Peanut Butter Banana Cake
I decided to experiment with a recipe that would be naturally sweet. Bananas came to mind. And peanut butter. The classic combo makes for a tender, slightly sweet cake. Perfect with tea. Or a glass of cold hemp milk. I even eat it for breakfast. It reminds me of the peanut butter-banana sandwiches I used to love. It's such an easy recipe. And because it's gluten and casein free, it's a perfect treat for all those autistic and Aspie angels out there.
Peanut Butter Banana Cake Recipe
Not only is the cake gluten-free and sugar-free, Babycakes, it's grain-free. So those of you on sugar and yeast-free diets can indulge.
Pre-heat oven to 350 degrees F. Line a 8 or 9-inch cake pan with greased parchment.
Mix the wet ingredients in a bowl:
4 ripe medium bananas, mashed
1/2 cup organic natural peanut butter or sunflower seed butter
1/4 to 1/3 cup agave nectar or honey
2 organic free-range large eggs
2 teaspoons bourbon vanilla extract
Whisk the dry ingredients together first, then beat into the wet mixture till smooth:
1/2 cup coconut flour
1 cup fine almond meal
Dash of stevia powder, to taste
Dash of cinnamon or nutmeg, to taste
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt [if using salt-free peanut butter]
Pour the batter into the prepared cake pan and place in the center of the pre-heated oven.
Bake until done - about 35 to 40 minutes - and a wooden pick inserted into the center emerges clean. Mine baked perfectly at 37 minutes [remember I'm at high altitude, so your baking time may vary].
Cool on a wire rack before slicing and serving.
Makes 8 to 9 servings. Freezes well, pieces wrapped individually. Yummy cold.
Sunflower seed butter- aka Sun Butter- works in this recipe as a sub for peanut butter if you have a peanut allergy.
For those of you who enjoy sugar, you may add 1/2 cup of packed golden brown sugar to the recipe and skip the stevia.
Ener-G brand egg-replacer is suitable for Passover; use in place of the baking soda/powder leavening.
Choose smooth peanut butter and finely ground blanched almond flour for the texture sensitive.
Not only is the cake gluten-free and sugar-free, Babycakes, it's grain-free. So those of you on sugar and yeast-free diets can indulge.
Pre-heat oven to 350 degrees F. Line a 8 or 9-inch cake pan with greased parchment.
Mix the wet ingredients in a bowl:
4 ripe medium bananas, mashed
1/2 cup organic natural peanut butter or sunflower seed butter
1/4 to 1/3 cup agave nectar or honey
2 organic free-range large eggs
2 teaspoons bourbon vanilla extract
Whisk the dry ingredients together first, then beat into the wet mixture till smooth:
1/2 cup coconut flour
1 cup fine almond meal
Dash of stevia powder, to taste
Dash of cinnamon or nutmeg, to taste
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt [if using salt-free peanut butter]
Pour the batter into the prepared cake pan and place in the center of the pre-heated oven.
Bake until done - about 35 to 40 minutes - and a wooden pick inserted into the center emerges clean. Mine baked perfectly at 37 minutes [remember I'm at high altitude, so your baking time may vary].
Cool on a wire rack before slicing and serving.
Makes 8 to 9 servings. Freezes well, pieces wrapped individually. Yummy cold.
Karina's Notes:
Sunflower seed butter- aka Sun Butter- works in this recipe as a sub for peanut butter if you have a peanut allergy.
For those of you who enjoy sugar, you may add 1/2 cup of packed golden brown sugar to the recipe and skip the stevia.
Ener-G brand egg-replacer is suitable for Passover; use in place of the baking soda/powder leavening.
Choose smooth peanut butter and finely ground blanched almond flour for the texture sensitive.
25 comments:
This looks very good! More importantly, so glad to hear you are on the mend! I'd like to hear about your root & sea vege crockpot combo too! I was wondering whether you think unhydrogenated cashew or almond butter would be a better sub for the peanut butter (I am peanut-free but tree nuts are fine). I appreciate the advice.
Rick
Hi Rick,
Cashew butter works great in peanut butter recipes. Almond has less flavor - rather bland, but works in recipes featuring other stronger flavors.
Trader Joe's makes a jarred cashew-macadamia nut butter that would be fab in this recipe.
Take care,
Karina
Karina, sorry to hear you're feeling bad but glad you are getting the answers you need. I am wondering what is wrong with me besides celiac (other than the growths on my kidneys and liver that they found along with the celiac!) so I'm about to "go once more into the (medical) breach" and am not looking forward to it.
Keep blogging. I love your site.
~Laura
I'm new to food blogs although I've been gluten free for several years. I learning so much!
A friend gave me some coconut flour the other day so I'm eager to try your banana cake recipe. This is the first recipe I've seen with coconut flour that doesn't take LOTS of eggs.
I'm also on the lookout for recipes using buckwheat flour and chestnut flour. Any suggestions?
Wow yeah the root/sea veg thing sounds intriguing. Thanks for the recipe. You hang on in there!
Dan
This looks good--I'll have to look around for coconut flour.
I was so sorry to hear about your metals problems--and horrified by the possible trigger. How long will it take before there's more awareness of things like this?
That look so good! I can't wait to try it. And, I love using coconut flour, it's great to have another recipe for it.
I have not been feeling well myself, I am on a cleanse of sorts too.
Glad to know that you are on the mend.
I recently discovered your blog, and what a treasure! Your cake looks delicious and i will try it this weekend, perhaps with the substitution of veg glycerine in place of the honey. I'm supposed to steer clear of all sugars, though I often rationalize honey.
Would you mind much letting me in on your wonderful plate secret? My husband and I have been hunting for new dishes recently and can't find what we like. Your blue plate is most inspiring. If it has a name and you're willing to tell it to me, would you pretty please with stevia on top send me a quickie email at pogofig at gmail dot com?
Ooooh, i like this. Sounds very tasty! Maybe with some chocolate chips thrown in!
Looks yummy! Sorry to hear about your metal toxicity. Hoping you start feeling better soon. I've been hesitant to test, but may go thru with it.
What a dreadful ordeal you've been through, Karina. I'm glad to know you're beginning to feel better. A little time in the kitchen always make me feel better!
The recipe looks fabulous. I'm crazy for peanuts and peanut butter!
That looks very tasty!
-GlutenFreeMappyB
-www.glutenfreemappyb.wordpress.com
MMMM, looks yummy. I may be making this soon.
just discovered your site and I am impressed, delighted, and amused-- I love your spunk, your style--I would love to hear you talk because I am sure you talk just like you write, which is warm, fun, serious and funny. And I am grateful for your good food ideas! I needed to make cookies for a 7 year old friend who was just diagnosed with serious allergies to gluten-soy-dairy-nuts and your flour substitute will work perfectly for my recipes. Baking, especially breads, used to be my hobby, but I just eliminated anything interesting, and miss it sometimes, but like you food has to be an intentional thing in my life now. You have encouraged me to stay careful! And tempted me with some of your recipes! Thanks! Keep up the good work. --Peggy
Is coconut flour different from processing sweetened coconut flakes in a Cuisinart? Great blog!
Cyberprof- Thank you for your kindness. And I'm sorry you have your own issues to deal with. Hang in there. Feel better!
Still Learning GF, I've been using more buckwheat flour of late (look up my Peach Coffee Cake recipe) and plan to do more. I like it- for the protein and hearty flavor. It's best mixed with a lighter flour, I think.
Thanks, Dan!
Hi Lucette! Thanks, too. Awareness is out there- more for children. My sons were tested for lead a couple of times. But me? Never. Till now.
Hi SM! Hope you're feeling better yourself. ;)
Geo- The plates are from Pier One- they come in several colors. Made in Spain, I believe. If you can't find them at Pier One, try World Market, or Target. :)
Garrett- How bad would that be? With chocolate chips. Genius! :)
KBabe1968- Thank you! if you do it, let me know. I have a second round of detox coming up.
atxvgn- Thanks so much! You are sweet. ;)
Thanks, GlutenFreeMappyB! And Fab Grandma!
Peggy- Wow- what a fabulous note! Thank you so much. (It means a lot to me!) Take care!
Hi Anon! Yes, basically- just make sure you process it very fine.
The coconut flour from Bob's Red Mill is light and fine, very soft (not chewy). And it's not sweet like sweetened flaked coconut- so I'd start with unsweetened coconut.
Karina
This is one of the most scrumptious desserts I've ever had in my life! We made it last night for our community group with 4 other couples, and we all about licked the plates. We ate it with freshly whipped heavy cream sweetened with a touch of brown rice syrup. HEAVENLY!! Thank you, thank you!
Thank you, Christine- My pleasure!
Karina
Wow Karina, this sounds incredible. I've been meaning to experiment with coconut flour, it looks so darn healthy but it's hard to find. Hopefully I'll get hold of it soon and these will definitely be the first things I bake! I am obsessed with peanut butter (hence my nickname) and am also addicted to the pb/banana combo.
Trader Joe's peanut butter is so creamy, I think would work wonders in this recipe. You've got me drooling here, thanks!
- The Peanut Butter Boy
Karina,
I made a modified version of this as a birthday cake for my nephew, who is gluten and casein intolerant. I didn't have bananas or coconut flour, so I added applesauce and diced apples, and increased the almond four (I use a superfine blanched variety) by 1/2 cup. I used almond butter because my nephew's day care is a peanut-free zone, and I wanted him to be able to take leftovers with him as a snack.
He loved it. He wolfed down two whole pieces, which is quite impressive for a little boy of two years!!!!
Those of us who aren't gluten intolerant had a little taste, and we found it to be a wonderful light dessert. I will be making it for myself sometime soon!!!!
Thank you!!!!
This looks delicious. I've never used coconut flour before, but I love the idea. Even though you made this awhile ago, please consider entering it to Peanut Butter Exhibition #3 Cake/Cupcake
This is awesome :) Just came out of the oven and there was no way I wasn't diving right in!! Made some changes based on what I had, and cut down on alot of the sugar as my bananas were wicked ripe and I didn't want to feel too bad when I eat this for breakfast!! Thanks for the recipe :)
Nick- Right up your alley, it seems! :-)
Carolina- I'm thinking sunflower seed butter would also be fabulous in this recipe. Glad the little guy liked it!
E- Thanks!
TTFN300- My pleasure. Happy you enjoyed the cake!
Thanks, everyone!
Karina
Thank you sooo much for this recipe. It has been a wonderful sweet treat so many times in this allergic person's household and even got to be a birthday cake for my partner when he was off dairy and sugar and wheat for a while. Great stuff!
Hi Karina-
Thanks for this great recipe! I thought it was really yummy (when I quickly snuck a bite as it was cooling) and I'm sure my 4 year old picky, autistic GFCF son will like it, too.
For flour I used Bette Hagman's 4 bean flour. I also added ground flax seed to the mix, since I try to get as many omega 3s into him as I can!
He loves "muffins" and other baked goods for breakfast, so I'm always looking for ways to sneak in protein and other nutrients. This does the trick. Thanks.
-Ashley
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Karina