A quick cake for when you need something a little bit on the healthier side.
I had a rough morning a few days ago. Then I gave myself a pep talk and remembered that being healthy is something I have to consciously do everyday. For me, being normal means eating three meals a day, focusing on eating a lot of vegetables and protein and NOT eating 3 slices of cake after lunch. Pretty simple right?
The reality is I’m always going to want dessert, and eating dessert is ok in moderation. Eating a donut, chips and ice cream all in the same day (aka this past Sunday) is a little too much for me . There is definitely a balance.
Somedays I want to embrace it and make real, delicious desserts, because I love baking. But then other days, I want to make healthier alternatives with a little more consideration for the ingredients, like this cake:
It’s lower in sugar than traditional cake and gluten-free (if that matters to you). It only uses whole oats so you don’t have to worry about processed flours.
Healthier Banana Coffee Cake with Maple Oat Topping
1/4 cup canola oil
1/4 cup maple syrup
1/2 tsp vanilla extract
1/2 cup rolled oats, ground*
1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 medium ripe bananas, mashed
1/2 tbsp powdered sugar (optional, for dusting)
1 tbsp canola oil
1 tbsp maple syrup
Pre-heat oven to 350F. Grease 6 inch baking pan (I used a springform pan).
In a bowl, mix together oil, maple syrup, egg and vanilla. Set aside.
If you haven’t done so already, grind your oats in the food processor (or blender like a vitamix). *use gluten-free oats if you’re gluten intolerant
Add dry ingredients to oil mixture. Stir to combine. Lastly, fold in the mashed banana.
In a small bowl combine ingredients for topping.
Pour batter into baking pan, sprinkle oat topping on top and bake for 30-40 minutes or until cooked through (I think might took about 40 minutes).
Allow to cool. Dust with powdered sugar if you’d like (optional).
This turned out great, but doesn’t any type of banana cake/bread always turn out amazing? I think next time I’d try reducing the maple syrup some more.
If you’re curious about the nutrition information on this, here it is:
This does not include the topping and each serving is 1/8th of the cake (a small ish piece).
Not the best and not the worst. I guess that’s what it’s about overall, right? Balance.