Wednesday, 15 February 2017

Banana Chocolate Chip Oatmeal Cake

I have a bit of a love-hate relationship with banana cake: On the one hand, it's an awesome way to use over-ripened bananas, but on the other hand it's cake masquerading as a health food ("Eat me! I'm made with fruit!"). Plus, some of my family are convinced they don't like anything with baked bananas (fresh are fine), so anytime I make this I get some comments. (They always end up eating the cake, they just need to voice their opinions first)

What I've come up with is a recipe with low added sugar and fat, plus I've added oats and used whole wheat flour for some extra fibre. I won't kid you and say this is the same as eating a fresh banana (it most definitely is NOT), but we all need some cake in our lives, and this one is GOOD! Serve it warm for dessert (for some gooey chocolate chip action), or with peanut butter or plain Greek yogurt for a delicious start to the day 😊

Do you have any foods your family eats but put up a fuss beforehand? Comment below!

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Banana Oatmeal Chocolate Chip Cake

Yields: 8-10 slices


1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup oats
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/8 cup oil
1/2 tsp vanilla
2 eggs
1/2 cup sugar
1/4 cup applesauce
1-2 ripe bananas mashed (or as many as need to be used up 😊)
1/2 cup chocolate chips

Preheat oven to 350℉. Combine all dry ingredients. Beat eggs, sugar, applesauce, vanilla and oil. Add in mashed bananas. Stir in dry ingredients. Add chocolate chips. Pour mixture into loaf pan and bake for 45-50 minutes.
*Pro tip! When cool, slice and place in individual freezer bags and freeze to be enjoyed later 

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