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

Peanut Butter Banana Cake || Grain Free, NSA, Vegan || Ann Ning Learning How

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:


189. Coconut Flour Banana Bread [Grain/Dairy Free, No Sugar Added]

Coconut Flour Banana Bread [Grain Free, No Sugar Added] || Ann Ning Learning How

We have some more bananas languishing away in the fruit basket downstairs so this probably isn’t the only time you’ll see bananas this week. I love bananas – so much so that I try to monitor my banana consumption because they are sweet. Yes, it’s natural sugar, but it’s still something I try to watch out for. But when we have bananas to use up I either want to freeze or bake them rather than waste them. I suppose I love banana bread bc Mommy makes a WONDERFUL hummingbird loaf. She translated this banana/pineapple treat into Ed’s birthday cake in 2012. It was covered in cream cheese frosting and since it was Easter, crowned with Peeps. See?

Ed's Birthday Hummingbird Cake || Ann Ning Learning How

Since I’m abstaining from the flour/sugar delights I enjoy so much I decided to try a coconut flour version of banana bread. I googled it and happened upon a Spark Recipe. I had to make some adjustments and it turned out well. I used a pastry cutter to mash the bananas and it worked well – it was easy to hold and did the job creditably. I liked the bread even better on day 2, both straight from the fridge as a snack and toasted for breakfast. (Of course, I didn’t actually eat anything while standing in front of the fridge because standing in front of the fridge is enough physical effort. Chewing and swallowing while doing this would likely end badly for me, but if this is your custom, go for it! It used to be mine.) Also, coconut flour has a lighter, spongier texture than the baked goods I’m accustomed to, but I quite like the results, and I hope you do, too.

Banana Bread
Grain Free, No Sugar Added, with Coconut Flour…oh yeah, this is Dairy Free, too!
Grease a loaf pan and preheat oven to 350
adapted from SparkRecipe’s “Primal” Banana Bread

3 ripe mashed bananas
1/3 c coconut oil, melted
4 eggs + 2 whites
splash of vanilla
1/2 c coconut flour
1 tsp baking powder
1 tsp baking soda
handful of nuts (optional)

Mix your wet ingredients, add your dry ingredients and mix very well. Sorry, I know it’s better baking method to mix wet/dry separately and then combine in some order I can’t remember, but I’m going for minimal bowl usage here, and the less I have to dump things from one bowl to another the better (there’s one less opportunity to spill). Pour into your loaf pan, bake at 350 for 45 minutes.

More banana-based yumminess!

171.  PB2 Mug Cake

171. PB2 Mug Cake

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163. Banana Pudding Cake (Grain Free, No Sugar Added)

Banana Pudding Cake | Grain Free & No Sugar Added || Ann Ning Learning How

Do you have any old bananas you want to use up?  That’s why I made this.  And I’m calling it Banana Pudding “Cake” to differentiate it from the Nilla Wafer type of Banana Pudding that is really fabulous, but I’m not into at present.  My friend Db makes a wonderful version of this banana pudding. We were assistants together and when there was a lunch or something she’d bring in her crock pot (how she managed it on the Metro, I don’t know) full of the stuff.  Mmmmm!  It was warm and wonderful.  I like this BPC warm out of the oven or cold from the fridge.  The pudding-like texture makes the cold yummy if you can’t wait to microwave it.  This is grain-free and no sugar added.  The bananas are old and (over)ripe so they have plenty of natural sweetness in them.

Banana Pudding Cake

Grain-Free & No Sugar Added

 Preheat oven to 350, Grease a loaf pan, baking time = 45 minutes

 3 old bananas

1 egg

1/8 c PB2 (if you don’t have PB2, try regular PB – I haven’t tried it, but it should be nice)

¼ c Greek yogurt

¼ c almonds – sliced or slivered

1 Tbsp coconut butter

1 tsp baking powder

splash of vanilla

dash of cinnamon

Combine everything in your blender and puree it.  I don’t concern myself with overworking my batter since I generally do not use flour so there is no gluten from the flour to be overworked.  So I pulverize things in my Vitamix because it’s easy and I can clean it 99% of the time myself.  Love it.  That thing was SO worth it, FYI.  But I digress.  Pour the batter into your greased loaf pan – it’s not going to rise much so don’t anticipate traditional banana bread.  Mine was about 1.5 inches tall, and a lovely smooth pudding consistency.  Bake at 350 for 45 minutes.  Let it cool a little then dig in.  Or you can cool it completely and eat it from the fridge.

Serving suggestion (pictured):  put a few cubes or chunks in a little bowl and put a dollop of Cream Cheese Greek Yogurt “Frosting” on top.  Sprinkle with cacao nibs (I would not be opposed to actual chocolate chips) and enjoy!

Cream Cheese Greek Yogurt “Frosting”

Mix equal parts cream cheese and Greek yogurt.  Add one more spoon of cream cheese, splash of vanilla, dash of cinnamon – mix well and slather it on whatever you just baked.

More Banana-sweetened Deliciousness: