Healthy Banana Snack Cake is tender, fluffy and bursting with banana flavor. It's made with whole grain oat flour so it's gluten-free, has no refined sugar, and it's perfect any time of day!
Preheat the oven to 350 degrees and line an 8x8" baking dish coated well with cooking spray.
Mash the banana in a large bowl. Add the eggs, coconut sugar, coconut oil and almond milk, and whisk well until combined.
Add the oat flour and oats to the bowl of wet ingredients, then sprinkle the baking powder, cinnamon, baking soda and salt over the top. Whisk until well incorporated, then fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 30-40 minutes until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
Cool completely on a wire rack, then slice, serve and enjoy!
Notes
Store leftover cake at room temperature for up to 3 days, or in the refrigerator for up to one week. You may also freeze it for up to 3 months.
The oat flour yields a very soft crumb, so I've added rolled oats for a bit of chew. The oats may be substituted with the same amount of oat flour if desired.
I love substituting 1/2 cup of oat flour with teff flour, which adds a bit more structure, flavor and nutrition.
The almond milk may be substituted with your favorite milk.
Coconut oil may be substituted with your favorite oil.