|Photographe by Leslie Perez. All rights reserved.|
'Bananas have two times as many carbohydrates as an apple, five times as much Vitamin A and iron and three times as much phosphorus. In addition, bananas are also rich in potassium and natural sugars'. (http://www.lifescript.com) This banana chocolate chip cake is a first for me, and it turned out succulent. Hope you enjoy this recipe, perfect for an afternoon family gathering or breakfast on-the-go.
- 2 cups of spelt flour
- 1 cup Tapioca flour
- 1/2 raw sugar
- 3/4 cup of semi-sweet chocolate chips
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 tablespoon of pure vanilla extract
- 1/2 cup old fashioned rolled outs
- 2 teaspoons of Xanthum Gum
- 1/2 cup coconut milk
- 3 large eggs
- 1 teaspoon of salt
- 1/2 cup of vegetable oil
- 2 -3 bananas depending on size
- Preheat your oven to 350 degrees Fahrenheit. Spread pam or a drop of oil throughout your bundt cake pans.
- In your mixer mix your sugar, oil, eggs and vanilla extract, until white and thick. Ad in the bananas.
- In a separate large bowl blend the flours, baking powder, baking soda, rolled oats, xanthum gum, and salt.
- Gradually incorporate your dry flour mixture into your sweet liquid mixture, while gradually incorporating your coconut milk alternately.
- Once mixed combined, blend in the chocolates, pour into your cake pan and into the oven.
- Bake for 40 minutes, until your inserted toothpick comes out clean, free of cake batter.
- Let cool for 15 minutes and serve.