I have a bit of a love-hate relationship with banana cake: On the one hand, it’s an awesome way to use over-ripened bananas, but on the other hand it’s cake masquerading as a health food (“Eat me! I’m made with fruit!”). Plus, some of my family are convinced they don’t like anything with baked bananas (fresh are fine), so anytime I make this I get some comments. (They always end up eating the cake, they just need to voice their opinions first)
What I’ve come up with is a recipe with low added sugar and fat, plus I’ve added oats and used whole wheat flour for some extra fibre. I won’t kid you and say this is the same as eating a fresh banana (it most definitely is NOT), but we all need some cake in our lives, and this one is GOOD! Serve it warm for dessert (for some gooey chocolate chip action), or with peanut butter or plain Greek yogurt for a delicious start to the day 😊
Use up your ripe bananas and enjoy this yummy and satisfying breakfast or snack
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 1/2 cup oats
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/8 cup oil
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1/4 cup applesauce
- 1-2 ripe bananas or more if needed
- 1/2 cup chocolate chips
Preheat oven to 350℉
Combine all dry ingredients
Beat eggs, sugar, applesauce, vanilla and oil together. Add in mashed bananas.
Stir in dry ingredients until just combined. Add in chocolate chips.
Pour mixture into loaf pan and bake for 45-50 minutes.
Remove from oven to cool before slicing
*Pro tip! When cool, slice and place in individual freezer bags and freeze to be enjoyed later