Yum yum, not only does this cake taste delicious, but it will make your entire home smell of warm bananas.
For breakfast or a healthy snack, I'm a fan of toast topped with almond butter, bananas and drizzled in apple honey. This is my cake version of that toast.
I used almond butter because it is my favorite, but creamy peanut butter would taste just as delicious. Just make sure whichever nut butter you're using, you either make your own or use a natural one where the only ingredient is peanuts or almonds. Check those labels!
Ingredients:
1 cup whole wheat flour
1 ripe banana mashed up
1/2 cup of creamy almond butter (or peanut butter)
1/4 cup melted coconut oil
2 Egg-Replacer eggs (or 2 eggs if you're not vegan)
1 tsp baking powder
1/4 cup sticky sweetener such as apple honey, syrup or agave
1/4 cup Stevia
1 tsp vanilla
Process:
Preheat oven to 350 degrees. Mix all dry ingredients in one bowl and all wet ingredients in another bowl. Slowly pour the wet ingredients in with the dry ingredients and mix well. It's okay if there are little chunks of banana floating around. For easier clean up, I line an 8x8 pan with parchment paper. Pour the batter into the pan and even it out. Bake for 25 minutes.
While it was still warm, I topped mine with a bit more almond butter and drizzled some apple honey over it and ate it faster than anything. The warm softness of the cake and the light sweetness of the apple honey and almond butter was the perfect combination. Enjoy!
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