Good morning bloggy boos! How are you?
I am quite the snuffalupagus this morning, I am pretty sure I have sneezed up a tornado. I think it may be appropriate to bring my own box of tissues to class. Whaddup, nasal decongestant!
I loved hearing all of your weird food stories and advice about college! In case you missed yesterday’s post, you can read it here. Long story short, I won an indoor triathlon and am choosing between two AMAZING colleges, and one that I am wait-listed to.
Finally it is sinking in that this is a decision that will determine my life path for the next four years. And possibly my life course for the rest of my life. Not going to lie, it’s a bit heavy but I am ready for it. No matter where I go, I know I will have a fun four years, at one more so than the others:) Sorority, here I come!
So what’s a girl to do with such a heavy decision on her shoulders? Um, eat.
Specifically, Banana Bread Cake.
That’s what happens when you’d rather have banana bread that looks like a slice of cake than a slice of bread. Chickayeahhhh 🙂
As a child, banana bread was my favorite thing that the Madre would make. It has a soft spot in my heart, and obviously I had to replace the sugar, eggs, and gluten with high-protein alternatives. You could basically eat this for dinner.
What, you don’t eat cake every day?
Because that’s just wrong. Make this, and have cake every day for the rest of your life.
Or should I say, ten times a day for the rest of your life.
Not that I would know or anything.
Banana Bread Blondie Cake
Vegan, gluten-free, sugar-free
Adapted from my Orange-Cranberry and Raspberry Amaretto Cookies
Ingredients:
- 2/3 + 1/4 cup quinoa flour
- 1/3 + 1/4 cup garbanzo bean flour
- 1/4 cup NuStevia Baking Blend
- 1/4 tsp. sea salt
- 1/4 tsp. baking soda
- 2 bananas, mashed
- 1.5 tbsp. vanilla extract
- 1/4 cup non-dairy milk (I used unsweetened So Delicious Coconut)
Directions:
- Preheat your oven to 350 degrees F and grease a cake pan with coconut oil.
- Combine the dry ingredients in a large bowl.
- In a smaller bowl, mash both of your bananas until almost liquidy, and then add the extractives and 1/4 cup of non-dairy milk.
- Add wet to dry, and mix thoroughly. Add more non-dairy milk as needed to make a dough that is stirrable, not tough or stiff. You want your dough to be wet enough to spread itself into a cake shape.
- Pour dough into your cake pan, and smooth the top.
- Bake for 30-45 minutes, or until a toothpick poked into the center comes out clean. Cook it more if you want a less dense center.
- Try not to burn your tongue eating a slice of this straight out of the oven.
Dense like a blondie, banana-y like banana bread, and sliced like a cake. What more could a girl want?!
I enjoyed a (few) large slices with apple spread frosting, coconut butter, and chopped banana. It doesn’t get any better:)
No picture of that though because it just looked narsty.
^^ See my oven mitt thumb print? Aweeee presh, my cake has a beauty mark!
That’s all for today loves! Tomorrow you will have a delicious macaroon/ball recipe and some sweet protein socca! See you on the flip, chickadees:)
Tell me some of your college stories/advice!!
Please and shank you:)
How do you handle big life decisions? Are you a worrier or a planner?
I am a huge planner. Although things can worry me a little bit, my viewpoint is that there is a plan, and you will end up where you are supposed to be.
Favorite childhood food?
Banana bread and oat cakes:) Recipe for those son of guns coming soon!
xoxox,
Chef Katelyn 