So you can have your cake and eat it!

I was experimenting with a basic wheat free bread recipe. I had seen a chocolate and banana cake recipe and loved the sound of it. However I didn’t like the sound of the sugar, fat and wheat content. I could literally feel my tummy bulge just thinking about it!

So to cut a long story short I devised me own fat controlling version and I am very happy to say that the result is superb. I even showcased it at my recent cookery and fat controlling workshop and the feedback was fabulous!

So here it is. My fat controlling chocolate, date, banana (with a dash of amaretto) bread!:

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Chocolate, banana and date fat controlling bread

Makes one substantial loaf that can easily serve 12.


4 eggs and 3 tbsp coconut oil, dash of vanilla extract whisked in a separate bowl

4 ripe mashed bananas

Mix together well

1 and 1/3 cup of chi seed (or ground/milled flax seed or a mixture of the two)

2 and 1/3 cup of almond flour

3 tsp baking powder

2 tblsp cocoa powder

1 cup of chopped dates (you could soak for 24 hours in rum for a delicious taste)

Optional pinch of salt

Dash of vanilla extract

Option dash of amaretto, rum, gran marnier or other liqueur)

Mix well.

Combine all ingredients (add water if consistency too thick)

Add to silicone loaf tin (or well greased tin) and bake for 30 mins at 175c

Leave to cool and slice to serve. It is even better the next day!


Big love, small tummies!

Jill – The Fat Controller

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