Description
All the flavors of banana nut bread mixed into a healthy whole-wheat breakfast cake featuring chia seeds for added nutrition.
Ingredients
- 2 Tablespoons Chia Seeds
- 6 Tablespoons Warm Water
- 2 cups Whole Wheat Pastry Flour
- 1 Tablespoon Baking Powder
- 1-½ teaspoon Cinnamon
- ¼ teaspoons Kosher Salt
- ½ cups Grapeseed Oil
- 1 cup Brown Sugar, Packed
- ½ cups Unsweetened Applesauce
- 1 teaspoon Vanilla Extract
- 1-½ cup Ripe Bananas (about 3 Medium)
- ½ cups Chopped Pecans
Preparation
Preheat oven to 325ºF. Liberally spray an 8×8 baking dish. Set aside.
Combine the chia seeds and warm water in a small bowl and set aside. The mixture will gel and will be used in place of eggs in the batter.
In a small bowl, whisk flour, baking powder, cinnamon and salt together until combined.
In a large bowl, whisk the oil and sugar until combined. Add the chia/water mixture, applesauce, vanilla and bananas. Mix well. Slowly add the flour mixture, stirring to combine all dry ingredients
Fold in the pecans and pour into prepared pan. Bake for 40-50 minutes until a toothpick inserted comes out cleanly. Serve warm or at room temperature.
Notes:
If you prefer to make this not vegan, you can replace the chia/egg mixture with 2 eggs and replace the applesauce with the same amount of melted butter.
Other substitutions: substitute all-purpose flour for whole-wheat; omit pecans altogether or replace with walnuts or almonds; use canola instead of grapeseed oil.
I served the cake with peanut butter and honey. It would also be wonderful with Biscoff spread, fresh bananas and yogurt.
