Banana Snacking Cake

I have been loving the recipes over at Sprouted Kitchen lately.  Sara uses whole foods and make meals healthy, but tasty…really tasty.  This banana snacking cake is no exception and would be great for an after school snack.  It may get a little messy, but if your kids want to help…just follow the pink notes for some tips along the way!

Here is what you will need:  (If you don’t have some of the ingredients use the written down substitutions)

Note: If you can’t find unsweetened coconut, just put some sweetened in a colander or on a sieve and rinse until the discarded water is no longer creamy looking.  You can see detailed instructions here.

Kid notes in pink!

Preheat the oven to 350

(Wash your hands and put on your aprons.)
Mix all the dry ingredients together in a large bowl. (Pull up a chair for you little one to stand on and scootch it in close to the table. For younger ones, you can put all the ingredients in their bowl.  Let your older ones help measure- use a knife or unsharpened pencil to level off each cup. Hand them the spoon and let them mix while you stabilize the bowl.  Use a Large bowl to keep spills at a minimum.)

In another bowl, smash the bananas. (Let them use their hands to break down all of the chunks. Keep a towel on hand) Add the oil, eggs, vanilla and mix with a whisk. Stir the wet into the dry ingredients.

Grease an 8×8 glass baking pan and pour in the mix. (Peel the paper off the top of a stick of butter and let them grease every nook and cranny. Note: the butter will eventually begin to melt from the heat of their hand)

Bake on the middle rack for about 22-24 minutes.
Allow it to cool for about 5 minutes, cover it with a dish towel or foil and let it rest for 30 minutes to an hour. It will become nice and moist.

(Fill your sink with suds, pull up their chair and let them clean up.  For little ones, place a towel around the back of the sink and on the floor. Don’t put anything sharp in the sink.)

For the cream, drain the cashews and put them in a food processor with the coconut milk, honey and lemon juice. Process until smooth, scraping down the sides as necessary.

I agree with Sprouted Kitchen and preferred to add  the cream to each piece as eaten, and did not frost the whole cake. Finish with a sprinkle of cinnamon.


Click here for the original recipe post by Sprouted Kitchen.

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