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Maple Granola Crunch Chocolate Chip Banana Cake

Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins

Maple Granola Crunch Chocolate Chip Banana Cake

 2 Eggs
 2 Mashed Ripe Bananas
 ¼ cup Maple Syrup (Inspired Organics)
 ¼ cup Peanut Butter (or Almond Butter)
 2 tbsp Liquid Coconut Oil or Melted & Cooled (Inspired Organics)
 1 tsp Vanilla
 1.50 cups + 2 Tbsp Almond Flour
 1 tsp Baking Powder
 ½ cup Maple Granola (Inspired Organics)
 ¼ cup Dairy Free or DarkChocolate Chips
1

Preheat oven to 350 degrees.

2

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.

3

In a separate bowl, mix together almond flour and baking powder. Sift through to thin out if there are chunks (especially in almond flour).

4

Add dry ingredients to the wet and mix well until a smooth batter forms. Fold in chocolate chips. Mix again.

5

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.

6

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!