Ingredients Jump to Instructions ↓

  1. 1 cup Whole Wheat Pastry Flour

  2. 1 cup Whole Cornmeal (use only fine grind)

  3. 1 cup Quick Cooking oats

  4. 1 cup Almond Meal

  5. 1 cup Walnut Meal

  6. 1 cup Raisins

  7. 1 cup Coarsely Chopped Pistachios

  8. 1/2 cup Dried Cranberries

  9. 1/2 cup Flax Seed Meal

  10. 1/2 cup Brown Sugar

  11. 1/2 cup plus 1 tablespoon Mini Chocolate Chips

  12. 3/4 teaspoon Baking Powder

  13. 1/2 teaspoon Baking Soda

  14. 1/2 teaspoon Cardamom Powder

  15. 1/3 cup Canola Oil

  16. 2/3 cup Unsweetened Applesauce

  17. 1 and 1/4 cups Mashed/Pureed Bananas with little water

  18. 1 cup Brown Rice Milk

  19. As Needed Water/Milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven for 15 minutes at 175C/350F. Grease a 9×13 inch baking pan with butter/non stick cooking spray. I lined it with parchment paper and then greased it also with cooking spray.

  2. In a large bowl combine together all the dry ingredients reserving the 1 tablespoon of chocolate chips.

  3. Mash 1 large ripe banana with a fork. I chopped the banana and used some of the milk to grind it into a creamy paste. Mix together all the wet ingredients together and stir it well.

  4. Pour the wet ingredients to the dry ingredients and combine it well without any lumps. I used another 1/4 cup of water to get the required consistency.

  5. Spread the batter in the prepared pan. Smooth it out with a spatula dipped in hot water and top it with the reserved chocolate chips.

  6. Bake it for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Mine was done in 22 minutes.

  7. Transfer the pan to a wire rack and let it cool completely before you can remove the cake from the pan. After it is completely cooled, invert the cake pan to remove the cake and cut it into pieces.


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