CHOCOLATE AND BANANA CAKE

A high blood pressure is a treacherous and silent killer that wreaks havoc on arteries, predisposing us to stroke, a heart attack, kidney failure and blindness. Getting those
millimeters of mercury down to a safe level should be our goal. (Medical authorities define a healthy normal blood pressure as less than 120/80 mm mercury.) Most people know that cutting down on sodium intake is a powerful dietary step one can take to lower blood pressure. But did you also know that there are also a number of healthy (and delicious) foods that lower blood pressure? It’s time to shift our attention to ingesting much more of nature’s most powerful blood pressure mineral medicine. Lucky for us, foods like bananas and dark chocolate are on the list.

Ingredients
2 cups all-purpose flour
1/2 cup Splenda Brown Sugar blend
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 large ripe banana, mashed (1/2 cup)
3/4 cup almond milk
1/4 cup melted ghee
1 large egg
1 egg white
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup semisweet dark chocolate chips

Directions
Preheat oven to 350°F. Spray an 11 x 7-inch brownie pan with non-stick spray. Whisk together flour, sugar blend, cocoa, and baking soda in large bowl. In another bowl whisk together the bananas, almond milk, ghee, egg, egg white, lemon juice and vanilla. Make a hole in the middle of the flour mixture and pour on the almond milk mixture and chocolate chips. With a wooden spoon stir the ingredients together until blender. Spoon batter into pan. Bake about 25 minutes until the center of the cakes springs back when pressed lightly with fingertips.

Nutrition per Serving:
Calories: 150 kcal
Sodium: 52 mg
Potassium: 119 mg
Magnesium: 19 mg
Calcium: 23 mg
Fat: 4 g (EPA 0g, DHA 0g, ALA 0g)
Saturated Fat: 1 g
Cholesterol: 12 mg
Carbohydrate: 27 g
Dietary fiber: 1 g
Sugars: 9 g
Protein: 3 g

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31 May, 2018

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