You like bananas and peanut butter? This cake is definitely for you! No refined sugar, gluten-free, dairy-free, and it could fool just about anyone! Add BerryRadical to the recipe and make it a superfood cake! YES!! I used the words “superfood” and “Cake” in the same sentence (I bet that made you smile!)!
Banana Peanut Butter Cake with Miessence BerryRadical antioxidant
½ cup organic peanut butter (unsweetened) – another ½ cup to 1 cup to spread between layers
½ cup crunchy organic almond butter
2 ripe, organic bananas (mashed)
¼ cup full fat organic coconut milk (can)
½ cup organic honey
2 organic eggs
4 tablespoons chickpea flour
1 tsp Ceylon cinnamon
1 tsp baking soda
¼ cup dark chocolate chips
2 tsp BerryRadical antioxidants (add to the spread)
1 – Preaheat oven at 350 degrees.
2 – With electric mixer, combine ½ cup of peanut butter, almond butter, mashed bananas, coconut milk, honey, eggs, chickpea flour, cinnamon and baking soda. Mix well.
3 – Stir in chocolate chips by hand.
4 – Line a deep rectangle baking pan with parchment paper. Pour the mixture in the pan.
5 – Bake for 15 – 20 minutes (until toothpick comes out clean – do not overcook).
6 – Overturn the pan onto a cooling rack. Let the cake cool for 15 minutes.
7 – Slice the cake in half, length-wise, using a good bread knife. TIP: You can cut your cake in half first to make 2 squares instead of a big rectangle. It will be easier to manipulate the top layer.
8 – Mix the remaining peanut butter with the BerryRadical. Combine well, until peanut butter is soft and easy to spread (you may heat the mixture a bit to make it easier to spread).
9 – Spread the peanut butter/ BerryRadical mix on top of the bottom layer, then add the top layer.
10 – Cut into squares, garnish with sliced bananas (optional) and serve!
*TIP: You can sauté sliced bananas in honey, then garnish your squares with an additional treat!
Recipe created by Isabelle Gagnon-Birch