Chia Banana Cake

• 1 tablespoon(s) chia seeds
• .5 cup(s) water
• 4  very ripe bananas
• 1 teaspoon(s) vanilla extract
• .25 cup(s) canola oil
• 5 tablespoon(s) agave nectar
• 1.25 cup(s) water
• 2 cup(s) whole-wheat flour
• 2 tablespoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) salt
• 1 teaspoon(s) cinnamon
• .5 cup(s) chopped toasted walnuts

Directions

1. Combine in small mixing bowl the chia seeds and water, mix well, and set at room temperature for 15 minutes to allow chia seeds to swell.
2. While chia seeds are swelling, in another large bowl combine peeled banana, vanilla, canola oil, and agave nectar and mix with electric mixer until the mixture is very smooth with no lumps.
3. Once chia seeds have swelled, add to banana mixture and blend well.
4. Add remaining 1 cup water and mix with electric mixer until well blended.
5. In a large bowl, combine whole-wheat flour, baking powder, baking soda, salt, and cinnamon and mix with a wire whisk.
6. Slowly add dry ingredients to wet ingredients in one-third increments while mixing with electric mixer until well blended before adding more.
7. After all of the dry ingredients are added and well blended, add walnuts, mix well, and pour into a 9- x 13-inch lined and nonstick sprayed baking pan.
8. Bake in a 350 F oven for 30 minutes or until a toothpick comes out clean.
9. Allow to cool, cut into squares, and serve.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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