1 cup oat flour
1 cup garbanzo flour
4 ripe bananas
1 cup dates
1tsp vanilla extract
1 tsp chia seeds 3 tsp water
1/2tsp baking powder
1tsp baking soda
1/2 cup almond milk
Preheat oven to Gas Mark 4 / 350 F grease a loaf or cake tin lightly with olive oil.
Mix chia seeds with the water, stir well and leave it aside till gooey.
Mash the bananas until slightly lumpy setting aside a few slices for decoration.
In a bowl add the oat flour and garbonzo flour with baking soda, baking powder, vanilla extract, cinnamon and mix well.
Using a blender or food processor, blend together the dates, ACV and almond milk until smooth toffee colour.
Add the mashed bananas, date mixture and chia seeds and stir till it’s combined. Add the mixture to the dry mixture, stir until combined.
Scoop the mixture into the tin and add a few slices of banana for decoration
Bake for 120 minutes until a metal spoke runs clean.
Cool the cake in the tin for 20 minutes then remove and allow to cool on a metal rack.
Serve with your favourite refined sugar free vegan ice cream
Recipe adapted from from various refined sugar free banana and date loaf cake recipes.