Peanut Butter Banana Cake
Karina's Peanut Butter Banana Cake Recipe- Low sugar
Recipe originally posted recipe May 2007.
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 (you pick the kind) milk. I even eat it for breakfast. It reminds me of the peanut butter-banana sandwiches I used to love.
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 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]
Pre-heat oven to 350ºF. Line a 8 or 9-inch cake pan with greased parchment.
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.