Wednesday, September 11, 2013

Banana Cake (Gluten-Free, Dairy-Free & Sugar-Free)

I saw this recipe the other day posted here at The Healthy Chef.  It really appealed to me, because while it's a really healthy alternative to standard Banana Cake, it doesn't use strange, expensive, hard-to-source ingredients.  I've made it twice since and it's been a big hit!  I made a couple of changes, but feel free to also check out the original recipe for some other alternatives.  I also made it once in my food processor and once in my neighbour's Thermomix (including making the almond meal) - and it was so quick and easy.

As always - almonds, bananas, honey & eggs from Charlie's!

Makes 1 loaf - 12 slices (193 calories per serve)

300g over-ripe, mashed banana
3 eggs
60g honey 
1 teaspoon vanilla
60 g olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarb soda
1 tbsp lemon juice
150g almond meal
50g desiccated coconut
25g chia seeds

Preheat oven to 160 C.

Combine banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon in a food processor.

Add the almond meal, coconut and chia and mix well.

Line a loaf tin with baking paper and spoon in the batter. Bake for 45 minutes to 1 hour (a skewer inserted into the centre should come out dry).

Allow to cool before turning out the loaf.


Karina MacDonald said...

This cake is so light and tasty. A good one to bake for the whole family, especially for the little ones lunch boxes.

Tamara said...

I'll be trying this one for sure!! Might start stocking up the freezer with baking ready for when school starts. Luv T