These banana cakes are so fantastic – the quinoa flour makes them soft and moist whilst keeping them gluten free. These can easily be made vegan friendly by substitung the eggs for an additional mashed banana, soy or coconut yogurt, silken tofu, or soaked chia seeds (roughly a tablespoon soaked in water per egg substitued). These are the perfect mid morning or afternoon snack!
GF DF V
1 ¼ cup Quinoa flour
1 cup Almond meal
1 tbsp Nut butter margarine
1 tbsp Chia seeds
1/3 cup Rice malt syrup
1 tspn Baking soda
6 Pitted dates (chopped)
1 cup Almond milk
40g Pure dark chocolate
1 tspn Coconut oil
1. Pre-heat oven to 180 degrees Celcius and line muffin tin with paper liners (I like to oil baking paper then cut to size to fit)
2. Melt nut butter and rice malt syrup in microwave for 15 seconds. Set aside and allow to cool slightly.
3. Mix dry ingredients plus chia seeds in a bowl and set aside.
4. In another bowl, mash the banana and add the wet ingredients; milk, melted syrup and butter.
5. Beat the eggs separately until mixed together and add to the wet ingredients.
6. Pour the bowl of wet ingredients into the bowl containing the dry ingredients, and mix until well combined.
7. Chop the pitted dates finely and mix into batter, before spooning the batter into the lined muffin tin.
8. Cook in oven for 15-18 minutes or until the cakes are golden, let cool.
9. If using the topping – melt dark chocolate and coconut oil in microwave for 15 seconds, take out and stir, then if required for another 10 seconds, stir again until combined into a liquid.
10. Drizzle over the top of the cakes, let set and enjoy!