I have made this banana cake 3 times this month! I will admit that I ate a whole cake in my first week of Ramadan.
Then I made it two more times for people around me!
My friends without any food allergies have said this is a very moist and sweet cake. They are amazed when I tell them it is dairy-free, egg-free, flour-free and sugar free!
So, this was the first time I’d experimented using chia seeds in baking and I’ve got to say it turned out really well!
For those of you that don’t know:
1 chia egg = 1 tbsp of chia seeds + 3 tbsp of water
Chia seeds have amazing benefits: Not only are they an excellent source of omega-3 fatty acids and magnesium, they also promote healthy digestion, which is always great in my book!
– 250gr of almond flour
– 270gr of ripe bananas (approx. 2 and 1/2 bananas)
– 1 small cup of medjool dates
– 3 chia “eggs” (or alternatively 3 organic free-range eggs )
– a pinch of salt
- First you need to take out the pit in your dates and put them in a cup. Pour boiling hot water over the to soften them. Leave them for about 4 minutes, drain the water out.
- Blend softened dates and bananas into a smoothie consistency, add the chia eggs .
- Slowly add the almond flour and salt to the mixture, mixing until there are no lumps.
- Use an oil to lightly grease your baking tray. Pour mixture into it.
- Put in the oven at 200 degrees Celsius and leave for about 20-30 minutes.
- Poke with a knife, once it comes out clean, take out the oven and let it cool
You can decorate this cake by adding bananas and dates pieces like I did here:
Or alternatively, you can just keep the cake simple,cut it into squares and add berries,a side probiotic coconut yoghurt and a dash of maple syrup as below:
Who said food intolerances meant bland food?
This cake really ticks all the boxes: It’s tasty,healthy and really easy to bake!
Try it out and let me know what you think!
Till next time, my healthy backpackers!