Who can say no to a buttery mouthful of French patisserie?
They do really know how to make a dessert.
I use to make this classic at one of the first restaurants I worked at.
The batter contained heaps of butter and whipped cream not to mention the sugar.
So to lighten things up a bit I am using bananas, almonds, oats, honey, and coconut oil.
I actually have eaten this for breakfast with pleasant results.
The classic is made with whole cherries which I have included in this version. Allowing the cherry pips to remain during cooking results and a natural almond flavour that the heat releases. Also, I added squares of dark chocolate for a bitter richness. Relatively simple to make and comforting to eat while we roll into the autumn nights.
1/2 tsp baking powder
pinch of sea salt
2 Bananas (200g)
4 Tbsp maple syrup
4 Tbsp melted coconut oil
1 Tbsp lemon juice
1 tsp vanilla extract
3 Tbsp almond milk
Cherries to fill your dish
100g of dark chocolate
1) Grind your almonds and oats into a flour in your food processor. Add to that your baking powder and a pinch of sea salt set aside
2) Mash bananas and add the maple syrup, vanilla, lemon juice, and melted coconut oil, almond milk and mix well
3) Mix the dry flour ingredients with the wet banana mixture and combine until well mixed and place in a 9-inch baking pan few inches deep.
4)Place cherries in the mixed batter pushing them down into it. Then break up chocolate and slid them also into the batter around the cherries.
5)Bake for 20-25 mins at 180c/350f till batter is set and cool on wire rack.
serve with coconut cream and a cup of tea.