A mama with ideas...

I have been on a diet for the last couple of months in an attempt to shift some of the weight I've gained since my overactive thyroid function was 'fixed'.  Whilst Graves' Disease is no laughing matter, it did have the rather delicious side-effect of allowing me to get away with massively overeating without gaining a pound!  If it weren't for all the other nasty side effects it would have been brilliant!  I am now thankfully in remission and have normal thyroid levels which is fantastic... the only problem is that my body is still used to consuming far more calories than I actually need, so I have seen the weight pile on.  However, I decided a couple of months ago that something needed doing so I began a diet... I've lost about 12 of the 20lbs I am aiming to shift, and it's been a bit of a slog if I'm honest.  Nothing dramatic, fancy, potentially dangerous (or expensive)... I've simply reduced my calorie intake to about 1350 a day, eating more nutrient dense food (no empty calories for me) and increased the amount of exercise I am doing.  Booooorrrring.  But there really isn't any quick or easy fix.

But maintaining such a saintly routine is hard work... I'm a strong adherent to the old adage "everything in moderation, including moderation!", because let's face it, there are times when a healthy apple just ain't gonna cut it!  So, I was really pleased when a recent culinary experiment turned out so well!  It made a healthy, nutrient-dense, low calorie treat that was also flippin' delicious!!!!  Whodathunkit!!?

The key to this dessert/treat is having over-ripe bananas.  This makes it doubly brilliant as my kids won't eat brown bananas and I hate to throw them out!  I've blogged before about how brilliant bananas are so you might've guessed I'm a fan!  Oh, and another bonus for those with dairy intolerances (or high cholesterol)... this is a vegan recipe and so is completely dairy free!!!

BANANA CHOCOLATE ICE CREAM (serves 4)

You will need...

• 3 medium sized bananas, very ripe
• 1.5 tablespoons of honey (you can use more or less to suit your taste)
• 3 tablespoons of unsweetened cocoa powder
• A food processor

Firstly, peel and slice your bananas and spread out on a lined cookie sheet.  Pop the sheet in the freezer overnight so that the banana slices have a chance to get solid.

Put the frozen banana slices in the food processor and set it running.  At first, it will look very lumpy and grainy, but persevere until you end up with a smooth soft ice-cream-like consistency.  Add the honey and cocoa powder and process some more until completely incorporated.  Taste and adjust flavours as necessary.

Pour the soft banana mush into a freezer-proof container, label and return to the freezer to re-harden.

After a few hours (or overnight), the consistency will turn into an ice-cream-like consistency and you can use an ice cream scoop to serve.  Perfect on it's own, or in a wafer cone with some chopped nuts & chocolate sprinkles for a special treat!

This makes enough for 4 servings, but you can scale the recipe up or down depending on the number of bananas you have!

And here's the nutrition information in case you are counting calories like me!!

1. It's very cheap to make as it requires no eggs or butter.
2. It also can be made at the last minute with store cupboard ingredients only.
3. Containing no eggs or butter, it is low in saturated fat and contains no cholesterol!
4. It's Eco-conscious - raising animals for food requires massive amounts of land, food, energy, and water. The byproducts of animal agriculture pollute our air and waterways. Therefore, Veggie = Green!
5. It's moist and (did I mention?) delicious!

Okay, you're sold! Here's how to make it... You will need:

• 1 1/2 cups all-purpose flour (approx 190g/7 oz)
• 1 cup granulated sugar (approx 225g/8oz)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup (4 tablespoons) cocoa powder
• 3/8 cup (6 tablespoons) vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon distilled white vinegar
• 1 cup (240ml) cold water

The origins of this cake recipe aren't really known for sure, but it became popular during the depression era when ingenious cooks needed a cake that could be made without expensive and scarce ingredients. Here in America it is fondly known as 'Wacky Cake'.


Preheat the oven to 350'F (180'C). Spray a loose-bottomed 8 inch cake pan with oil. Sift all the dry ingredients (flour, sugar, baking powder, salt and cocoa powder) into a large mixing bowl. Then make 3 wells and put the oil in one, the vanilla in the other and the vinegar in the last one. Don't know why this makes a difference, but it's what I was told to do!






Pour in the water and then mix it all together. It will start to froth slightly as the vinegar and baking powder interact. This is what creates the light, authentic (without wanting to offend Vegans) cake-like structure that is so often missing in other egg-less cakes! And believe me I've tried. We are very close friends with a Vegan family and so I've tried all manner of techniques trying to cut the eggs in cakes (ground flaxseed mixed with hot water was one and commercial egg replacement another) and the results have invariably been dry or flat.






Once thoroughly mixed together, pour into the cake pan and put in the oven. Bake for 30-40 minutes until a skewer comes out clean. Then you can indulge in some guilt-free bowl licking, as the absence of eggs means no risk of salmonella (not that I've ever worried about that sort of thing before)!







This cake is moist enough that it is delicious without frosting, maybe just a dusting of icing (powdered) sugar. Of course, any frosting would go well! I served this with some leftover cream cheese frosting and it was divine! Yummy!