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)