Mixadventures: Comfort cake for the apocalypse!

Now that we’re all stuck at home for the foreseeable future, our minds quite naturally turn to eating.

Or at least mine does.

And right now I’m rather glad I spent the past 12 months accumulating healthy (and easy) recipes via my WW campaign. Because when I get a little (teeny weeny) bit stressed, I want CAKE.


But, if we’re stuck inside, with nowhere to go… eating cake is NOT what we should be doing. Right?

UNLESS you have the means to bake a super healthy cake.

And that’s what I’m about to share with you today. A healthy cake, featuring no wheat flour and no refined sugar. It’s naturally sweetened using medjool dates and bananas (nothing artificial), and the main ‘flour’ ingredient comes from oats.

You could totally eat this cake for breakfast and not feel guilty.

Sarah’s banana loaf


  • fresh Medjool dates – 6 individual, pitted, chopped
  • dry rolled oats – 200 g
  • bananas – 4 or 5 medium, ripe
  • eggs – 3 medium
  • vanilla bean extract – 2 tsp
  • baking powder – 2 tsp
  • ground cinnamon – 1½ tsp
  • fresh raspberries – to serve (optional)


  1. Preheat oven to 180°C. Prepare a 10cm x 20cm loaf tin. [I simply shove in a wad of baking paper]
  2. Combine chopped dates and 1 tablespoon boiling water in a medium microwave-safe bowl. Cover and microwave on high for 1 minute. Mash dates with a fork.
  3. Process oats in a food processor until finally chopped. [TMIX: Try 5s on 10] Add 4 bananas, eggs, vanilla, baking powder, cinnamon and date mixture, and process until smooth. [TMIX: Try 5s on 5… scrape down sides… 5s on 6]
  4. Pour mixture into the prepared tin and smooth surface with back of a spoon. Thinly slice remaining banana lengthways and arrange over top of loaf. [I haven’t bothered with this step.] Bake for 35 minutes, or until a skewer inserted into the middle comes out clean.
  5. Set loaf aside in tin for 5 minutes before transferring to a wire rack to cool. Serve with raspberries.

This recipe is found on the WW website (I have no idea who Sarah is). It’s very quick and easy to make, and totally guilt-free to eat!

My plan is to to make this every so often as a lunch or afternoon snack during lockdown (which is surely coming). Or possibly a super quick breakfast. I’ve frozen it as individual slices as well, which worked pretty well.

Banana & oat pancakes

Using similar ingredients to the above cake, banana and oat pancakes are another healthy apocalypse food option. I found these in the Thermomix recipe community (which anyone can access).

The recipe is simply this:

  • 50g rolled oats — chop finely [TMIX: try 5s on speed 10]
  • Add 2 eggs, 1 ripe banana, and a dash of maple syrup – mix [TMIX: try 5s on speed 6, scrape down sides, 2s on speed 6]
  • Cook as per usual [I find this makes 3-4 small pancakes]
  • Serve with extra maple syrup and plain yoghurt (or berries!)

To double, add an additional egg, banana and 30g oats.

I anticipate extra time for blogging (and cooking) in the coming weeks, so doubtless there will be more mixadventures posts coming soon. (There was this awesome mango cheesecake I made for Christmas…)

Until then, stay at home and stay healthy.

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