The chia seeds in this cake are packed with omega-3s and anti-inflammatory properties, making this a guilt-free dessert you can really enjoy.
- 1 tbsp chia seeds
- 1/2 cup water
- 4 ripe bananas, peeled
- 1 tsp vanilla
- 1/4 cup Canola oil
- 5 tbsp honey
- 1 cup water
- 2 cups whole-wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup walnuts, toasted and chopped
In a small mixing bowl, combine chia seeds and water. Mix well and set at room temperature for 15 minutes to allow chia seeds to swell.
While chia seeds are swelling, combine bananas, vanilla, canola oil and honey in a large bowl and mix with an electric mixer until bananas are very smooth with no lumps. Once chia seeds have swelled, add to bowl and mix well.
Add remaining 1 cup water and mix with electric mixer until well blended.
In another bowl, combine whole-wheat flour, baking powder, baking soda, salt and cinnamon and mix with a wire whisk. Slowly add dry ingredients to wet ingredients in one-third increments while mixing with electric mixer until well blended each time before adding more.
After all dry ingredients are added and well blended, add walnuts, mix well and pour into a 9x13-inch baking pan. Bake in a preheated 350-degree oven for 30 minutes or until a toothpick comes out clean.
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