Introducing the maple granola crunch chocolate chip banana cake! I first made this over the holidays for the family and it was SUCH A HIT. It was gone in a day. Everyone has a slice for breakfast immediately after. Safe to say I have made it a few times since!
Although I am calling it a cake, it is more like banana bread. It is perfectly sweetened with Inspired Organics Pure Vermont Maple Syrup and dark chocolate chips. It is made with simple ingredients. As always, that is my number 1 thing. Keep it simple, high quality and tasty. The crunch on top was for sure my favorite addition to this. I used Inspired Organics Maple Granola. Such a game-changer. It is not too sweet and has a great texture from the rolled oats, sunflower seeds, and rice. The cake itself is gluten-free and the granola topping is made with oats (naturally gluten-free, but there may contamination). Let's get to the goods.
Here is what you need:
- EggsÂ
- Maple Syrup - For sweetener! I used Inspired Organics Pure Vermont Maple Syrup.
- Ripe Bananas - You want them with lots of brown spots and soft to the touch.
- Vanilla ExtractÂ
- Coconut Oil - I used Inspired Organics Refined Coconut Oil melted and cooled.
- Peanut Butter - Any nut butter works here. This helps with texture.
- Almond Flour - My favorite texture for gluten-free baking. Oat flour is also great.
- Baking Powder
- Chocolate Chips - I love dark chocolate or dairy-free chocolate chips
- Granola - For the crunchy topping! I used Inspired Organics Maple Granola.
Maple Granola Crunch Chocolate Chip Banana Cake
Ingredients:
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, whisk eggs well. Mash banana (I do this in a separate bowl with a fork) and add to the bowl. Add vanilla, maple syrup, peanut butter, and melted/cooled coconut oil. Mix all well together using a stand mixer, hand mixer, food processor or fork.
In a separate bowl, mix together almond flour and baking powder. Sift through to thin out if there are chunks (especially in almond flour).
Add dry ingredients to the wet and mix well until a smooth batter forms. Fold in chocolate chips. Mix again.
Line a baking dish (8x8) or loaf pan with non-stick spray and/ or parchment paper. Fold in batter and shake to evenly spread out in the dish. Generously top it with the Inspired Organics Maple Crunch Granola and more chocolate chips.
Bake for 25-30 minutes or until the edges are browned and the middle is baked throughout. You can use a toothpick to check this.
I personally like it a little undercooked because when it cools it tastes super fudgy! Enjoy!
Thank you to Inspired Organics for partnering with me on the development of this recipe! I love working with brands that help me and my community champion a healthy (and delicious) lifestyle.
Ingredients
Directions
Preheat oven to 350 degrees.
In a large mixing bowl, whisk eggs well. Mash banana (I do this in a separate bowl with a fork) and add to the bowl. Add vanilla, maple syrup, peanut butter, and melted/cooled coconut oil. Mix all well together using a stand mixer, hand mixer, food processor or fork.
In a separate bowl, mix together almond flour and baking powder. Sift through to thin out if there are chunks (especially in almond flour).
Add dry ingredients to the wet and mix well until a smooth batter forms. Fold in chocolate chips. Mix again.
Line a baking dish (8x8) or loaf pan with non-stick spray and/ or parchment paper. Fold in batter and shake to evenly spread out in the dish. Generously top it with the Inspired Organics Maple Crunch Granola and more chocolate chips.
Bake for 25-30 minutes or until the edges are browned and the middle is baked throughout. You can use a toothpick to check this.
I personally like it a little undercooked because when it cools it tastes super fudgy! Enjoy!
