Banana Bliss Cake

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Serves: 15

 

Time: 1 hour

 

Ingredients

 

• Unsweetened soy milk, 60ml
• Ripe bananas, 4
• Almonds, 80g
• Egg, 1
• Chia seeds, 1 tbsp
• Water, 2½ tbsp
• Raw rolled oats, 190g
• Baking soda, 1 tsp
• Baking powder, ½ tsp
• Cinnamon powder, 1 tsp
• Frozen blueberries, 70g (optional)
• Low-fat, plain yoghurt, 130g

 

Method

 

Almond butter

 

• Roast almonds in an oven for 20 minutes at 180°C
• Let cool for 10 to 15 minutes
• Blend almonds with a food processor or high-speed blender until a smooth creamy consistency forms. Scrape down the sides between intervals.

 

Chia egg

 

• Mix chia seeds and water well. Set it aside until gel-like consistency forms.

 

Berry bliss topping (optional)

 

• Microwave blueberries for 1 minute.
• Let cool before stirring in low-fat yoghurt.
• Mix until desired consistency.

 

Banana bliss cake

 

• Blend rolled oats into a fine flour.
• Preheat oven to 180°C.
• Mash bananas until smooth.
• Mix bananas, egg, chia egg, soy milk and almond butter until well blended.
• In another bowl, mix blended oats, baking soda, baking powder and cinnamon.
• Slowly fold the dry ingredients into the wet ingredients until the batter is smooth.
• Pour the batter into a lined loaf tin and spread the batter evenly.
• Bake at 180°C for 25 minutes.

 

Nutrients per serving

 

• Energy: 147kcal
• Protein: 4.5g
• Total Fat (Saturated Fat): 5.8g (1g)
• Cholesterol: 16mg
• Carbohydrate: 20g
• Sodium: 7mg
• Dietary Fibre: 4g

 

Source: Singapore Heart Foundation. Reproduced with permission.

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