- 3 cups whole wheat pastry flour
- 1/4 cup hemp seed
- 1/4 cup ground chia
- 6 very ripe bananas, mashed
- 2 tsp baking soda
- 1/4 tsp salt
- 1/4 unsweetened coconut flakes
- 1/4 cup honey
- 1/2 cup maple syrup
- 1 cup almond milk
- 1 tbsp vanilla extract
- 1 cup walnuts, toasted lightly, then chopped
Mix the flour, chia, hemp, baking soda and salt in a bowl.
In another, larger bowl, whisk together the coconut flakes, maple syrup, honey, almond milk, mashed bananas and vanilla extract until well-mixed.
Add the flour in three batches, stirring in the flour thoroughly after each addition.
Pour into a bundt pan sprayed with oil (I just bought a silicone bundt pan which requires little to no oil, and the cake pops out beautifully without sticking). This is a thick batter, so smooth down the top before putting into the oven. This also makes fabulous muffins.
Bake in a preheated 350-degree oven for 45 minutes or until a toothpick inserted near the cake’s center comes out clean.
Cool thoroughly, unmold, Serve with a dusting of confectionery sugar if you must (notice I sad dusting), or just plain– it’s delicious either way.