Chocolate Chip Banana Cake Recipe (gluten free and dairy free)

Living with PCOS doesn’t mean you can’t have your cake and eat it too! Unlike most cakes that are filled with refined sugars, flours, and pro-inflammatory oils, this one is full of nutrient dense ingredients like bananas, oats, and cashew butter.

Oats are loaded with minerals like manganese, phosphorus, magnesium, copper, and zinc, as well as Vitamins B1 and B5. They also contain antioxidants which help reduce inflammation, one of the key drivers of PCOS. 

Cashew butter is the secret that gives these cookies their deliciously chewy texture without being loaded with blood-sugar spiking flour. Cashew butter is also a great source of protein and unsaturated fat, which helps stabilize blood sugar.

Bananas are full of vitamins and minerals and their natural sugars make this cake so delicious that even those who don’t normally have low sugar diets will find it delicious!

Ingredients:

• 2 cups whole, organic, gluten-free oats
• 1tsp baking powder 
• ½ tsp baking soda 
• 1tsp cinnamon 
• 3 large ripe bananas 
• 1 cup cashew butter (ingredients should be 100% roasted cashews, no added sugar)
• 2-3 tbsp maple syrup depending on desired sweetness
• 1 tsp vanilla extract 
• 2 eggs
• 2 tbsp of your favorite plant based milk - I chose almond 
• ¼ cup sugar free chocolate chips or a bar of 85% cocoa chocolate roughly chopped 
• 1 tbsp. cocoa powder, optional (if you like it more chocolatey) 

Instructions:

1. Preheat the oven to 350°F / 180°C.
2. Place all the ingredients in a blender (apart from the chocolate chips) and mix on a high speed until everything is combined 
3. Pour the mixture into a mixing bowl and stir in the chocolate chips
4. Transfer to a lined, 9-inch circular cake tin and bake for 18-20 minutes* 
5. Use a toothpick to check if the center of the cake is done
6. Enjoy with a cup of tea and share with friends 

*Note: these also bake well as muffins! Just check for doneness after 15 minutes if baking as muffins.