This is certainly going to fall into the category of a good ‘cheat’. It definitely feels (or rather tastes), like you are cheating, but it is super duper healthy. I know, that sounds like an oxymoron and yet it is 100% true.
Why do we need to be so healthy all of a sudden? For me it is anything but sudden, four years ago I started down this path and I haven’t regretted it once. That is not to say that it has been easy, or that I don’t slip into my old foolish food habits. I certainly do indulge in things that I’ve “practically” given up, but I can honestly tell you that it comes at a price.
There are those days when my mind drifts towards thoughts of muffaletta sandwiches on Dutch crunch rolls, pasta arribiata, warm chocolate chip cookies, glazed donuts, a hot loaf of fresh sourdough bread….and I could droll on. These are amongst some of my most cherished foods, however the price I pay when I eat them is that I genuinely don’t feel as good. So yes, there is plenty that I’ve “practically” given up, but I haven’t lost my sweet tooth whatsoever. I do sometimes cheat and have a small portion of those amazing treats or I develop a healthy version of them to curb my craving. And I’ve categorically sworn off low fat everything. If I am going to eat it, I just dig in. In small quantities I can enjoy most everything, but I’ve never been known to have a petit appetite and there are times that I need to dig in to a big bowl of hot food.
This week I made hot banana chocolate blender cakes. Combining two of my new ways to play with food – blenders and eliminating refined sugar and gluten. The thing about this batter is that is so easy to work with you can make practically any baked good with it – cupcakes, layer cake, baked donuts or these cute little tea cakes.
Roasted bananas bring a delicate yet complex flavor to this cake. While the combination of the bananas and yogurt create a moist consistency. The unsweetened cocoa when paired with the mini chocolate chips make for a chocolate explosion.
Roasted Banana Double Chocolate Blender Cakes
3 medium bananas, ripe
1 1/2 cups gluten free oatmeal
1/4 cup ground flax seed
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
¼ cup Greek yogurt
2 TBS honey
3 egg whites
1 tsp vanilla
¼ tsp cinnamon
3 TBS unsweetened cocoa
¼ cup dark mini chocolate chips
Preheat oven to 350 degrees.
Roast bananas in oven with their skin on until they become blackened and are fragrant. Remove from oven and allow to cool.
In a blender add all ingredients until well combined.
Spray donut pan, muffin tin or small tart pans with cooking spray. The batter is very forgiving and will easily take any shape.
Pour batter and arrange chocolate chips over the top. Gauge your baking time based upon the size of the pan used. For large pan bake 25-30 minutes (for cupcakes 15-20 minutes until toothpick comes out clean.