Bariatric Banana Loaf

Every time I visit a Support Group I take along a tasting treat of a slice of bariatric-friendly cake. This is for two good reasons – the first is to get everyone in a relaxed frame of mind before I utter the harsher words relating to portion control, grazing and bad-habits: and the second is

to demonstrate that few foods are ‘off limits’ after WLS and that the dietary regime post-surgery can be very enjoyable and still include the occasional treat. Everyone loves this cake (save those who have a nut allergy) and I have been asked to produce it for selling (wish I could!).

 

It really is an easy cake to prepare, keeps well and slices thinly enough so that a skimpy slice can serve one bariatric post-op. In the version above I have added a sliced whole banana on the top and brushed lightly with a sweet freedom natural sugar-like glaze. My original in ‘Return to Slender … Second Helpings’ cookery book (see here) has neither but this does make it a little more appealing. The nutritional stats given here relate to the unadorned version.

 

It would make a great cake to hand out on Bonfire Night for those who enjoy a sweetish cake treat that isn’t the usual gingerbread.

 

BANANA TEALOAF

Ingredients

METRIC/US

low-fat cooking spray or mist

2 large ripe bananas, mashed

2 eggs, beaten

11/2 tsp vanilla extract

9 tbsp Splenda granulated sweetener

115 g/generous 1 cup plain/all-purpose flour

115 g/generous 1 cup ground almonds

4 tsp baking powder

pinch of salt

3 tbsp melted butter

75 g/3/4 cup chopped walnuts

1 banana, sliced lengthways

1 tbsp Sweet Freedom natural sweetener (optional)

 

METHOD

1. Preheat the oven to 180 C/350 F/gas mark 4. Generously spritz a 21 x 11 x 6 cm/8 x 4 x 21/2 inch loaf tin/pan with low-fat spray or mist.
2. Mix the mashed banana with the eggs, vanilla extract and Splenda sweetener.
3. Mix the flour with the ground almonds, baking powder and salt. Fold into the banana mixture.
4. Finally fold in the melted butter and walnuts and spoon into the prepare tin.
5. Position the banana slices on top and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool on a wire rack.
6. Brush the top with Sweet Freedom glaze if liked and slice to serve.

SERVES 16

WLS PORTION: 1/2-1

V suitable for Vegetarians

* suitable for Freezing

 

CALORIES: 140

PROTEIN: 4g

CARBOHYDRATE: 10.8g

FAT: 9.7g