Bananas for Cake

This was my first time trying the Bust a Myth Banana Cake from the  Trim Healthy Mama cookbook, and I am very pleasantly surprised.

Admittedly, I have had some cake fails in the past, but this has been very tasty. Also, it gives the kids and I a chance to have cake for breakfast.

I’ve tweaked it slightly to give it a flavor boost, but for the original recipe look to page 298 of the THM cookbook.

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Cinnamon Banana Cake (THM E)

  • 2 large bananas
  • 2 cups old-fashioned oats, ground into flour
  • 1/2 c old-fashioned oats, left whole
  • 1 c banana flavored Oikos 000 yogurt
  • 1/2 c Swerve confectioners sweetener
  • 1 c egg whites, fresh or from a carton
  • 1 tsp ground cinnamon
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt

Preheat oven to 350.

Grind 2 cups of oats in a blender or food processor until finely ground. Add the oats and the rest of the ingredients, except for bananas, in a large bowl and whisk together. Mash bananas with a fork, and stir into the batter.

Spray an 8×8 baking dish with coconut oil, and pour the batter in. Bake for 30-35 minutes.

*When I took my cake out at around the 30-minute mark, the center was still seemingly giggly. However, when I stuck it with a wooden skewer it came out clean. Go by that, not necessarily the “feel” of it. The cake was browned, and cooked, but a little giggly.

Wait until the cake has cooled completely before slicing. I actually stuck mine in the fridge overnight, because I did this as a make-ahead for breakfast the next morning.

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To stay in E mode, you can top your slice with a little vanilla 000, and have some berries on the side. Yum!

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