It’s certainly zucchini season around here, a sweet friend of mine gave me a HUGE one and so far I have been making zucchini brownies with it….and I still have a lot left! I also happen to have several bananas that needed to be made into something wonderful so I decided, let’s put them together and create a lovely cake!
I baked this today while dinner was cooking and had to run out right away when it was done. It wasn’t until I got back home and the cake was fully cooled that I cut off a little slice and gave it to my daughter….she’s always one of my official testers….I waited…she proclaimed, “THIS TASTES LIKE WHAT YOU USED TO MAKE!”
I love that kind of reaction, I love it when I THMify a food to the point that it’s so delicious my family wants it just as much if not more than the old sugar and fat laden goody. (My old cake was made with flour as well, which we don’t eat anymore due to sensitivities.) So, I am so excite to share this with you. I am thinking this is a great dessert or even a wonderful breakfast on the go! It would be a good idea to add a little trimmacino or my London Fog tea to make sure you are getting enough protein with it.
Egg free, dairy free, wheat free, nut free!
On to the recipe!!
Zucchini Banana Cake (E)
Serves 4
Ingredients:
1-1/2 cups oat flour
1/2 cup oat fiber
a slightly heaping 1/4 cup of Sweet Blend
2 doonks stevia optional if you like it sweeter
3 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon salt
1-1/4 cups on plan milk
2 teaspoons flax meal
2 teaspoons vanilla
1 teaspoon apple cider vinegar
1 medium to small ripe banana
1/2 cup shredded zucchini
Instructions:
Preheat oven to 350 degrees.
Combine the first 8 ingredients well. I use a whisk to make sure they are well combined and free of lumps.
Combine all the wet ingredients EXCEPT the zucchini, place in blender or I used my large cup in my magic bullet. Blend until all is combined and banana is smooth. I think I did it for around 20-30 seconds. Add wet to dry and NOW add in the shredded zucchini. Stir until all combined.
I poured this into my 9×9 baking pan that is non stick so I didn’t need to grease it and it came out BEAUTIFULLY!
Bake for 45 minutes or until done.
With joy~ Tina
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