I’ve been craving a lot of comfort food in the last few months and usually comfort food is really heavy and unhealthy. I’ve tweaked some of my favorite recipes to cater to my cravings and not make me feel so sluggish. I have a big sweet tooth and developing this recipe was easier than I thought. Lion’s Mane was my go-to addition to this because it helps me stay centered and calm. You won’t really get the taste coming through but having a slice every morning with tea will give you a great start to your day.
If you don’t have sourdough starter you can skip that step completely, although I love the tanginess that comes through when it’s added. The sourdough starter is good for regulating gut health and digestion, the dates will give you energy, cinnamon for anti inflammatory, almond milk is high in Vitamin E, Lion’s Mane works to support relieving stress and anxiety, walnuts are rich in antioxidants and are good for brain health (according to my grandma) and the banana’s will keep you fuller longer!
I’ve basically created a "medicinal" cake that I prescribe to myself every morning. I hope this recipe brings you happiness and comfort.
Banana Date Cake Recipe
Ingredients1 ¾ cups gluten free flour (can also use regular unbleached flour) 4 tbsp. Sun Potion Lion’s Mane ½ cup finely chopped dates 2 tsp. baking powder ½ tsp. baking soda Pinch of salt 1 tsp. cinnamon ⅓ cup neutral flavored oil or applesauce 1 tsp. vanilla extract 3 large overripe bananas ¼ cup almond milk ½ – ⅔ cup chopped walnuts *bonus/optional* 1 tbsp. sourdough starter |
MethodCut up bananas and put them into a medium mixing bowl. Mash them up with a fork then add in the remaining wet ingredients and mix well. Pulse the walnuts in a blender until they are chunky. Add the dry ingredients to the walnut mixture and mix well. Add the dry ingredients + wet ingredients and mix until they are incorporated. Do not over-mix. The batter will be slightly thick and a few lumps is OK. Pour the batter in a greased 9 x 5 loaf pan and bake for 50 – 55 minutes. Insert a toothpick in the center to check if it’s done. Let the banana bread cool before turning it out of the pan. If you’re like me and are impatient, you can slice off a piece and scoop your favorite ice cream on top while it’s warm. |
Elena and creative partner Verónica González of Ânânâs Ânânâs
