Banana Walnut Cake with Botanica Perfect Protein 'Sleep Better'
Ingredients
- 4 small ripe bananas, mashed well
- 1 flax egg (1 tbsp ground flax+2 1/2 tbsp warm water)
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp fine sea salt
- 1/2 cup olive oil
- 1 1/2 cup cashew milk
- 2 tsp vanilla
- 1 1/2 cup oat flour (ground from oats)
- 1 1/2 cup gluten-free flour blend
- 1/2 cup Botanica Perfect Protein 'Sleep Better'
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup chopped walnuts, divided
Preparation
Preheat oven to 350°F. Grease a 9" round spring-form pan and cut a circle of parchment paper for bottom of the pan.
Prepare flax egg by whisking flax and water together. Set aside to gel for a minimum of 10 minutes.
In a medium-large bowl, mash bananas until there are no lumps. Add in sweetener, cinnamon, nutmeg, salt, vanilla, milk, and olive oil and whisk until everything is well mixed.
In a separate bowl, whisk dry ingredients until well combined. Add wet to dry and fold in until no dry remains. Add in 1/2 cup chopped walnuts. Scrape batter into prepared pan and tap on the counter a few times to release air bubbles. Sprinkle remaining 1/2 cup walnuts on top.
Bake cake for 55-60 minutes until a toothpick comes out clean.
Allow cake to rest in round pan for 15 minutes before gently removing spring form. Once cake has fully cooled, you can gently remove bottom of pan and slide onto a cake stand or plate to cut. Keeps well at room temperature for a couple of days.