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“I Do” Love Bananas Cake - Gluten-Free

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Total Time (Hours)
1
Difficulty
1
Servings
12
Ingredients
8
Total Prep Time: 15 minutes
Calories Per Serving: 200
Nutrients

Nutrition Facts

Serving Size 85g

Amount per serving
Calories 200 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 1.5 g 8 %
Trans 0 g
Cholesterol 45 mg 15 %
Sodium 230 mg 10 %
Carbohydrate 28 g 9 %
Fiber 3 g 12 %
Sugars 13 g
Protein 6 g
Vitamin A 2 %
Vitamin C 4 %
Calcium 6 %
Iron 6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

"I Do" Love Bananas Cake - Gluten-free

Dole's DIY Wedding Cake Inspired by the Royal Couple

Ingredients

  • 3 large very ripe bananas, peeled
  • 3 large eggs
  • 2 cups old-fashioned rolled oats
  • ½ cup almond butter
  • ½ cup pure maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon sea salt
  • ½ cup chopped pecans (optional)
  • ½ cup raisins (optional)

Directions

  1. Preheat oven to 350°F and line an 8 inch cake tin pan with parchment paper.
  2. Place the bananas, eggs, oats, almond butter, maple syrup, baking soda, vanilla, and salt into a blender. Then blend until you have a smooth batter, about 1 minute. Turn off the machine and fold the pecans and raisins into the mixture.
  3. Spoon the batter into prepared pan and bake in the oven for 25 to 30 minutes or until a toothpick inserted into the middle of the bread comes out clean.
  4. Allow to cool for 15 minutes in the pan before turning out onto a cooling rack to cool completely, if you can’t wait, cut into wedges while still warm and enjoy.
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“I Do” Love Bananas Cake - Gluten-Free "I Do" Love Bananas Cake - Gluten-free Dole's DIY Wedding Cake Inspired by the Royal Couple Prep Time:15 minutes Cook time:1 Hours Serves: 12
Nutrition facts: 200 Calories, 8 grams fat
Ingredients: 3 large very ripe bananas, peeled, 3 large eggs, 2 cups old-fashioned rolled oats, ½ cup almond butter, ½ cup pure maple syrup, 1 teaspoon baking soda, 1 teaspoon pure vanilla extract, ½ teaspoon sea salt, ½ cup chopped pecans (optional), ½ cup raisins (optional), Directions:Preheat oven to 350°F and line an 8 inch cake tin pan with parchment paper.Place the bananas, eggs, oats, almond butter, maple syrup, baking soda, vanilla, and salt into a blender. Then blend until you have a smooth batter, about 1 minute. Turn off the machine and fold the pecans and raisins into the mixture.Spoon the batter into prepared pan and bake in the oven for 25 to 30 minutes or until a toothpick inserted into the middle of the bread comes out clean.Allow to cool for 15 minutes in the pan before turning out onto a cooling rack to cool completely, if you can’t wait, cut into wedges while still warm and enjoy.