Updated: Apr 23, 2019
I will be honest, I wasn't going to write anything at all this week as I've been feeling pretty under the weather. (You know the score, shared house and your housemates share a bit too much, including their colds)! Maybe it's the cold that hasn't quite come to fruition, or maybe it's the change of the #season and the particularly strange weather this week. I'm not sure, but my head has been feeling a bit cloudy and fogged up.
So, as the title may give away, I wanted to share something on my #blog this week and decided it should be #cake (the title also suggests I usually offer "words of wisdom" which I guess is potentially misleading and also a matter of opinion)!
I posted on my #Instagram recently the #yummy banana and #chocolate chunk cake that I quite regularly make, and it got quite a lot of attention, so I thought I would share the recipe. I got this #recipe from Chocolate Covered Katie years ago now, and I must be honest I don't necessarily follow the recipe down to a T (in fact I hardly ever do, I just tend to freestyle and hope for the best). However, it's such a great recipe as it's really simple, is dairy free, flour free and refined sugar free.
It's perfect for breakfast or as a snack, with or without chocolate depending on your sweet tooth level, and it's relatively #healthy. Oh it's also more of a loaf or bread than a cake, but I thought cake made the title sound more exciting?
Below is the CCK version, but honestly once you know the ingredients you can kinda just throw them all in together. Super simple and so tasty!
2 1/2 cups rolled oats (260g) 1 3/4 cups mashed banana (420g) 1 tsp baking soda 1/2 tsp cinnamon 3/4 tsp baking powder 3/4 tsp salt 1 1/2 tsp pure vanilla extract 1/3 cup milk of choice (I use almond) 1/2 cup pure maple syrup, agave, or honey 1 1/2 tbsp vinegar 1/2 cup mini chocolate chips, optional
Preheat oven to 350F
Blend the oats to as fine as possible
Add all other ingredients
Blend to as smooth as possible
Stir in chocolate chips if using
Put into a pre greased loaf tin
Bake in oven for 35 mins
Leave in oven for additional 10 mins when oven off
Remove from oven, allow to cool, remove from tin and YUM!
Tip: check it's not too gooey inside before removing from oven by sliding a cake fork or skewer in the centre. If you do find it is, but don't want to burn the top, just cover the top in foil and bake for a little longer.
Throw it in, blend it up, that's my kinda cooking! The link to this is at the bottom of the page, and check out the CCK website for more delicious and relatively simple ideas.
Unitl next time...Enjoy!
Find the original recipe here http://chocolatecoveredkatie.com/2015/09/28/flourless-banana-bread-recipe