Banana Snack Cake
This whole grain banana snack cake is fluffy, moist, and balanced by warming spices and a faint undertone of peanut butter. It's also naturally gluten-free when you use oat flour.
Ingredients
- ¼ cup peanut butter
- ½ cup maple syrup
- 2 large eggs
- 3 medium-large very ripe bananas mashed
- 1 teaspoon pure vanilla extract
- 2 ½ cups oat flour 280 grams, or 2 cups spelt or whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon fine grain sea salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ½ cup unsweetened shredded coconut
- ½ cup whole fat plain yogurt
Instructions
- Grease a square baking pan with butter and line the bottom with parchment.
- In a large bowl, beat the butter, peanut butter, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in bananas and vanilla.
- In a medium bowl, whisk together the oat flour, baking soda, salt, cardamom, and ginger. Add to the creamed mixture alternately with the yogurt, beating well after each addition.
- Pour batter into prepared pan and preheat oven to 350°F. Let the batter rest while the oven heats, then bake it for 25-35 minutes, checking after 25 minutes, until the cake is lightly browned but not too dry. Remove from oven and place on a wire rack to cool thoroughly.
Nutrition
Calories: 356kcalCarbohydrates: 55gProtein: 9gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 51mgSodium: 330mgPotassium: 455mgFiber: 6gSugar: 20gVitamin A: 108IUVitamin C: 4mgCalcium: 76mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!