Instagram : @bakedbyammna | Youtube : Baked By Ammna

It’s nothing strange that many people buy fruit and the one fruit that tends to go brown the fastest are bananas. We always try to think of creative ways of using our overripe bananas, because well, I just hate throwing away food. So as a result of this times creative thinking, I came up with a banana and peanut butter cake, which is totally gluten free, I use almond flour and coconut flour, and of course I don’t think I could go without adding in some chocolate chips! I just had to! There is no ‘sugar’ per say in the cake itself, Ive used maple syrup.. a better alternative to sugar. However, as it is a cake, and I do love my layered cakes, I decided to make the peanut butter frosting with icing sugar. So you get your sweetness there, but you can totally skip that part if you like 🙂 Its practically a one bowl bake (ok maybe two bowls, lol) it’s very very easy peasy, you just let the oven do the work.

Full video can be found on my YouTube Channel! – Click Here! – Banana Peanut Butter Chocolate Cake!

Here’s how you bake it!

Ingredients:

For the Cake –

• 4 overripe bananas (medium sized), mashed
• 4 large eggs
• 180ml (3/4 cup) pure maple syrup
• 180g (3/4) natural creamy peanut butter
• 2 tsp vanilla extract
• 195g (2 cups) almond flour, packed
• 64g 1/2 coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 170g (1 cup) chocolate chips, i’m using dark 80% chocolate

For the Peanut Butter Frosting –

• 75g (1/2 cup) butter, room temp.
• 80g (1/2 cup) peanut butter
• 240g (2 cups) icing sugar
• 1 tsp vanilla extract
• 2-3 tbsp almond milk

METHOD –

For the Cake –

1. Set your oven at 180C. *Either* Line Two 8 inch baking spans OR Three 6 inch baking pans with baking paper (i’m making Three 6 inch cakes).
2. In a Medium bowl, add in the almond flour, coconut flour, baking soda, and salt. Mix thoroughly and set aside. In a large bowl, add int eh mashed bananas, peanut butter, vanilla, maple syrup, and eggs and whisk well.
3. Add the dry ingredients into the wet. Mix until fluffy and thoroughly combined. Fold in the chocolate chips. Pour evenly into baking pans and bake for 35-40 min, until a cake tester comes out clean, and when the tops of the cake are golden brown. Leave them to cool 10 min in the pans before removing from the pans, and then leave them to cool completely before filling.

For the Frosting –

1. In a stand mixer (or in a large bowl with a hand held mixer) add in the butter and peanut butter. Whisk on high until light and fluffy. Then add in al the icing sugar, and start whisking at slow for 2 minutes then slowly and gradually increase the speed. Whisk until fluffy. Add in the vanilla and almond milk and whisk until combined.
2. Pipe or spread 1/4 of the frosting onto one cake, then place 2nd cake on top and spread/pipe 1/4 of the frosting. Place the third layer of cake on and cover the entire cake with the remaining frosting. Decorate with chocolate chips.

And there you have it! You’re overripe bananas have now been used and taste 100 time better than before! lol

Enjoy!

Instagram : @bakedbyammna | Youtube : Baked By Ammna

Full video can be found on my YouTube Channel! – Click Here! – Banana Peanut Butter Chocolate Cake!