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Raw Cake : London

Journal

Book Club : Banana Nice Cream

Daisy Payne

A Sunday evening indulgence, inspired by the beautifully styled Guilt Free Nice Cream, written by Margie Broached. We first met Margie when our stands were neighbours at Fare Healthy, Borough Market back in 2015. A professional chef, qualified coach and motivational speaker she’s on a mission to get women and bananas (lol) to fall in love with their own skin. We love this book for it’s beautiful styling, it’s matte finish and its dedication to bananas (70 recipes y’all).

Guilt Free Nice Cream is available from Amazon

 

Baked bananas:

3 x bananas

2 tbsp coconut oil

2 tbsp coconut sugar

Pre-heat your oven to 200 degrees C. Split the bananas in half and place onto a baking paper-lined tray. Place the coconut oil and coconut sugar into a saucepan and heat gently until melted together. Pour the mixture evenly over the top of the bananas. Place into the oven for 10-15 minutes or until they become golden brown. 

Banana nice cream:

3 x chopped frozen bananas

1/2 tsp cinnamon powder

Tip: Chop the bananas before freezing them. Your food processor will thank you. Add the frozen banana slices into your food processor, add cinnamon and blend until the mixture becomes smooth, like ice-cream. You might need to scrape down the sides a few times to ensure everything blends evenly.

(You could perhaps add cacao powder, cacao nibs, spirulina, peppermint oil, maca, lucuma, blueberries, pecans, pistachios or hazelnuts - take your pick the possibilities are endless!).

We plated the bananas, added the nice cream on top and drizzled with some raw chocolate sauce.

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