This recipe has been created from the Peanut Butter Potato Cakes recipe. The base for that minus a few ingredients makes for a wonderful backbone for many other recipes. Note – for this exact recipe I added a little icing on top made by combining 2 tsp Icing Sugar with 1 tsp Water and a little Vanilla Extract. Then topping with cinnamon.
These Banana Cakes are dense, moreish, healthy and tasty. They’re both Vegan and Gluten-free and super simple to make in just 30 minutes.
The combination of Banana and simple Oat Flour mixed with a little sweetness makes these banana cakes short on ingredients but big on flavour.
If you loved this recipe but would like something a little on the larger side how about the Carrot Cake with Cream Cheese Frosting, or for something a little light give the Chocolate & Gingerbread Silk Cake a go. For a great starter, how about trying the Green Vegetable Soup. A perfect combo alongside the Banana Cakes for a healthy but satisfying meal. Don’t forget to check out the Lemon version of these!
- 90 g Rolled Oats or Oat Flour
- 2 Small Ripe Bananas Mashed
- 1/2 tbsp Ground Flaxseed
- 1/2 tsp Cinnamon
- 1/2 tsp Baking Powder
- Pinch of Salt
- 1 1/2 tbsp Water
- 125 ml Plant Milk
- 2 tbsp Golden Syrup
Heat oven to 180C Fan Oven or 200C for a normal oven.
Firstly, mix the water and flaxegg into a small bowl and place in the fridge.
Next, blend your oats into a fine powder unless you're using Oat Flour.
Combine all your dry ingredients into one bowl, do the same for your wet ingredients in a separate bowl.
Add the flax egg into the wet ingredients.
Add the wet ingredients into the dry ingredients and then mix thoroughly until combined.
Pour equal amounts into your cupcake tin and bake on the middle shelf of the oven for 20 minutes or until pick comes out clean
Leave to cool before eating. They will keep at room temperature in a sealed container for 3-4 days. Alternatively, can be frozen and defrosted as needed.
Please be advised, calories are estimates and your ingredients may vary from mine.
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