Banana Snack Cake
Delicious, moist, sugar-free paleo snack cake
- 3 large bananas (ripe, mashed (around 1 3/4 cup mashed))
- 1 cup nut or seed butter
- 3 large eggs
- 3/4 tsp baking soda
- 1/4 tsp salt (omit if salt in nut/seed butter)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp flaxseeds (optional)
- 1 tbsp chia seeds (optional)
- 1 tbsp raw cacao nibs (optional)
- 3/4 cup dark chocolate chips (optional)
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Preheat the oven to 350F/180C and generously grease a 9-inch by 13-inch baking dish with butter or coconut oil.
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In a large bowl, use a fork to mash the bananas as smoothly as possible, though it's okay if there are still a few clumps. Add in the nut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well, creating a runny cake-like batter. Fold in the dark chocolate chips, flaxseeds, chia seeds, and cacao nibs if using.
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Pour the batter into the greased baking dish and use a spatula to spread it evenly across the bottom of the pan. Bake at 350F/180C until the top is golden and the center is firm, about 30 minutes. Allow the cake to cool in the pan completely before cutting and serving.
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This cake is moist, so for best shelf life store it in the fridge for up to 2 weeks. (I think you could probably store it at room temperature for 2-3 days, but I prefer to keep things in the fridge to be on the safe side!)
Per Serving (without optional ingredients): Calories: 139, Fat: 9g, Carbohydrates: 10g, Fiber: 2g, Protein: 4g
Recipe inspired by Detoxinista