Post by Jo @ Including Cake
This recipe is so quick and so simple... and yes you guessed it will be featured in the forthcoming 'nut pastes' ebook!
We have been keeping you in suspense for a little while now, but within the next few days the book will be here and our collection of nut paste recipes will be yours to get creative with.
I created a similar recipe that I showcased here over at Including Cake and this will feature also, todays recipe is just a spin on that yet gives a totally different texture and flavour due to thick and creamy nature of the banana compared with the greater apple. It held together and rose beautifully without the need for an egg, giving a 'sponge cake' like feel.
You could of course add other toppings or make a double/triple version in a small baking dish, though I often find that recipes like these create the best results in a small single size dish. For a little extra indulgence why not try put a chunk of the RFS dark chocolate in the centre of the batter as you spoon it in the ramekin!
Recipe: Banana cashew cacao pudding
- 1 banana
- 2 heaped tbs cashew paste
- 3 tbs water
- ¼ tsp baking powder
- ¼ tsp vanilla
- cacao nibs/dark chocolate for top- optional
Blend all ingredients (other than cocoa nibs) together to get a thick smooth batter.
Spoon into a ramekin suitable for the oven and bake for approx. 15-20 minutes at 180C until golden on top.
This can also be cooked in the microwave on high for 90 seconds, you won’t get a golden top this way.