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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

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!