• 1 1/2 cups smashed banana, approx. 2- 2 ½ VERY RIPE bananas
  • 1 tablespoon date paste (may use a bit more. May substitute maple syrup)
  • 1/2 cup unsweetened applesauce. Reduce this by the amount of date paste or maple syrup
  • 3/4 teaspoon baking powder, aluminum free (1/2 + 1/4 teaspoon)
  • 3/4 teaspoon baking soda 1/2 + 1/4 teaspoon)
  • 1 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla powder or vanilla extract
  • 1 1/2 cups gluten-free rolled oats
  • 1/4 cup ground millet, amaranth, or oat (made from whole grain in blender)
  • 1/2 teaspoon salt (optional)
  • 2 cups shredded carrots, loosely packed, approx. 6-7 oz.
  • 2 cups finely chopped sweet apple (like Honey Crisp), approx. 1 to 2. Used processor to chop
  • 1 1/2 teaspoons Apple Pie Spice or Pumpkin Pie Spice, or 1 tsp. cinnamon & 1/2 tsp. nutmeg
  • 1/2 cup golden raisins, currants, or raisins (I used 1/2 currants, half raisins)
  • 1/2 cup chopped nuts—walnuts or pecans (not shown in the video but adds nice crunch)

This yummy slightly sweet cake is full of whole food goodness. It is lovely for dessert,  with a cup of tea, or as a healthy mid-day or after school snack.

Adapted from Chef AJ and her The Secrets to Ultimate Weight Loss book

I prefer it as cooked in a 9” round or square cake pan, lined with parchment paper unless the pan is nonstick, or nonstick muffin tin. By heaping the batter, I got 12 muffins. They didn’t rise. 

Preheat oven to 350 F

In a food processor puree the banana with the date paste or maple syrup, applesauce, baking powder, baking powder, vinegar, and vanilla. 

Mix lightly the rest of the ingredients in a big bowl. Add the banana mixture and mix until fully incorporated. 

Spoon the mixture into the baking pan. Bake 40-45 minutes, until tops are brown.  Check muffins 5-8 minutes early.  Allow to cool before turning out of the pan. Peel off the parchment paper if used.

This rustic whole food cake is good warm, at room temperature, and cold.  It may be frozen as well for later use.