Description
A delicious, grain-free dessert that turns simple whole-food ingredients into a moist and tender treat. By using blended oats instead of traditional wheat flour, this cake offers a nutty depth and added fiber, perfectly complemented by the sweetness of ripe bananas and warm aromatic spices. Perfect for busy weeknights, it is a sophisticated, quick, and family-friendly cake that is entirely gluten-friendly.
Ingredients
1 cup ripe mashed bananas
1 large egg
1 tsp vanilla extract
1/4 cup coconut oil, melted
1 tbsp cornstarch
1/4 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground allspice
1/2 cup brown sugar
1 1/2 cups old fashioned oats, blended into powder
3/4 cup dairy-free chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line an 8 x 8 x 2-inch square baking dish with parchment paper.
Whisk the mashed bananas, egg, vanilla extract, and melted coconut oil in a large mixing bowl.
Place oats in a blender and pulse until they form a fine powder.
In a separate bowl, stir together the blended oats, cornstarch, baking powder, baking soda, brown sugar, cinnamon, and allspice.
Combine the dry ingredients into the wet banana mixture until smooth.
Fold in the chocolate chips gently.
Pour the batter into the prepared baking dish.
Bake for 25 minutes or until the center is set.
Allow to cool before cutting into 9 squares.
Notes
Ensure your bananas have brown spots for the best natural sweetness. If you prefer a nuttier flavor, you can toast the oats lightly before blending them into flour. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: Healthy Baking
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg