This is a basic recipe for a “fit” (that is, healthier) banana cake, which uses more nutritious ingredients and less refined sugar.
Banana Fit Cake
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesKeep in mind that results may vary depending on the specific ingredients you choose:
Ingredients
3 mashed ripe bananas
3 eggs
1/4 cup coconut oil or olive oil
1/4 cup plant-based milk (such as almond milk, coconut milk, etc.)
1 teaspoon vanilla extract
1 cup oat flour (fine rolled oats processed to flour)
1 teaspoon cinnamon powder
1 teaspoon powdered yeast
1/2 teaspoon bicarbonate of soda
A bit of salt
Directions
- Preheat the oven to 180°C and grease a cake tin with coconut oil or use parchment paper to line the bottom.
- In a large bowl, mix the mashed bananas, eggs, coconut oil (or olive oil), vegetable milk and vanilla extract until you get a homogeneous mixture.
- In another bowl, combine the oat flour, cinnamon, baking powder, baking soda and salt.
- Gradually add the dry ingredients to the banana mixture, stirring gently until everything is well combined.
Do not overmix, just until the ingredients are incorporated. - Pour the dough into the prepared mold and level the surface.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the tin for a few minutes before unmolding.
- Once completely cooled, you can cut and serve the cake.
