A few weeks ago I mentioned adapting the fruit banana bran cake in week 9 of the NHS plan, as it sounds really good but I need to avoid wheatflour due to advice from the doc. I've finally done it now by combining it with a recipe in an old 1980s book called Sarah Brown's Vegetarian Cookbook where a lot of the recipes are sugar free and very health-conscious. I have to admit that the low-calorie aspect of this comes down to how you cut the slices, so you will need a good breadknife to slice it with and good willpower to put most of it in the freezer (sliced and stored in a higgledy piggledy fashion so they don't stick together). But here it is!
Preheat oven to 200 degrees
Grease and line a small loaf tin (I use part of the oil in the ingredients list for this)
Mix together in a bowl:
3 mashed bananas
50g fine chopped dates
50g sunflower seeds
150g oat flour (I made this by chopping the oats in a coffee grinder)
50ml rapeseed oil (or any oil of your choice)
capful/half tsp of vanilla essence (the recipe recommended almond essence but I only had vanilla)
Press the mixture into the tin and bake for 45mins or until brown on top and a knife/skewer comes out clean.
This needs to be sliced into 8 slices, then each slice halved, to make 16 portions, each is 140cal. Or if you feel confident slice it into 16 thin slices (I managed this and there weren't too many breakages). I will be having a piece everyday for the next 2 weeks! Hope I don't get too bored of it