Izzy's Banana Cakes (School Safe) - Nutritious & Delicious
Sometimes it is hard to think of healthy snacks that you can give children to take to school that they will eat, that isn't just fruit, and does not contain any nuts. We know that it is super important for health and mood regulation that we avoid big spikes in blood sugar, and I eat in this way, but I also feel it's important we help children do the same. So I have made these cakes to be safe for school (i.e. nut, sesame free), yet rich in protein and essential omega 3 fatty acids and sweetened by fruit. Given the choice I am pretty sure Isabelle would prefer chocolate cake, but when I put one of these in her lunch box she never complains and it always gets eaten. That's a win for me!!
Ingredients
- 4 ripe bananas
- 1 tbsp dry chia seeds
- 1 tbsp collagen powder (optional but adds protein)
- 1 tbsp ground flax seeds
- 60 grams shelled hemp seeds
- 1 tbsp extra virgin olive oil
- 1 tsp maca powder (optional)
- 1 tsp vanilla extract (optional)
- 1 tbsp date syrup (optional)
- 1 tsp baking powder
- 1 pinch sea salt
- 1-2 tbsp seeds of choice (optional for topping, I like flax pumpkin, sunflower..) (the seeds do add a nice crunch)
Instructions
- Preheat the oven to 170 degrees centigrade. Peel and mash the bananas in a large bowl. Add the chia seeds and mix. Then add all the other ingredients and mix well.
- Using a 12-hole cake tin, place 9 cake cases in the tin and divide the mixture up between the cases. I like to sprinkle some seeds on the top such as linseeds, pumpkin seeds or sunflower seeds. Place in the oven and bake for around 20 minutes. They are ready when they are going golden on top.
- They are delicious eaten warm or at room temperature, but store in an air tight container in the fridge. Enjoy!