Almond Butter Banana Snacking Cake
equipment
- 1 8x8 inch square cake pan
ingredients
- 1/2 cup granulated white sugar, 100 grams
- 1 1/2 cups riped bananas, 345 grams, mashed
- 1/2 cup oat milk, 125 ml
- 3/4 cup natural almond butter, 180 grams
- 1/2 cup vegetable oil, 125 ml
- 1 tsp pure vanilla extract
- 3/4 tsp fine sea salt
- 1 1/4 cups whole grain flour, 175 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
instructions
- Preheat the oven to 350°f / 175°c. Spritz cake pan with vegetable oil and line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, bananas, oat milk, almond butter, oil, vanilla extract and salt on low speed, until smooth and emulsified.
- Add the flour, baking powder, and baking soda, mixing on low speed until well-combined and smooth.
- Pour the batter into the prepared cake pan, tap the pan gently on the counter to remove any excess air bubbles and smooth the top with an offset spatula, if needed.
- Bake the cake until slightly puffed and golden in colour, and a toothpick inserted into the center comes out with only moist crumbs, about 30-35 minutes.
- Serve warm with a dollop of yogurt and a spoonful of your favourite jam!
- Store the cake well wrapped for up to three days at room temperature.
notes
You can swap out the almond butter for natural peanut butter, if desired. You can also swap out the white sugar for brown sugar!
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