Indulge in a slice of Moist Banana Cake, a wholesome dessert crafted to nourish your body while satisfying your sweet cravings. This cake is bursting with the natural sweetness and comfort of ripe bananas, complemented by subtle vanilla notes and a moist, tender crumb. Each bite is filled with plant-powered ingredients, offering you a healthier alternative to traditional cakes without sacrificing flavour.
This cake uses a blend of ground flaxseed, ripe bananas, and oat flour to create a delicate, fibre-rich base. Mashed bananas serve as the star ingredient, lending a natural sweetness and irresistible moistness to the cake. The addition of lemon juice not only brightens the flavour but also preserves the cake’s fresh colour and helps activate the baking soda for a beautiful rise.
Date paste or maple syrup replaces refined sugars, providing gentle sweetness and added nutrients, while unsweetened apple sauce further softens the crumb, reducing the need for oil or butter. Plant milk, such as soy, keeps the recipe dairy-free and rich in nutrients. Vanilla extract rounds out the flavours, making every forkful a delight.
Health Benefits
1. Rich in Dietary Fibre
- Oat Flour & Bananas: This cake is made from blended oat flour and ripe bananas, both excellent sources of dietary fibre. Fibre supports digestive health, helps maintain regular bowel movements, and can contribute to heart health by lowering cholesterol levels.
2. Natural Sweeteners, Less Refined Sugar
- Date Paste & Maple Syrup: Using date paste or maple syrup instead of refined sugar not only lowers the glycemic impact but also adds minerals, antioxidants, and trace nutrients. Date paste, in particular, provides potassium, magnesium, and iron.
3. Healthy Fats
- Ground Flaxseed: Flaxseed is rich in omega-3 fatty acids (ALA), which are plant-based “good fats” that promote heart and brain health, help reduce inflammation, and support healthy skin. Flaxseed also acts as a binding agent, replacing the need for eggs in vegan recipes.
4. Dairy-Free, Plant-Based, and Allergy-Friendly
- Plant Milk & Apple Sauce: Using soy or any other plant milk keeps this cake suitable for vegans and those with lactose intolerance. Apple sauce (especially baby food, which is pure and simple) reduces the need for oil, making the cake lower in saturated fat.
5. No Artificial Additives
- This recipe is free from artificial preservatives, colourings, and flavours. It relies solely on whole, unprocessed ingredients for its structure, flavour, and health benefits.
6. Boosted Energy and Satiety
- Bananas & Oats: The combination of ripe bananas and oats provides a steady release of energy, helping to keep you fuller for longer. Bananas are also a source of vitamin B6, which supports energy metabolism.
7. Low Cholesterol and Good for Heart Health
- No animal products mean it’s naturally cholesterol-free. Oats, flaxseed, and soy milk further contribute to better heart health by providing soluble fibre and plant proteins known to reduce cholesterol levels.
8. Easy on the Digestive System
- Simple Ingredients: This cake is easy to digest, thanks to the use of ripe bananas and apple sauce. It’s gentle on sensitive stomachs and suitable for both kids and adults.
Whether enjoyed as a breakfast treat, a wholesome snack, or a light dessert, this cake offers delectable flavour and texture, all while delivering a range of health benefits. It’s a perfect choice for anyone looking to indulge mindfully and healthfully!
Moist Banana Cake
Ingredients
- 3 tbsp ground flaxseed
- 1 ½ cups ripe banana around 3-4 bananas
- 2 tsp lemon juice
- 1 cup plant milk we used soy
- ⅓ cup date paste or maple syrup
- ½ cup apple sauce we used Watties tinned apple baby food .. it is exactly ½ cup
- 2 tbsp vanilla extract
- 3 cups oat flour we blended rolled oats for the flour
- 1 tsp baking soda
- 2 tsp baking powder
Instructions
- Preheat your oven to 180℃ (350℉)
- Combine Flaxseed with the milk and set aside for at least five minutes
- In a large bowl, mash the banana until all lumps are removed.
- Add the rest of the ingredients into the bowl, including the flaxeggs (flaxseed and milk). Gently fold the mixture until completely combined.
- Move mixture to a silicon cake tin or a lined cake tin.
- Bake for 45 minutes, pierce with a fork, if it comes out clean then it is ready.
- All too cool, then coat with Chocolate Fudge Icing
