Banana Chocolate “Cake”
I like to think of myself as a generally healthy eater, however, for holiday’s or special occasions, I go all out, no restraints, and dive head first in to all things indulgent (mostly sugar related!). And while I let myself enjoy these treats completely, with no guilt, I definitely feel it the next day, I’m talking full on sugar withdrawal (headaches, cravings, angry thoughts!). Clearly I’m a sugar addict. To combat these cravings and to not find myself in a downward spiral of unhealthy eating, I try to create ‘snacks’ that will trick me into feeling like I’m eating a gooey, fudgy piece of chocolate cake, when really I’m eating something that is actually not that bad for me. This “cake” is gluten and dairy free, superrrr chocolatey, and has a great fudgy consistency that’ll make you forget about all those sugar withdrawal cravings! I use organic coconut palm sugar in place of brown sugar because its low in the glycemic index and contains many of the health benefits that come from eating coconuts! You can find coconut palm sugar almost anywhere today, I found it at BJ’s!
Banana Chocolate Cake
3 medium, ripe bananas
3/4 cup coconut palm sugar
1/2 unsweetened apple sauce
1 teaspoon vanilla
1 cup oat flour (gluten free oats blended into a powder)
1/2 cup dark chocolate cocoa powder
1 teaspoon baking soda
1 cup Enjoy Life dark chocolate chips (dairy, gluten, soy free)
Preheat oven to 350 degrees. In a bowl combine bananas and sugar, using a hand mixer, blend until smooth. Add in applesauce, vanilla, and egg, mix until combined. Combine oat flour (I use my nutribullet to blend oats) cocoa powder and baking soda, add to wet mixture. Fold in flour, using a rubber spatula, until incorporated. Add chocolate chips to batter. Spray an 8 inch Pyrex dish with non-stick cooking spray and add batter, sprinkling some extra chips on top, cook for 25-30 minutes. Enjoy hot! I like to microwave extras the next day… if there are any!