Banana Chia Seed Cake

Banana Chia Seed Cake | simplerootswellness.comIt’s Friday…It’s Friday! Can I get a whoop, whoop! I have a spectacular recipe to share with you today and I am excited about it, can you tell? If you like banana bread you will L.O.V.E. this banana cake recipe. Because doesn’t changing the name to end with “cake” make everything seem so much tastier? Here are some thoughts for your Friday… And feel free to ignore this part if you just want to cut to the chase and get the recipe. 

1. Where is spring? It comes and it goes I suppose in typical March fashion but I must admit that once it started to warm up here in Iowa I just thought it should continue on that trend. I even packed away all of our winter stuff, so please no more winter. This is probably a little premature so if you see my children freezing please don’t judge. It was for my sanity.

2. I have a new logo that I am excited to share with you all. This spectacular designer I know started his own business and I loved his work. So we went with it and he developed everything I had envision and more. Can’t wait for you to see it. In the meantime you can check out some of his work here.

3. I am currently 22 weeks pregnant and growing daily. The baby is definitely active and making me crave all kinds of random and crazy weird combinations that I normally would not. I won’t go into all of my weird cravings as it may slightly freak some of you out. But just note, i
t is a problem.

Baby-3

4.  I am working on a big summer nutrition project that I hope some of you will choose to embark on. I will be hosting Simple Roots first ever Eight Week Nutrition Bootcamp. It will be all online with videos, recipes, and of course a little science to get your hormones (males and females) in control and your life back in a healthy and really delicious kind of way. Life changing, I tell you!

5. A few of my latest non-food obsessions: These Lifefactory water bottles are amazing. They are easy to clean and easy to drink out of. Plus they come in many different fashions including; flip top, straw cap, sippy cups and baby bottles. And need I say it again, they are glass! In case you didn’t know, you should not be drinking out of plastic or eating out of it so try one out, you won’t regret it.

Purchase a LifeFactory Bottle Here

And now… back to this super moist banana chia power cake. Payton (my husband) actually set out to make it this past weekend. As soon as he took it out of the oven we knew it was going to be spectacular. We patiently waited (some of us were more patient than others) as it cooled enough we could get it out of the pan. And from that point on this thing was history.

I inhaled more than one (or two) buttery pieces down. I thought about adding some frosting but I will tell you it really isn’t needed and there was no time. It was going fast so I had to get my share. My mom’s birthday is coming up and she is on this health journey with me. I made this in hopes that I can rework it to be a layer cake slathered with some coconut sugar cream cheese frosting. I think it will be a success, but stay tuned because you never know what might happen in my kitchen. I think she will enjoy it and if not I sure will!

Just a side note; I would eat this for breakfast. If it makes you feel better you could just call it banana chia power breakfast bars instead of “cake”. Enjoy!

Banana Chia Seed Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 cups almond flour
  • ¼ cup tapioca flour
  • ¼ cup flaxseed meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon chia seeds
  • 1 cup bananas, mashed
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup coconut milk
  • ⅓ cup honey
  • 4 tablespoons coconut oil, melted
Instructions
  1. In a large bowl mix the almond flour, tapioca flour, flaxseed meal, baking soda, salt and chia seeds.
  2. Mash the banana, and add eggs, vanilla extract, coconut milk, honey and coconut oil in a separate bowl.
  3. Mix wet ingredients using a hand mixer.
  4. Pour wet ingredients in with dry ingredients and mix together with hand mixer to form batter.
  5. Line an 8×8-inch baking pan with parchment paper, covering two sides. Leave extra long so you have a handle to pull cake out.
  6. Pour the mixture evenly in the pan.
  7. Bake at 350°F for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Set the pan on a wire rack when removing it from the oven and allow it to cool.

 

 

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Comments

  1. Chantel says

    Just replaced the banana with 3/4 cup pumpkin (prob try a full cup next time) and added 1/4 cup real maple syrup, added some pumpkin spices…amazing!

    Also I like my cake dryer so for the banana one I added 1.5 tsp coconut flour and bake at least 35 minutes.

    • says

      No, coconut flour and almond flour react very differently in recipes and cannot be exchanged evenly. Coconut flour is a very dry flour and requires more more liquid and/or eggs in order to achieve and edible product. Almond flour is more like regular flour.

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