Chunky Sticky Date Pudding Granola with Banana Nice Cream

By Anna Lisle

Chunky Sticky Date Pudding Granola with Banana Nice Cream

Chunky Sticky Date Pudding Granola with Banana Nice Cream. Make up a batch of this fresh and flavoursome granola to indulge in all summer round. 

I feel as though I harp on about the superiority of homemade granola so I won’t waste my breath here, except to say that this is my favourite combination yet. I recently took a batch of this to a friend’s beach house and the person on ‘nibbles duty’ was running late—instead, we feasted on handfuls of this granola and nobody seemed too interested in the dips platter when it arrived. Banana nice cream is my secret kitchen trick—when frozen banana is blended, it makes creamy and thick ice-cream (due to its high pectin content).

Serves 4

gluten free, dairy free, vegetarian, vegan, refined sugar free

Banana nice cream
4 ripe bananas, peeled and roughly chopped
200 g (7 oz) gluten free rolled oats
75 g (2. oz) whole raw cashews
75 g (2. oz) raw macadamias, roughly chopped
120 g (4 oz) fresh (or dried) dates, pitted and roughly chopped
40 g (1. oz) shredded coconut
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
pinch of sea salt
3–4 tablespoons pure maple syrup
100 ml (3. fl oz) coconut (or olive) oil
1 teaspoon vanilla extract
1 punnet fresh blueberries
1 punnet of strawberries, halved
2 passionfruit, pulp scooped out
2 kiwifruit, peeled and sliced
1 mandarin, peeled into segments
Edible flowers (optional)

Begin this recipe the day before by placing the peeled bananas into a container or zip lock bag to freeze overnight.

Preheat oven to 160 degrees (320F) and line a tray with baking (parchment) paper.

In a large bowl combine all the dry ingredients; oats, cashews, macadamias, dates, coconut, cinnamon, mixed spice and salt.

Heat maple syrup and coconut oil in a small saucepan over a gentle temperature. Once the coconut oil has melted, add vanilla and pour over the dry ingredients. Toss to combine.

Spread mixture evenly onto the lined tray, and bake for 30 minutes, stirring once about halfway through. Remove from the oven and leave to cool completely—do not stir at this stage.

When ready to eat, make the banana nice cream. Blend frozen bananas with a high-powered stick blender or food processor and puree until smooth, stopping occasionally to scrape down the sides.

Divide nice cream between bowls and scatter with granola, fresh fruit and edible flowers (if using).

Note: This makes about 600 g of granola. A quick hint on the dates: if you’re using fresh dates, they’re easier to chop cold, so pop them in the refrigerator or freezer for 15 minutes before chopping.

This is an edited extract from Whole Food, Bowl Food, by Anna Lisle, published by New Holland Publishers – Available now.




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