Healthy Banoffee Chia Cake (Step by step pictures)

  • Delicious
  • Healthy
  • Gluten free
  • Wheat free
  • Can be dairy free
  • Egg free
  • Low Fat
  • Baked in the comfort of your own home
  • Can be frozen for up to 3 months
  • Lasts in fridge for 7-10 days
  • Can be toasted with butter, peanut butter, or even more toffee!
  • Can be microwaved
  • Can be eaten standing at the fridge door- tastes just as delicious 🙂


  • Breakfast
  • Snacks- perfect for travelling
  • Even lunch/dinner!
  • Packed full of bananas for natural sweetness
  • 100 calories a slice! (based on 26 servings)
  • High in potassium, calcium, omega-3, fibre



  • 8 mashed bananas (equals 4 cups mashed)
  • 3/4 cup plain full fat natural yoghurt
  • 1 cup toffee pudding (I used 4 pudding corners of Muller Pud) (for a dairy free/ vegan option use Alpro)
  • 4 tablespoons milk
  • 2 tablespoons chia seeds (feel free to sub 2 tablespoons of ground flaxseed or 2 regular eggs)
  • 2 cups chickpea flour (can sub whole wheat/ plain flour but reduce milk by 2 T)
  • 1 cup quick cook oats (can use oat flour, would not recommend rolled/steel cut oats)
  • 2 tsp baking powder

  • Chop bananas (use ripe bananas!)
  • Mash bananas in a large bowl
  • Mix wet ingredients (first 4 listed) thoroughly
  • Add chia seeds to bowl mixing well
  • Leave for 10 mins (or up to 12 hours in the fridge) to allow chia/flax to soak in mixture
  • Mix dry ingredients thoroughly in a separate bowl
  • Gradually add wet to dry
  • Add to a greased loaf tin/ muffin pan and bake on a low heat (gas mark 4) for 1.5 hours (only 50 minutes for muffins!)


This cake will make your whole house smell amazing, so much so that I may have woken up at 6am just to bake it… It is just that good!!

Please leave a comment if you like this recipe, and photos if you make it- I would love to see them! Also do not hesitate to ask about any substitutions you would like to try. 



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