Banana Cake [Bulkbites.com]

• Servings: 5
• Time: 60 minutes

Bananas are a very good and well-known source of bodybuilding energy. Do not toss your (over)ripe bananas in the trash bin, but bake this delicious high carb cake! This cake is baked using (tasteless) coconut oil instead of butter, which makes it a healthier alternative for regular cake. Have a slice before hitting the gym, it tastes great!

Nutrition

• calories: 434
• protein: 10
• carbs: 76
• fat: 11
• saturated fat: 7.84
• polyunsaturated fat: 0.87
• monounsaturated fat: 1.43
• cholesterol: 65
• sodium: 647
• potassium: 455
• dietary fiber: 3.87
• sugars: 15.85
• vitamin a: 46
• vitamin c: 5
• calcium: 208
• iron: 4
• magnesium: 0
• complex carbs: 56.28
• other fats: 0.86

Ingredients

• 2 large Bananas, raw
• 2 medium Egg, whole, raw, fresh
• 250 gram Wheat flour, white, all-purpose, self-rising, enriched
• 1 tsp Leavening agents, baking powder, low-sodium
• 3 Tablespoon Cane Sugar, Natural
• 50 gram Raisins, seedless
• 50 gram Cereals ready-to-eat, MUESLI, dried fruit and nuts
• 90 gram 1% low fat milk
• 3 tbsp Oil, coconut

Instructions

• Heat the oven to 180 degrees Celsius.
• Prepare a cake tin by spraying it with non-stick baking spray.
• Blend the flour, baking powder and sugar in a bowl.
• Mix the milk, eggs and oil in a second bowl. If the coconut oil is solid, preheat shortly in the microwave. Coconut oil becomes liquid at temperatures above apprx. 25 degrees Celcius.
• Mix the ingredients from the two bowls.
• Peel and mash the bananas and add to the mixture.
• Add the muesli and raisins.
• Put the mixture into the cake tin.
• Bake the cake in the oven for 50-55 minutes until it is done.
• Let it cool down in the tin for 15 minutes, take the cake out and let it cool down further at a roster.
• Enjoy your snack!