Tuesday, May 14, 2013

Banana Almond Snack Cake

I am always looking for wheat Free snacks that I can have and that the kids will like. This was very good and delightful and it is even better knowing I could eat it!
                                                                                       




NOTES



•Any nut butter (crunchy or smooth) could work in this snack cake. If you don’t have almond butter use peanut butter. Low salt or no salt preferred.

•I always use Nu Naturals No Carb Stevia Powder in my baking. This has the best flavor compared to any I have ever tried.

•It is OK to have some chunky banana pieces, it adds to the overall texture of the cake.

INGREDIENTS



•1 cup Whole Wheat Pastry Flour { I subsituted the Whole Wheat flour with Almond Flour)

•1 cup fine Corn Flour

•2 1/2 teaspoons Baking Powder

•1/2 teaspoon Cinnamon

•1/4 teaspoon Salt

•1/2 teaspoon Stevia Powder or to taste

•1 cup (about 4 medium) very ripe Bananas, peeled & mashed

•1/4 cup all natural Almond Butter

•1 large Egg, whisked at room temperature

•1 cup fat free milk

•1 teaspoon pure Vanilla Extract

•1/4 cup slivered Almonds

METHOD



Preheat oven to 350˚F with the rack in the middle of oven. Prepare a loaf pan (9″ x 5″ x 3″) with parchment paper.Whisk together all dry ingredients in a medium bowl. Combine all wet ingredients in a separate bowl.



Put mixture in loaf pan & top with slivered almonds. Bake for 35-40 minutes, or until a skewer inserted into the cake comes out clean. Cool cake to room temperature, flip out of pan & slice.



Enjoy! It was yummy


1 comment:

JDaniel4's Mom said...

I love the way you arrange the nuts on this wonderful cake!