I love baking. It’s been something that I have been doing since I was a kid. I remember being with my mother and brother in the kitchen, whipping up cinnamon buns and singing songs. Baking for me is like home. There’s few things that smell better (just flowers tbh) than freshly made baked goods.
But I have to admit, after knowing that I was allergic to everything from wheat to almonds, oats and yeast, baking has been quite the challenge.. But you can’t lose if you don’t quit trying! I’m super happy and proud to present you with this recipe;
Healthy Banana Cake
- 2 cups (5 dl) coconut flour
- 1 teaspoon baking powder
- 1 tablespoon coconut sugar (not needed but will make it more like a dessert)
- 1,5 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 bananas, mashed
- 2 flax or chia eggs (mix 1 tablespoon ground flax/chia + 2,5 tablespoons water in a bowl = 1 egg)
- 1/4 cup coconut oil
- 1/4 cup plant milk
- 1 teaspoon vanilla extract
- A handful of raspberries
Make it like you bake it;
- Preheat the oven to 180°C (350°F).
- Line an 8 x 4-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well.
- In a separate mixing bowl, add your bananas, flax eggs, milk, melted coconut oil, and vanilla extract and mix well.
- Combine your wet and dry ingredients and mix well yet again. Fold in your half raspberries using a rubber spatula.
- Transfer the batter to the lined pan. Top with remaining chocolate chips and raspberries. Bake for 40 minutes, checking around the 30-minute mark. Once a skewer comes out clean, remove from the oven.
- Allow to cool in the pan for 15 minutes, then enjoy 🙂
- Stores well in the fridge for up to 5 days btw 🙂
