on sensitive tummies too. What surprises me most about this recipe is that, when you eat these fresh out of the oven, they taste so buttery even though no butter at all is used - go figure!
The inspiration for this recipe came from Louise Fulton Keats (Louise's Banana Date Pudding) who has lots of yummy and healthy recipes.
I topped mine with a little light cream, melted chocolate and some chopped naked ginger but you could easily eat them just as they are as they are or add some chopped nuts as well. These are also the perfect lunch box snack or after school treat! I must confess though, I do enjoy these with a touch of cream as it just rounds out the flavor for me.
YOU WILL NEED
1 cup pitted dates
1 teaspoon bicarbonate of soda
1+1/4 cups boiling water
2 large ripe bananas lightly mashed (the more ripe the more flavor)
2/3 cup honey OR maple syrup (both work well in this recipe)
1/3 cup rice bran oil (vegetable oil is fine)
1/4 teaspoon nutmeg powder
1/4 teaspoon ginger powder
1 teaspoon of vanilla extract
Pinch of salt
1+1/4 cups gluten-free self-raising flour
Naked chopped ginger or nuts
Preheat oven to 180°C/350°F.
Lightly grease 12 x 1/4 cup ramekins and set aside. (If using non-stick ramekins, skip this step).
In a medium bowl add the dates, bicarb of soda and boiling water. Cover and set aside for 5 minutes.
In a large bowl add the bananas, honey OR maple syrup, oil, nutmeg and ginger powder, vanilla extract and the salt. Tip in the date mixture as well and using a stick blender carefully puree until relatively smooth. You can also do this step in your food processor if you have one.
Add the gluten free self-raising flour and stir to combine completely.
Divide the mixture between evenly between your ramekins and bake for 35-45 minutes or until a skewer inserted into the pudding comes out clean.
Serve warm drizzled with cream, melted chocolate and chopped naked ginger and/or nuts if desired.
MAKES 12 SERVES