This snack cake is soooo good! I call it a snack cake because it’s delightful anytime of day–whenever I’m feeling snacky.
The original recipe was for a loaf size bread, but I found it much more fun to bake it in a 9×9 tin. It takes half the time (and also I didn’t have a loaf tin at the time).
Flourless Banana-Peanut Butter Snack Cake
Adapted from Liz Moody
Ingredients:
- 2 ripe bananas
- 1 cup natural peanut butter
- 3 eggs
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (I like these dairy-free ones)
- Optional: 1/2 cup chopped walnuts
- Flaky sea salt for topping (I like Maldon)
Method:
Preheat oven to 325 F. Mash one banana in a large bowl, then add the peanut butter and eggs, mixing until fully combined. Add the coconut sugar, baking soda/powder and salt, stirring until fully mixed. Fold in chocolate chips and walnuts, if using.
Line a 9×9 pan with parchment paper and pour batter in, spreading to make sure its even. Slice the remaining banana in half length-wise and place delicately on the top, cut side up. Top with flaky sea salt.
Bake for 20-30 minutes until a toothpick inserted in the middle comes out clean. Mine took about 25 minutes.
LET COOL for 15 minutes at least, then enjoy!
