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BANANA NUT RAISIN CAKE
1 1/2 c. whole wheat flour
1 c. rolled oats
2 tbsp coconut palm sugar
2 generous tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
1 c. very ripe bananas (just at the point of turning dark & mushy)
1 large egg (room temperature)
3/4 c. milk (room temperature)
1/3 c. cup agave nectar
1/3 c. + 2 tbsp. peanut oil
3/4 tsp. vanilla
3/4 cup chopped black walnuts
3/4 cup dark raisins
Preheat oven to 350 degrees F.
Liberally butter a 7" x 11" Pyrex dish.
Mix dry ingredients and set aside.
Mash bananas in a large bowl, add other liquids and mix.
Fold into the dry ingredients and mix until just blended.
Add the pecans and raisins and lightly stir. Pour into the Pyrex dish.
Bake on the middle rack of your oven at 350 degrees for 30-40 minutes, until a toothpick inserted in the center comes out clean.
Turn the open off, open the door, and brush the top of the cake with a mixture of melted butter and warm agave syrup. Close the oven door and allow to cool for a few minutes, then remove from the oven and continue cooling at room temperature for another 20 minutes or so.
Serve with vanilla ice cream or whipped cream.
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BANANA NUT RAISIN CAKE
1 1/2 c. whole wheat flour
1 c. rolled oats
2 tbsp coconut palm sugar
2 generous tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
1 c. very ripe bananas (just at the point of turning dark & mushy)
1 large egg (room temperature)
3/4 c. milk (room temperature)
1/3 c. cup agave nectar
1/3 c. + 2 tbsp. peanut oil
3/4 tsp. vanilla
3/4 cup chopped black walnuts
3/4 cup dark raisins
Preheat oven to 350 degrees F.
Liberally butter a 7" x 11" Pyrex dish.
Mix dry ingredients and set aside.
Mash bananas in a large bowl, add other liquids and mix.
Fold into the dry ingredients and mix until just blended.
Add the pecans and raisins and lightly stir. Pour into the Pyrex dish.
Bake on the middle rack of your oven at 350 degrees for 30-40 minutes, until a toothpick inserted in the center comes out clean.
Turn the open off, open the door, and brush the top of the cake with a mixture of melted butter and warm agave syrup. Close the oven door and allow to cool for a few minutes, then remove from the oven and continue cooling at room temperature for another 20 minutes or so.
Serve with vanilla ice cream or whipped cream.
