Banana Cake

by | Mar 30, 2018 | Food

Healthy Breakfast Banana Cake

I love cake. Especially healthy banana cake (and especially when I can eat it for breakfast!). It’s also a great way to put those bananas that have gone too brown and you no longer want to eat them to use (unless you’re my mum who likes to eat really ripe bananas. I don’t get it. They basically have to be just turning from green to yellow for me to eat them! I even have a friend who wont eat a banana if it has one speck of brown on it. Ha!)

The key to making this banana cake super moist and delicious is REALLY ripe bananas. I’m talking black bananas. When they have really ripened in the fruit bowl, I put them in the fridge until I’m ready to use them. They can sit in there for days! And as I said, the riper the better.

(FYI this post contains affiliate links so you can shop for all the products I use on Amazon)

 

This banana cake is a winner because the only sweetener in it is figs or Medjool Dates .

 

Did you know?

 Figs are high in the calming mineral magnesium, which helps relax the mind and body. Figs are also high in fiber, helping to promote a healthy digestion

 Medjool Dates are rich in several vitamins, minerals, and fiber. These delicious fruits contain oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper and magnesium, which are all beneficial for health…

Using Almond Flour gives the added benefit of calcium which is needed to build strong bones, improve muscle function, and absorb magnesium.

 

So as you can see this banana cake really is nutritious!

 

Also, I’m all about simplifying when it comes to cooking. I don’t have time to be using separate bowls, greasing, sifting, making a well in the center of my mixture to fold in eggs etc. I do it my way and it works perfectly fine! But each to their own (I’m sure pastry chefs and other baking pros would cringe reading this right now!).

Ok so this is what you need…

 
 
Banana cake:

¾ cup/100g Almond Flour (I use almond flour for all my cakes and my bliss balls but feel free to use any type of flour)

2 tsps baking powder

½ tsp ground pumpkin pie spice

4 tbsps Organic Ghee (I always buy the big jar of this on Amazon as I use it in ALL my cooking as a substitute for butter-it lasts for ages!)

¼- ½ cup chopped figs or Medjool Dates (I always use these Medjool Dates from Amazon and again I use them for my bliss balls too!)

2 really ripe bananas

1 egg

 
 
 
 
Method:
  1. Preheat oven to 350F/180C.
  2. Place almond flour, baking powder, pumpkin pie spice and ghee into food processer for about 30 secs (if you have a thermomix mix on speed 5 for 30 seconds).
  3. Add dates, bananas and eggs and mix for another 30 secs (speed 5 again).
  4. Poor mixture into a lined 9 x 5-inch loaf pan (or make into cupcakes).
  5. Turn down oven to 325F/160C and bake for about 50 mins! Allow to cool and then turn out onto a wire rack to finish cooling.

I’d love to hear how yours turns out! Leave a comment below!

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