Through food we can communicate how we feel. We can show love and that we care. Food has always been turned to in times of pain, grief, loss, happiness and celebration. It is these emotions that we are sharing when we cook and share food.

This slice was one of the first of my taste memories and it transports me every time I smell it baking in the oven. I have adapted it over the years to make it healthier, gluten free and dairy free whilst still preserving its essence. I cooked it recently for my Nana who created it and she could barely notice the difference.

INGREDIENTS

• 1 ½ cups gluten free self raising flour or spelt flour
• ½ cup rapadura or coconut sugar
• ¼ teaspoon bi-carb soda (look for aluminum free)
• ½ teaspoon of good quality cinnamon powder (don’t let spices get old and sit in the pantry for years)
• ½ teaspoon good quality nutmeg powder

• 125g grass fed butter
• ¼ cup macadamia milk (or your choice – almond, coconut, dairy)
• 2-3 ripe bananas, mashed
• 1 egg
• A good pinch of salt

METHOD

Preheat oven to 180° C and line a small slice tin.

Place all the dry ingredients into a large bowl and stir to combine. Melt the butter in a small saucepan on low until just liquid- do not over heat or let it boil. Set aside to cool slightly.

Add milk, bananas, egg and salt to dry ingredients and mix. Add butter and stir for just a few minutes until the mix has come together. Do not over mix.

Cook in the oven for around 45 minutes or until the cake is firm to touch.

Play around with add-ins such as nuts to give it a crunch, or top it whole banana slices for some texture.