A sugar-free, gluten-free, and vegan friendly banana bread, that is perfect for dessert or breakfast!
Hello loves and welcome to this week’s edition of OmMade Kitchen. 🙂
Today’s episode was inspired by a conversation with my friend Ammar about being able to eat cake for breakfast. I said why not, and decided to create this recipe for Banana Cake with a Peanut Butter Cream for a tasty breakfast or anytime treat!
With baked goods usually the measurements should be as close to listed as possible (makes one loaf or small 9×9 pan):
-Three large or 4 medium ripe organic bananas (must have block spots, slightly soft in order to have proper sweetness)
-one half cup of chopped dates soaked in warm water or date paste
-one third cup coconut oil or applesauce (is used a mixture of both)
-one and one half teaspoon vanilla
-pinch of salt
-one and a half teaspoon baking powder
-half a teaspoon baking soda
-three teaspoons ground flaxseed
-one to two teaspoons Ceylon cinnamon
-one teaspoon cardamom
-half teaspoon nutmeg
-one and three quarters cup gluten free flour (I used a blend of almond, oat and tapioca)
-quarter cup plant based milk (if batter is dry)
For the sauce:
-good peanut butter (one or two ingredients)
-cashew yogurt/ any plant based yogurt
-maple syrup
-pink salt
-warm water
ADD INS:
Chopped dates
Chopped walnuts
Can also add chocolate or coconut chips to the bread as well for a sweeter taste.
Bake at 350 degrees for 50-60 minutes. Allow cake to cool completely before cutting.
With nutrient rich dates, bananas and nuts, this cake can definitely handle double duty as breakfast- and why not celebrate the day with this tasty treat. Don’t forget that when you start the day with the secret ingredient – love- the day just gets even better.
Thanks for joining me. Comment below what your favorite add ins would be.
Xoxo