This banana cake can be mixed up and popped in the oven in about 15 minutes. Gluten-free, oil-free, and without added sugar, it is ideal for a quick breakfast or as an afternoon snack. It is both filling and tasty, with the addition of oats and dates providing energy for the labouring or breastfeeding mother. Easily freezable, this is helpful to make during your third trimester if you have the space in your freezer!
Ingredients
3-4 large ripe bananas, mashed
3 eggs, beaten thoroughly
A pinch of salt
1-2 teaspoons vanilla extract (optional)
5-7 medjool dates (5 for normal, 6-7 for sweeter)
100g quick oats (fijn havermout)
100g ground almonds (amandelmeel)
1 tablespoon baking powder (bakpoeder)
1-3 teaspoons spices (options: cinnamon, cardamom, cloves, ginger, allspice, nutmeg)
Directions
- Preheat the oven to 180 °C.
- Puree bananas and dates until smooth or almost smooth. Add the eggs and vanilla extract and mix to combine.
- Combine dry ingredients: oats, almond flour, baking powder, pinch of salt, and spices.
- Add banana puree to dry ingredients and mix with a sweeping motion just until combined.
- Pour into a loaf pan or 8”x8” baking pan lined with baking paper or thoroughly greased with coconut oil.
- Bake for 45-50 minutes or until a little darker on top and springy. Allow to cool in the baking dish for 15 minutes before removing to a wire rack to cool completely (and prevent steaming).
Storage
The best way to store this banana cake is to slice and place it in the refrigerator or freezer. Freeze the slices individually and then transfer to a freezer bag or box. These are best enjoyed toasted (either in a pan with a little oil or butter, or simply in the oven) directly from fridge or freezer so that the center stays soft while the outside becomes golden. Since there is no oil added to the cake, it can be nice to spread with coconut oil and honey, kefir cheese, cream cheese, butter, ghee, almond or peanut butter, or whatever you want! Enjoy!