The easiest (and quickest) way to use up some brown Fairtrade bananas from the bottom of your fruit bowl. These little cakes make the perfect pudding in a hurry. There’s also no added sugar thanks to the natural sweetness of the extra ripe bananas, and the addition of a date.
Each cake provides you with 4 different plant points for your weekly tally. If you can resist eating it straight out of the ramekin (be careful as it’s super hot!!) you can turn it out onto a plate and serve it with your choice of toppings. It’s the perfect brunch served with plain yoghurt and berries, but you could always opt for something more indulgent such as custard or ice cream if eating it for dessert.
Sourcing both Fairtrade bananas and cocoa means that those working in the food chain will get a fair wage; from the farmers who grow the produce, to those who process it into the final product so they can have a better standard of living. Fairtrade Fortnight 2021 runs from 22nd February to 7th March. Look out for the Fairtrade logo on popular items such as bananas, chocolate, coffee, tea, flowers and clothing.
- 60g butter
- 2 very ripe Fairtrade bananas (total weight 175-200g)
- 1 egg
- 1 Medjool date, finely chopped or 20g chopped dates
- 60g self-raising flour
- 15g Fairtrade cocoa powder
To serve (optional)
- Defrosted frozen berries
- Melt the butter in the microwave for 30 seconds till very soft. Add the bananas and mash into a lumpy paste.
- Mix in the egg and chopped date.
- Add the flour and cocoa powder and mix till just combined.
- Pour into 2 large ramekins. Cook each cake for 90-100 seconds in the microwave (900 W) till puffed up and cooked. If you still have raw batter keep microwaving 10 seconds at a time till cooked.
- Leave to cool for 30 seconds before turning out onto a plate and serving with yoghurt and berries.
Per serving: 499kcal/ 29.1g fat/ 18.0g saturated fat/ 31.9g carbohydrates/ 6.3g fibre/ 9.2g protein