194. Peanut Butter Banana Cake [Grain Free, No Sugar Added, Vegan]

Do you remember that we had some languishing bananas in our house last week?  This is what became of them.  I only used the blender for the frosting.  And sorry, I forgot to measure that pan again.  So let’s call it 11×7.  Yeah.  Let’s go with that.  My cake was super thin, so I was able to triple stack it with frosting for the picture, but if you prefer thicker cake, use a smaller pan.  The only reason this cake is vegan is because when I opened the fridge the eggs were under a couple of things and I was uninterested in freeing them for my use.  Plus, eliminating them entirely took care of the issue of letting the eggs come to room temperature.  I’m too impatient for that, and lack the forethought to bring them out ahead of time, and since I used coconut oil I knew cold eggs would make it seize up and I didn’t want that.    Thankfully, the cake turned out anyway – so if you’re not into eggs, this would be a good cake for you.  Later in the week you will see my first forays into flax eggs!

Peanut Butter Banana Cake [Grain Free, No Sugar Added & Vegan]

Preheat oven to 350, Grease a small pan

• 3 mashed bananas
• 2 tbsp coconut oil
• ½ c chunky peanut butter
• dash cinnamon
• dash nutmeg
• splash vanilla
• ¼ c almond flour
• ¼ c coconut flour

Combine everything and bake at 350 for 30 minutes

For the (PB!!) Frosting:

• 1 cup thick cashew cream (The thickness will depend on your preference.  Mine was plenty thick, but it got thicker after I put it in the fridge for a while.)
• 4 dates
• splash of vanilla
• 2 tbsp PB2

Use your blender to combine everything.

Or if you want a quicker, individual sized fix:

171. PB2 Mug Cake