8 dates, seeded and roughly chopped

3 medium-large bananas, mashed

4 eggs

1 tsp cinnamon 

1 tsp vanilla

1/2 cup coconut oil, melted

1/2 tsp bicarb soda

1 tsp baking powder 

1 cup shredded coconut

1 cup brown rice flour

Preheat oven to 170c

In a food processor add melted coconut oil, vanilla, eggs, bananas, dates, cinnamon, baking powder and bicarb and pulse until mixed together. Add coconut and brown rice flour to the mixture and blend until mixed completely together. 

Place mix into mini lined loaf tin s & bake for approximately 20 min or test the middle with a skewer.Remove from oven & allow to cool in pan for 10 min.

1.5 cup pure maple syrup

2 cup coconut milk 

2 tablespoons coconut oil

2 teaspoon pure vanilla extract

Pinch of flaky sea salt

Put the coconut milk into a medium-size pot over medium heat, bring to a simmer.

Add the maple syrup, bring to a simmer then reduce heat to low temperature.

Softly simmer uncovered for 25-30 minutes stirring every 4-5 minutes or so, just so it doesn't stick to the bottom of the pan. Add the sea salt, vanilla, and coconut oil, mix and remove from heat. Serve warm. 

Serve warm mini Banana & Date loaf with warm caramel sauce, toasted sesame seeds and coconut ice cream 

CONTACT Clancey Atkinson - Private Chef

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