This sugar-free cake is sugar-free, full of fibre and perfect for that sweet tooth.
By Rebecca Gawthorne
4 large very ripe bananas, peeled
2 cups pitted Medjool dates
1 cup rolled oats
4 tbs chia seeds mixed with 12 tbs water
2 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 cup coconut oil
Preheat oven to 220C.
Place 4 peeled bananas, dates, chia, coconut oil, & vanilla into a blender (I used my @vitamix_aunz) until smooth & creamy.
Add cinnamon & baking powder and blend. Then add oats, 1/2 cup at a time, blending until smooth.
Pour into glass baking dish, top with 1 sliced banana & bake for ~15-20minutes until outside forms cake texture. Don’t overcook as the inside needs to remain gooey.
Remove from oven & cool in fridge so inside sets. Once cooled, remove from baking dish.