Hey guys! After a few weeks of being MIA, I’m baAck with a recipe that’s been a month in the waiting. It’s also just in time for St. Patrick’s Day, since it happens to be green. Green Banana Cake, that’s my jam. I first made it as Henry’s first birthday smash cake in January and knew I was onto something really delicious and healthy. So where does the green come from you ask? Spinach. This bad boy is stuffed to the gills with spinach and you can’t taste a lick of it. All you taste is a delicious banana cake with a light crumb. It’s my new favorite way to hide veggies in food for my family.
I have some exciting news to share with you all soon, about a special project I’m working on – more on that to come, I promise.
In the meantime, here are some highlights from the past few weeks.
There was a Valentine’s Day wedding, in MY. BACKYARD. And it was simply beautiful. I had the opportunity to arrange all of the flowers and I was in my happy place the entire time. Gosh I love weddings.
Then there was a baby shower I helped co-host where I made these adorable rubber ducky cookies using my favorite recipe.
Henry eating his Green Banana “Smash” Cake for his birthday. I frosted it with cream cheese frosting, lightly sweetened with maple syrup and a blueberry number one for my big boy.
3 ripe bananas
2 cups fresh spinach
1/2 cup of milk
1/2 cup old-fashioned oats
1 teaspoon vanilla extract
1/2 cup coconut sugar
6 tablespoons coconut oil, melted
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees Fahrenheit. In a food processor, blend bananas and spinach until smooth (about 2-3 minutes), add eggs, milk, oats, vanilla, oil, and sugar and blend for one minute.
Mix dry ingredients tougher in a separate bowl. Pour wet ingreidients into the dry ingredients and gently combine. Pour into a baking dish and bake for 40-45 minutes or until a toothpick inserted comes out clean .