Low sugar, moist, dairy free, DELICIOUS!
You’ll need:
3 ripe bananas, mashed
1 egg
30ml oat milk
3 tbsp olive oil
50g plant yoghurt
1 tsp cinnamon
160g flour
For the frosting:
@nushfoods cream cheese mixed with 1/2 tsp vanilla paste
Preheat the oven to 180c and line a tin with baking paper. In a bowl, combine all banana cake ingredients and mix well. Pour into the tin and bake for 30 mins. Allow to cool before icing with the cream cheese frosting. Slice & enjoy! Best kept in fridge in airtight container.
Boil 700ml water in a pan and add the stock. Keep on a low heat.
Heat the oil in a large pan and add the onion and paprika and cook until the onion starts to brown, 3-4 mins. Stir in the tomato paste & purée, then cook for 1 min more. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
Add in a ladle of stock water into the rice. When the stock has been absorbed, stir in another ladle and keep going until you finish. Will take around 20 mins.
Stir in half the cheese. Serve up and sprinkle the rest of the cheese on top. Enjoy!
