Served hot or cold this sheet cake slice seriously hits the spot.
It's moist, dense, protein packed with a sweet banana kick… If you're an activity centred junkie in need of a healthy pick me up or simply love something satisfying for a mid-afternoon snack… Come on over and serve it hot with a slather of melty peanut butter.
This freezes superbly too and because it's pretty dense it also travels well... Whether that be to the office or backpacking up a mountain.
Stir in some extra dried fruit, spices, seeds or nuts, just whatever you fancy to get that texture just as you like it. The quinoa gives it a great texture as it is, this is no 'airy fairy barely touched the sides cake' it's a subtly sweet snack to get your teeth into. This is one slice that will handle whatever you decide to throw at it!
You could also warm it through and serve with a little maple syrup and vegan cream (that's a thick cashew vanilla cream if you fancy getting more indulgent since this is fairly lightly sweetened cake by itself.
Recipe: Banana Quinoa Slice
Makes approx. 12 slices
- 3 ripe bananas
- ¼ cup oil (I use coconut)
- ½ cup date paste (or ¼ cup syrup of choice)
- ¼ tsp stevia (or add another ¼ cup dry sweetener of choice)
- 2 cups coarse ground rolled oats
- 1 tsp baking soda
- ½ tsp baking powder
- pinch salt
- 2 tbs flax/ground chia
- ½ cup non-dairy milk of choice
- 1 ½ cup cooked quinoa (1/2 cup uncooked)
- ½ cup flaked coconut or nuts of choice (I used walnut chunks)
Prepare the quinoa (I have pre-cooked freezer portions at the ready!)
Mix all wet ingredients (except quinoa), add the dry (except nuts) and stir through lightly to mix until smooth. Add the quinoa and nuts in the last few strokes.
Use a lined medium square baking pan (the mixture should end up approx 2cm deep) spread the mixture evenly and drag a fork across the top for texture. Bake at 180C for approx 30 mins until the top is golden and banana lightly browned at the edges.