Banana bread meets cake!
1 ¼ cups oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 egg or ¼ cup egg substitute
½ cup packed brown sugar
¼ cup margarine, softened (I used Earth Balance)
¼ cup light maple syrup
½ cup 0% Greek yogurt
1 cup smashed ripe banana
½ teaspoon vanilla extract
Preheat oven to 350 degrees. Mix flour, baking soda and baking powder in a small bowl. In a larger bowl, mix the brown sugar, maple syrup, egg, margarine, Greek yogurt, vanilla and banana. Slowly start adding the flour mixture to the larger bowl with the egg/sugar mixture until soft thick batter is formed. Add batter to a 9 X 9 inch pan coated with cooking spray. Bake for 25 minutes or until a toothpick placed in the center comes out clean.
Makes 12 servings
Serving size: 1/12th of recipe Calories 140 Protein 2 g Carb 21 g Fiber 1g Sugars 14 g Fat 5 g Saturated fat 1.5 g Sodium 280 mg
Dietitian, certified diabetes educator and health coach, aspiring chefette and food blogger, fitness enthusiast, happy wife and mom, living by the beach and loving life!
The belly rules the mind. ~Spanish Proverb
Food is an important part of a balanced diet. ~Fran Lebowitz
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story
The material on this blog is for informational purposes only. It is not intended for the treatment, cure, diagnosis, or prevention of any medical condition. Please consult your personal physician and medical team (such as a registered dietitian) for specific advice on diet and health pertaining to you. The author of this blog disclaims any liability arising directly or indirectly from the use of the information on the blog.