This was my breakfast today and I have no regrets.
Yesterday I felt the urge to experiment and I came up with this WINNER! Readers, if you haven’t already discovered, I have quite a large sweet tooth 🙂
I must add that this little snack cake has absolutely NO oil or butter or margarine or shortening. Seriously!
The only pre-requisite: you MUST like bananas!
Here is the recipe:
- 3 very ripe bananas
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup gluten free oats
- 1/2 cup brown rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 cup chopped nuts( I used 1 cup of pecans; although I’m a nut lover it was a bit too much; I would recommend 1/2 cup)
-Preheat oven to 350; Grease 8×8 baking pan(I use Pam cooking spray)
-Mash bananas in bowl w/ fork
-Add eggs , sugar, and vanilla until well blended
-In seperate bowl sift oats, flours, bs, and cinnamon
-Add dry ingredient mixture, along with nuts, to wet ingredients until JUST blended; don’t overmix or the cake will turn gummy after it is baked
-Bake for ~40-45min until the cake springs back to your touch or toothpick inserted comes out clean
Tip of the day: Cut the entire cake into small squares, individually wrap them in saran wrap and place them in the freezer. That way the cake will keep longer and you can grab a single serving size as wanted needed. I know this works for me as I often feel the need to eat the the dessert quickly before it “goes bad”…..which often leads to overeating on my part. Not a good combo.
From one banana loving monkey to another,
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