Banana Peanut Butter Cake – Paleo and Gluten Free

Its finally Friday, Yay!!

I have baked plenty of cakes from scratch but this Banana Cake is the easiest of all, without compromising the taste and it’s healthy too (Processed Sugar and Flour free). It requires a handful of ingredients and ten minutes of hands on preparation.

The recipe is adapted from one of my favorite blogs Detoxinista, with slight modification. I reduced the number of eggs to 2, added some golden raisins for extra flavor and nutrients, and I used a smaller pan for baking. It is great as a pre and post workout snack, and a delicious accompaniment to coffee/tea.

Have a Happy and Healthy Weekend! xx

Ingredients
3 ripe bananas
2 eggs
1 cup Peanut Butter (or Almond Butter)
3/4 Teaspoon baking soda
1 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla
1-2 Tablespoons Dark choc chips, optional
Raisins/Goji Berries, optional

Process

1. Preheat oven to 350 F (170 C) and line 8 X 8 pan with parchment paper.
2. In a large bowl, mash the bananas using with a fork.
3. Add eggs, peanut butter, cinnamon, vanilla and baking soda, and mix well.
4. Fold chocolate chips, raisins etc. (if using).
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
6. Let the cake cool completely in the pan before serving or storing.

P.S. I stored it in an airtight container for 3-4 days before it got over :). The original recipe mentioned that it can be stored in the refrigerator for up to 2 weeks.

Enjoy! 🙂