As Millie gives you a sneak peek of her incredible chocolate and banana cake, as part of our feel-good recipe feature, we think it would be too much of a tease not to give you a small section of her recipes now!
Scroll down for her (as she describes them) "crispy on the outside, soft on the inside" caramelised bananas. Perfect for cakes, porridge, and pudding. Want more foodie inspiration for good mental health? Grab the Autumn/Winter issue of Clarity. Millie's dopamine-inducing recipes could help to add the pep in your step if your mood is low.
2 tbsp coconut oil
2 tbsp maple syrup
Slice the bananas into slices the thickness of two £1 coins on top of each other! (alternatively slice the whole banana lengthways in half to have two long banana strips).
In a pan, heat 2 tablespoons of coconut oil to a medium heat until it just starts to sizzle.
Add the maple syrup and give it a quick mix. It should all start to sizzle together.
Carefully place the bananas in the pan and cook on one side for about 5 minutes or until the underside is golden.
With a butter knife, turn each piece over and cook for another 5 minutes until golden. They will feel soft.
Carefully transfer to a piece of baking paper to set and go crispy.
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