Peanut butter and banana is one of those classic flavour combinations you just can’t beat! A moist, sweet, nutty cake with a silky smooth peanut butter topping for a delicious finishing touch.
Vegan, gluten free, oil-free and flour free!
3 medium bananas, mashed
2 flax eggs
50g coconut sugar
125g peanut butter
240g dairy free milk
200g oat flour
50g vegan vanilla protein powder
165g almond flour
2 tsp baking powder
1 tsp cinnamon
pinch of salt
1 tsp caramel extract
Peanut Butter Glaze
60g peanut butter
40g maple syrup
50g coconut oil
Pinch of salt
1 tsp caramel extract
Preheat the oven to 170.
Prepare flax eggs and set aside to thicken.
Mix together the banana, flax eggs, coconut sugar, peanut butter, and milk.
In a separate bowl, combine the oat flour, protein, almond flour, baking powder, cinnamon, and salt.
Add the wet ingredients to the dry, and gently mix to form a batter.
Pour into a bundt pan which is well greased.
Bake for 20 minutes then remove from the oven and cover lightly with tin foil. Put bake into the oven for another 20 minutes.
Remove from the oven. Cool for 10 minutes. Flip onto a cooling rack to cool completely.
Melt the ingredients for the glaze over a low heat.
Pour glaze over cake and sprinkle chopped peanuts.