Ingredients:
- 1.5 cups mashed banana (3 ripe bananas)*
- ¼ cup coconut oil, melted
- ⅛ cup maple syrup
- 2 tbsp coconut sugar
- ¼ cup brown rice flour
- ¼ cup cacao or carob powder
- ¼ cup arrowroot powder
- 1.5 teaspoons baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon sea salt
- 1 teaspoon apple cider vinegar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 2 scoops collagen powder (optional + omit if vegan)
Instructions:
- Preheat oven to 350 degrees and grease an 8x8'' square pan with coconut oil.
- Make the flax egg by mixing the ground flax with the water in a small bowl and let it sit in the fridge for 15 min.
- Mix the wet ingredients in a large bowl and the dry ingredients in a small bowl, except for the apple cider vinegar and flax egg components.
- Stir the dry ingredients into the wet. Add the apple cider vinegar and flax egg stir gently.
- Bake cake for 30-35 minutes, or until a toothpick comes out clean.
Notes:
-You can make this recipe into cupcakes, just shorten the baking time to 18-25 minutes. Check them after 18 minutes.
-I like cooking my bananas before I use them in this recipe. I usually microwave my for 30 seconds- 1 minute to bring extra sweetness out of the bananas and to make it easier to mash them. Not necessary though!*
Recipe adapted from Fueled and Fit.
