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

Check out the latest recipe from Ness’s blog, Mums in the Kitchen! 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 […]

By 96five Tuesday 10 Sep 2013RecipesReading Time: 1 minute

Check out the latest recipe from Ness’s blog, Mums in the Kitchen!

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!

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

Ingredients
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

Method
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.

You can find more recipes at http://mums-in-the-kitchen.blogspot.com.au/

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