Moist and sweet, this banana cake is a tasty snack. Serve plain or with frosting. I chose to use peanut butter frosting, but I think many kinds would taste good.
Kari's Banana Snack Cake
1 cup oat flour (1 cup oats pulsed in blender)
1/2 cup unbleached flour
1/2 cup whole wheat pastry flour
1/2 cup brown sugar
1/4 cup coconut flour
1/4 cup wheat germ
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup mashed ripe banana
2 Tbsp flaxmeal
6 Tbsp water
1 cup So Delicious Coconut Milk Beverage (or other non-dairy milk)
1 tsp vinegar
1 tsp vanilla
Preheat oven to 350 F. Spray nonstick 9x9 pan with cooking spray.
In small bowl, combine flaxmeal with water and set aside. Add vinegar to milk and set aside.
In mixing bowl, combine oat flour, unbleached flour, ww pastry flour, brown sugar, coconut flour, wheat germ, baking powder, salt, and baking soda.
In another bowl, combine mashed banana, flaxmeal mixture, milk/vinegar, and vanilla. You want this smooth.
Add banana mixture to flour mixture. Stir until combined. Pour into prepared pan and spread evenly. Bake 25-30 minutes. Cool on wire rack. Frost if desired.
Per serving 104 calories, 1g fat, 3g fiber