resources > recipes > walnut and banana brownie

This recipe has done the rounds a bit, but is believed to have originated from the Vegetarian Society website. It is often served at Pogo Cafe. As well as their food being all vegan, Pogo Cafe also cater for gluten free diets. This delicious cake contains no processed sugar as well being gluten free. The cake is best made with very ripe bananas, it makes all the difference to the taste.

Walnut and Banana Brownie

cake
12 oz (340g) dates
5 oz (150g) margarine
3.5 oz (90g) rice flour
3 tsp baking powder
4 tbsp cocoa powder, sieved
1½-2 very ripe bananas, mashed
4 oz (115g) walnuts, roughly chopped
1.5 tsps vanilla essence

topping
dates or date syrup
hazelnut butter
1 tbsp cocoa powder

1. Preheat the oven to 175°C/350°F/Gas Mark 4. Cook the dates over a medium heat with just enough water to cover them and cook for 5 minutes or until soft. When cooked puree them and allow to cool a little.

2. Cream together the dates and margarine until light and fluffy, then fold in the flour, baking powder and cocoa powder. Add the banana, walnuts and vanilla essence, then spread the mixture on to a greased baking tray and smooth top with spatula. Bake in oven for 20-25 minutes.

3. To make the topping puree a few dates, as above and add hazelnut butter and cocoa powder to taste. Spread over the brownies when cool.