Children adore this recipe, and of course so will you.
Bananas got too ripe? Don’t even think of chucking them! Make a banana chocolate chip cake!
You will find they make the greatest smoothies, muffins and cakes, their flavor reaching their sweetest and most intense peak! The riper the better: freeze them, and when ready to use run them under warm water, the peel will come right off.
Gluten-free Banana Chocolate Chip Cake: Use any GF flour, and add 1 teaspoon xantham gum to the batter; bake in an 11 x 14 inch pan or in 2 dozen muffin molds (about 45 minutes baking time).
- 1 cup old-fashioned rolled oats (not quick or instant)
- 3/4 cups coconut sugar, or 1/2 cup coconut sugar and 1/4 cup stevia or truvia
- 4 eggs
- 2 pouches Cocoa Coffee Levana Nourishments
- 1 cup oil
- 1 tablespoon vanilla
- 3 cups all purpose, whole wheat pastry or spelt flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 mashed very ripe bananas, diced small
- 1 cup semisweet chocolate chips, best quality
Preheat oven to 350 Degrees °F.
Mix the oats and let it sit while you prepare the rest of the cake.
In a food processor, cream the sugar, eggs, oil and vanilla until light and fluffy. Pulse in the flour, baking soda and salt, mixing until just combined, 2-3 times, not a second longer. Pulse in the bananas and the reserved oat mixture, mixing until just combined. Fold in the chips with a spoon, mixing gently but thoroughly. Pour the batter into a greased 10 inch tube and bake 1 hour, or until a knife inserted in the center comes out clean. Invert to cool on a rack.