AuthoradminCategoryBreads, Breakfast & Brunch, Desserts, Picnic, Snacks, Whole GrainsCuisineHealthy, Kid-FriendlyCooking MethodBakingDifficultyBeginnerThis is a banana nut bread recipe that pairs perfectly with a steamy morning cup of coffee or as pick-me-up afternoon snack. I chose to call it a “snack cake” because lets’s face it banana bread is really cake, right? It has all of the flavor of a higher calorie banana bread but none of the refined sugar and just enough healthy fat to satisfy.
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.
Variatons: Add some lightly floured chocolate chips, dried fruit or more nuts to the batter. About 1/4 cup in volume should be right.
Add some unsweetened coconut flake to the batter or on the top of the cake before baking.
Ingredients
Directions
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.
Variatons: Add some lightly floured chocolate chips, dried fruit or more nuts to the batter. About 1/4 cup in volume should be right.
Add some unsweetened coconut flake to the batter or on the top of the cake before baking.
