Move over Little Debbie…I’ve got a tasty, healthier treat your kids will love.
Even though Joe and I don’t have kids of our own (…yet) I’ve been thinking about school starting and healthier snacks for kids. I taught elementary school for many years and school lunches were always a sore spot for me. I watched kids eat pizza, tater tots, and cookies for lunch. And when they couldn’t concentrate in math class I knew exactly why.
As a chunky little kid, my lunch was packed by my mom nearly every day. Even then, school lunches were not real healthy. Anyone else remember the big chunk of cheese they served as a side dish? And that chunk of cheese went along with a cheeseburger and fries!
So why the snack cake and not a bowl of fruit?
Let’s face it – kids love dessert. So do adults…look at how we drool over desserts on blogs.
Deprivation doesn’t work. Anyone who’s dieted and cut out every sweet that makes you smile only to find themselves with a big bowl of ice cream three weeks later knows that. (I couldn’t possibly be talking about myself, could I?)
But what about a healthier snack filled with the nutrients of bananas, slightly sweet, eats like a snack bar, and can be whipped up in 10 minutes? That’s what this moist Banana Carob Snack Cake is all about.
It reminds me of a cake my mom used to make for us when we were kids – she’d pack it for our camping trips. I love the big chunks left from fork-mashing the banana and the way it pairs with the carob.
Don’t Miss This…
Alisa from One Frugal Foodie is putting together a FREE e-book filled with healthier Back-To-School snacks. She’s looking for recipes that pack a nutritional punch. Read more about her Back to School Mission on her blog.
Carrie from Ginger Lemon Girl is featuring me on her blog today as a “Gluten-Free Must Read.” When she told me I was the first blogger in her new series I was overcome with tears of gratitude. It’s the best feeling in the world to know that a fellow blogger admires my work enough to share it with her readers. Thanks so much, Carrie!!
Now hop on over to her blog and see what she has to say!
What’s your families favorite healthier snack?
This post is linked to Pennywise Platter.
Serves: 20 (2-inch) snack cakes
- 1½ cups fork mashed, ripe banana (about 3 medium bananas)
- ⅓ cup palm sugar
- ¼ cup canola or grapeseed oil
- ¼ cup 1% milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1¾ cups sorghum-garfava flour blend
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon xanthan gum
- ¼ teaspoon kosher salt
- ¾ cup unsweetened carob chips
- Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.
- In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs, and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum, and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.
- Pour batter into the prepared pan. Bake for 15 – 18 minutes until snack cake is firm and a toothpick tests clean. Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea, or serve as a breakfast cake.