Lovely, Healthy LSA-Banana Cake or Muffins

I’ve really nailed banana cakes.

I seem to hit that perfect texture every time now; this has the perfect level of moisture and spring. Furthermore this is not only yummy but quite healthy; I’ve included LSA.

It’s low, as opposed to no-sugar, and that means I feel like it’s more than sweet enough. You could possibly drop the sugar content further but I prefer cakes with a little sugar at least. Notice the hungry pajama-wearing person who prematurely spotted the cake and tried to wrestle it out of the photoshoot.

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1 & 3/4 cups flour
1/2 cup LSA (ground linseed, sunflower seeds and almond)
1 & 1/2 teaspoons baking soda
1 teaspoon baking powder
1/3 teaspoon salt
1/4 cup sugar
1/4 cup oil
1/4 cup water
4 ripe bananas, mashed
1 teaspoon vanilla
1 teaspoon malt or apple-cider vinegar
Optional: a couple of handfuls of raisins, walnuts or dark chocolate chips


Mash bananas. Add all dry ingredients. Add all wet ingredients. Mix. Bake long and slow in a cake tin or in a muffin tray. Bring out of the oven when springy to touch and golden.


4 Comments Add yours

  1. Anonymous says:

    When do we add the apple cider vinegar?

    1. Jess says:

      Sorry! I have fixed it, add this with the wet ingredients!

  2. Moi says:

    Really? No indication of time or temperature?

    1. Jess says:

      Perhaps not! With cakes I tend to bake them “slow and low” so 150 deg celsius and then bake until springy to touch.

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