By the way it’s a time to begin to share more healthy recipes So since this Monday you can find not only desserts-bodykillers on my blog, but also less harmful dishes, which will be terrifically tasty and undoubtedly surprise and please you and your conscience.
So I bring to your attention one of my favorite recipes, according to which you can make not only a similar cake, but also muffins. It is eggs- and dairy free, but with whole wheat flour and whole grain oat flour. If desired, you can eliminate chocolate or replace it with the same number of nuts, also you can use coconut sugar or honey or maple or Jerusalem artichoke syrup instead of brown sugar.
The cake is so delicious that when you enjoy it a reproachful question flashes in a moment in your head: “Is it generally legal?” – but then, remembering that it is #healthybaking, you can finish eating a tasty piece with peace of mind☺
- 150 g Whole-wheat flour
- 80 g Whole grain oat flour
- 50 g Brown sugar
- 100 g Vegetable oil
- 70 g Water
- 4 Bananas + 1 for decoration
- 70 g Chocolate chips
- 50 g Hazelnuts + for decoration
- ½ tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Sea salt
- Beat oil and sugar, add water and pureed bananas and beat until smooth.
- In a bowl, whisk together sifted flour, baking powder, soda and salt.
- Combine the flour mixture and bananas mixture and mix with a spatula until smooth. Mix chocolate chips and hazelnuts in.
- Pour the batter into the lined loaf baking pan. Slice the remaining banana lengthways and place gently on top of the mixture in the pan. Put the pan in the oven preheated to 175°C for 50-60 minutes until golden color and a skewer poked into the center comes out clean. Cool the cake on a wire rack.
- You can use chopped chocolate instead of chocolate chips.
- If you make muffins you should preheat oven to 180°C and bake them for about 25-30 minutes.