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Peanut Butter Banana Cake

Gluten free peanut butter banana cake
My gluten-free peanut butter banana cake was inspired by a sandwich.

It has been an awful week. Our hearts ache for the profound and inconceivable loss suffered by Japan. To conjure sweet nothings about cake or cookies, or celebrating the first day of spring rings a tinny, grating note. So I am excavating a recipe from the archives instead, sharing it now for those of you new to the blog, or those of you who may have missed it the first time around. It's a simple, sugar-free recipe based upon a childhood favorite- the peanut butter and banana sandwich.

Peanut Butter Banana Cake Recipe- Low sugar

I decided to experiment with a recipe that would be naturally sweet. Bananas came to mind. And then peanut butter. The classic combo makes for a tender, slightly sweet cake. Perfect with tea. Or a glass of ice cold rice milk. I even eat it for breakfast. It reminds me of the peanut butter-banana sandwiches I used to love.

Ingredients:

4 ripe medium bananas, mashed 
1/2 cup organic natural peanut butter or sunflower seed butter
1/4 to 1/3 cup or honey
2 organic free-range large eggs (or Ener-G egg replacer)
2 teaspoons bourbon vanilla extract
1/2 cup coconut flour
1 cup fine almond meal
Dash of stevia powder
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]

Instructions:

Pre-heat oven to 350ºF. Line a 8 or 9-inch cake pan with greased parchment.

Mix the wet ingredients in a bowl: bananas through vanilla. Set aside. In a separate bowl, whisk the dry ingredients. Beat the dry ingredients into the wet mixture till smooth and sticky.
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.

Cool on a wire rack before slicing and serving.

Cook time: 35 min

Yield: 8 slices

Freezes well, pieces wrapped individually. Yummy cold.

Recipe Source: glutenfreegoddess.blogspot.com

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Notes:

Seed butters and other nut butters will work in this recipe as a sub for peanut butter.

For those of you who prefer sugar, you can sub 1/2 cup of packed golden brown sugar in place of stevia.

Ener-G brand egg-replacer is suitable for Passover; use in place of the baking soda/powder leavening.
Not only is the cake gluten-free and cane sugar free, Babycakes, it's grain-free and casein free, which makes it a suitable treat for all those autistic and Aspie angels out there.
Choose smooth peanut butter and finely ground blanched almond flour for the texture sensitive.