Amy Green's Banana Carob Snack Cake
Try This Healthy Dessert
Let's face it. We'd all like our kids to enjoy fruits and vegetables as much as they do dessert but that doesn't always happen. Why not give them a healthier snack that tastes like dessert? This cake is perfect for an after-school snack or a healthier dessert tucked into your child's lunchbox.
This cake low in fat but is still soft and moist from the ripe, mashed bananas. Instead of tossing over-ripe bananas, wrap them in plastic wrap and freeze them for recipes like this. You can also cut this cake into individual servings and freeze. Pack it in lunches while still frozen as it will thaw out by lunchtime.
Unsweetened carob chips are naturally sweet so there's no added refined sugar. If you can't find carob chips, use your favorite brand of chocolate chips.
Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.
In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs, and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum, and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.
Pour batter into the prepared pan. Bake for 15 – 18 minutes until snack cake is firm and a toothpick tests clean. Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea, or serve as a breakfast cake.
For Basic Flour Blend:
Mix well; store in an airtight container in the refrigerator.
Recipe courtesy of Amy Green of Simply Sugar and Gluten Free.