Peanut Butter Banana Chocolate Fudge Cake

Hands down, this is the MOST rich and decadent “healthier” cake I have ever made.  Whole grain, no refined sugar, and no oil or butter!  My original intention was actually a much lighter fluffier version but through the magic of ingredients, science, and my oven… I was left with something far more dense and 100% fudgey!!!  I love those types of “accidents” when I’m trying out new recipes.  Sometimes things fail miserably and other times, you are left with something far better than you originally intended.  Case in point with this gorgeous piece of work!  I can’t even tell you how many pictures I took of it because it was just so pretty.  I had a hard time finally cutting into it because it was so darn perfect in it’s freshly baked and decorated state.  Although, I gotta say it’s pretty perfect at any and all stages (if I do say so myself)!

Those Justin’s Peanut Butter cups from Costco I mentioned last month came in handy when I was trying to decide what type of topping I wanted to use for my cake.  I’m pretty sure fate made me buy them in the first place (I’m sure those sneaky Costco sample ladies also helped).  I honestly don’t think I could have done better!  They add a bit of texture and of course more richness, flavor, and plain old YUM.  If I were to do this over again, I think I may even add some crushed peanuts… I’ve never been a fan of crunchy peanut butter BUT I do think even more texture might put this cake over the top!

After about 50 pictures, I figured it was about time I cut into it and actually taste test the creation…. this might have been the slowest cake cutting ever.

Low and behold… like I said, it wasn’t the light and airy creation I was first going for.  Instead, I was basically left with a nice slice of fudge cake!

Yeah, I’m pretty confident about all this…

Chocolate Peanut Butter Banana Fudge Cake

Print recipe

Serves	7
Prep time	10 minutes
Cook time	50 minutes
Total time	1 hour
Meal type	Dessert

Ingredients

• 1 1/2 cup almond flour
• 1/2 cup PB2 (powdered peanut butter)
• 3 tablespoons coconut flour
• 1/2 cup cacao powder
• 1/2 cup coconut sugar, stevia, or sweetener of choice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 Large eggs
• 1 teaspoon vanilla extract
• 1/4 cup avocado oil
• 1 cup milk of choice
• 1 Medium banana (mashed)
• 2 scoops PB2 (powdered peanut butter) (** TOPPING **)
• 1/3 cup milk of choice (** TOPPING **)
• 2-3 Justin's Organic Peanut Butter Cups (** TOPPING **)
• 1/4 cup chopped peanuts (** TOPPING **)

Directions

Step 1
	Preheat oven to 350 degrees and coat a small 8"-9" bundt pan with non stick spray (you could also use a cupcake/muffin pan if you like).
Step 2
	Combine all cake ingredients (EXCEPT mashed bananas) in a large bowl or stand mixer. Mix well until smooth. Stir in mashed bananas.
Step 3
	Pour batter into prepared pan and bake for 45-50 minutes until cake has come slightly away from the edges. This cake is extremely dense and thick. Remove from oven and let cool for 30 minutes and then flip cake onto serving dish or plate. Let cool completely.
Step 4
	Prepare topping by adding powdered peanut butter to a small bowl. SLOWLY add milk until you have a nice thick but pourable consistency. It should be thick enough to set and not run completely down the edges of the cake. Pour mixture over the top of the cake. Roughly hop Justin's Peanut Butter cups and sprinkle over topping.

Note

NUTRITIONAL INFORMATION (makes 8 slices): calories 172, fat- 4 grams, carbs- 31 grams/8 grams fiber, protein- 10 grams PER SLICE)