Banana Chocolate Chip Pumpkin Cake

³ Description

This was incredibly moist and delicious, low fat, no added sugars, and completely guilt free. Not to mention easy to make!

² Ingredients

•  1 medium (7" to 7-7/8" long) Banana
•  1 tbsp Cinnamon
•  1 tbsp Nutmeg (Ground)
•  3/4 cup Pumpkin (Without Salt, Canned)
•  1 tbsp Cocoa Powder (Unsweetened)
•  1/3 cup Honey
•  7 serving (serving = 1 packet) Whole Foods Market Stevia
•  2 serving (serving = 1 tsp) Kroger Baking Powder
•  8 serving (serving = 1 tbsp) Hershey's Special Dark Chocolate Chips
•  1/2 serving (serving = 1/2 cup) Sun-Rype Unsweetened Apple Sauce
•  2 serving (serving = 1/4 cup) Bob's Red Mill Gluten Free All Purpose Baking Flour
•  4 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  2 serving (serving = 1/2 cup) Bob's Red Mill Old Fashioned Rolled Oats
•  0.66 serving (serving = 1 cup) Simple Truth Unsweetened Almond Milk
•  1 medium Egg

q Directions

1. Preheat oven to 375
2. Mix dry and wet separately then add wet to dry
3. Use a blender or keep stirring until it is a very smooth batter
4. Pour into a lined cake/pie tin
5. Bake for about 35 minutes or util a toothpick comes out clean
6. Let cool for 10 minutes before removing from the tin
7. Remove it, and place it on a plate, and cover it with tin foil. Leave it OVERNIGHT. this makes it more dense and it tastes best this way

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