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BANANA DATE CAKE



Contributor: Elena Petrossian
This Banana Date Cake is our new morning favorite... With the medicinal mushroom Lion's Mane added to the recipe for cognitive support and an option to use a tablespoon of sourdough starter, this cake takes on a whole new level. We hope you IN JOY this recipe and tag us @sunpotion when you recreate!

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

 Ingredients

1 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


 Method

Cut 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 

@__ananasananas

@elena_petrossian

@veronylon


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Elena Petrossian

Elena was born and raised in Los Angeles with a background in graphic design and art direction. She's always been curious in various creative fields, such as cooking and design, however, has worked in the fashion industry since college. Coming from an Armenian background, growing up she was raised by women who were homemakers that implemented a culture around the kitchen so cooking always came naturally. Elena launched a food-art studio entitled Ânânâs Ânânâs in December 2019 in Mexico City with her creative partner Verónica González. There they design edible sculptures and art pieces made entirely from food. Follow @__ananasananas, @elena_petrossian and @veronylon for updates and future shows.

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