Home Blog Topics Rungry Recipes Banana chocolate chip garbanzo bean cake.
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Banana chocolate chip garbanzo bean cake.

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 Cake. Chocolate Chips.

Chocolate chips IN cake!

And it’s healthy!? Say whaaaaat?!

Yes. YES. YES!!!

Since I have a serious sweet tooth and I enjoy baking and eating almost as much as I love running I am constantly on the hunt for healthy recipes that tickle the taste buds and fuel me throughout the day. This moist cake-like snack fits the bill as I find myself reaching for a slice when the late afternoon hunger hits (instead of going to the dangerous Whole Foods trail mix bar- phew) .

A few months back the hubs came up with some crazy idea to make a low- sugar, high fiber cake with garbanzo beans as the main ingredient. Garbanzo beans in a cake?! What? Trust me on this one and you won’t be disappointed. Honestly, I’ll admit that at first it sounded less than appealing, but in an effort to be a good, supportive wifey I simply replied, “If you make it, I will eat it.” That day I don’t know what he did in that kitchen to make all of the ingredients magically come together, but the result? Holy wow! A spongy, high fiber and protein, low in fat, cake-like afternoon snack!! Well he showed me! I ate a piece and then another and then another. And that just about brings us up to date. 🙂

The recipe is so simple, delicious, healthy and random that I just had to share!

Hope you enjoy this healthy snack as much as we do!

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Ingredients

1  16-19 ounce can of chickpeas (Garbanzo Beans) rinsed

4  eggs

1/4 cup stevia powder minus 1 Tbsp. 

3/4 cup unsweetened applesauce

1 tsp baking powder

1/2 Tbsp. vanilla extract

2  bananas

1/2 cup dark chocolate chips

 

Directions

Preheat oven to 350 degrees.

In a blender, combine eggs, garbanzo beans, stevia, applesauce, baking powder, bananas, and vanilla extract. Blend until smooth. (Note: don’t put the garbanzo beans in first, as the blender needs something with more liquid to start.)

Pour mixture into a greased 8×8 baking pan. Sprinkle in chocolate chips. Bake for 50 minutes or until crust turns golden brown and begins to crack.

Remove from oven and allow to cool for 15-20 minutes before cutting into slices. Store in fridge. Cake will be spongy and relatively dense, so use a napkin!

 

Enjoy

Kass

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Is is just me or is the angle off in this pic? … Let’s just say that a man took it 🙂

One Response

  1. Jessica

    I made the apple version last night!! I think I blended a bit too much, but that just means I have to make more 🙂
    Excited to add this to my repertoire, it really is so simple and fast!

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