Sometimes we all need a little sweet treat, but hopefully by doing this plan (and certainly the further you get along in it) the more your taste buds will start to change and you will not crave as many sweet treats. And what may come as a surprise to you, is that when you do have them, they may taste too sweet, like saccharine. I actually enjoy and much prefer healthy sweet treats much more these days, that do not contain refined sugar, but instead use natural sugars such as dates and bananas.
So if you have friends over for dinner or just for those moments where you get that craving, then here is my Banana Polenta Cake which is completely FREE from refined sugar, bad fats and wheat.
Banana Polenta Cake
- 200 g coconut oil (melted) plus extra for greasing
- 200 g SugarVida
- 3 large free-range eggs
- 1 teaspoon vanilla essence
- 200g ground almonds
- 100g coarse polenta
- 2 mashed bananas
- 1 teaspoon gluten-free baking powder
Set the oven to a medium heat 160 degrees. Line a small cake tin with baking parchment and grease the sides with a little coconut oil. Add all the ingredients (except the melted coconut oil) to a food processor and blitz. Then add the coconut oil and blitz again until all is combined well. Bake for around 50-60 minutes until baked. Add a skewer to the centre of the cake to test that it is cooked through.