This healthy banana chocolate chip cake uses all oat flour and no sugar--it's truly a cake that you can feel good snacking on!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Ingredients
2cupsoat flour
2tablespoonsalmond flouror meal
1tablespooncornstarch
1.5teaspoonsbaking powdergluten-free if needed
½teaspoonbaking soda
generous ¼ teaspoon table salt
¾cupmashed banana2 medium/large bananas
½cupplain yogurtif you only have Greek yogurt, whisk 1/4 cup with 1/4 cup milk to thin it
¼cuphoney
1egg
1tablespoonolive oil
1teaspoonvanilla extract
1/3cupsemi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees F and grease a standard-sized loaf pan, 8x8" pan or 6" cake pan (I recommend a loaf pan).
Whisk together the oat flour, almond flour, cornstarch, baking powder, baking soda and salt.
In a separate bowl or measuring cup, combine the wet ingredients.
Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the chocolate chips. Scrape mixture into prepared pan and bake for one of the following times:
If using a loaf pan, bake at 350 for about 40-50 minutes (check it at 35 minutes).
If using an 8x8" pan, check it at 25 minutes and add 3-5 minutes more baking time until done.
If using the 6" cake pan, bake for 20 minutes at 350, then lower the temperature to 325 and bake for 15-18 more minutes.
Bread is done when the top springs back lightly under your finger. If inserting a tester (i.e. toothpick or fork), just watch to make sure there's no raw batter oozing off of it.
Notes
This can be made gluten-free if you make sure to use gluten-free oats and gluten-free baking powder.Inspired by here.