We had a few freak hot days in the middle of a cold spell and my bananas went from green to overripe in a matter of hours. I used them to make this chocolate banana cake which was really scrummy.
Just before we went overseas in April I thought I had pinched a nerve in my neck. I had a tingling sensation in my left hand and it was getting very uncomfortable. When it bordered on unbearable I tried to make an appointment to see my chiropractor. He was busy and so in desperation I went to see someone else. He diagnosed the issue as being carpal tunnel syndrome which I was not convinced by. A week later, when the tingling sensation had not dissipated I went to see my GP. He confirmed it was indeed carpal tunnel syndrome so I thought that was that. I took the ring off my index finger when we went away and massaged the area every day to try and resolve the pain. By the time we got back it was a lot better.
That saved me a fair bit of money as the next step was to buy a special keyboard. Over the next few months the pins and needles went away and I decided to wear my ring again. And straight away the pain came back. So, it was more a case of the ring being a little bit too tight, rather than carpal tunnel. I now make sure to only wear the ring when my fingers are not swollen from the heat. Do you suffer from carpal tunnel syndrome?
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Chocolate Banana Cake
- 2 eggs
- 30 g fructose
- 45 mls canola oil
- 60 mls milk
- 230 g self-raising flour
- 20 g cocoa powder
- 2 very ripe bananas, peeled and mashed
- Preheat the oven to 180° Celsius
- Place the eggs and fructose into a bowl of a stand mixer and whisk until pale and frothy
- Add the oil, milk, flour, cocoa and banana and whisk until just combined
- Pour into a lined loaf tin and bake for 50 minutes
- Remove from the oven and leave to cool in the tin for 5 minutes
- Turn out onto a wire rack to cool completely before slicing