Bariatric-Friendly Fig and Banana Cake

I made this cake earlier in the week (which my Instagram followers will have spotted) and it seems fitting to post the recipe for it today since it will be served as part of a Macmillan Coffee Morning to raise funds for Cancer Research.

It’s a lovely moist cake that keeps well – ideally in the refrigerator due to the fresh figs, but will also freeze superbly well too.

I shall make this again, probably in a loaf tin (rather than the heart-shaped celebratory one I used here) for taking along to support group meetings where it can be sliced for a nibble by those who think their cake days are over. You may well choose them to be but they don’t have to be. I make cakes occasionally because if you tell me I can’t have something then I kick back and want it more – so I just have it as a treat and that works for me. It also solves that celebratory cake dilemma when special occasions come around – no one in the office or elsewhere would guess it was developed for wls patients.

Clearly if you have a problem with nuts or sweetener (or especially sensitive to sugar – I am occasionally but it hasn’t proved to be an issue) then it’s not for you … but if you’re looking for something that just hits the spot and thought there wasn’t anything like cake around to fulfil that need post-op – here’s your solution! Those who wish could add a scoop or even two of vanilla or flavourless protein powder to the mix along with the flour mixture if liked. The stats below do not reflect this option.

 

 

You can use a heart-shaped tin/mould to make this cake or a loaf tin (see below)

 

BARIATRIC-FRIENDLY FIG & BANANA CAKE

Ingredients

METRIC/US

low-fat cooking spray or mist

2 large ripe bananas, mashed

2 eggs, beaten

1½ tsp vanilla extract

9 tbsp granulated sweetener (I used Splenda but adjust to taste or sweetener used)

115 g/generous 1 cup all-purpose flour

115 g/generous 1 cup ground almonds (or almond flour)

3¾ tsp baking powder

pinch of salt

3 tbsp melted butter

75 g/¾ cup chopped nuts

5 whole ripe figs

 

Method

1.  Preheat the oven to 180 C/350 F/gas 4. Spritz a shallow heart-shaped mould or equivalent tin (about 20-23 cm/8-9 inches diameter) or a 21 x 11 x 6 cm/8 x 4 x 2.5 inch loaf tin/pan with low-fat cooking spray or mist. Line the base with greaseproof paper to ensure easy removal from the tin later if liked.
2.  Mix the bananas with the eggs, vanilla extract and sweetener.
3.  Mix the flour with the almonds, baking powder and salt.
4.  Fold the flour mixture into the banana mixture, then fold in the melted butter and nuts.
5.  Spoon into the prepared tin. Halve 4 of the figs and position cut-side up on top of the cake, pressing lightly into the mixture, reserving the whole one for decorating later.
6.  Bake for 40-50 minutes (the loaf will take slightly longer than the shallow round or heart-shape) or until a skewer inserted into the centre comes out clean. Cool on a wire rack.
7.  Decorate with the whole fig as liked and slice to serve.

 

SERVES 16

WLS PORTION: ½-1

V suitable for Vegetarians

* suitable for Freezing

 

CALORIES PER PORTION: 153

PROTEIN: 4.8g

CARBOHYDRATE: 11.9g

FAT: 9.7g

 

Images © copyright of Bariatric Cookery (UK) Ltd