HEALTHY PEANUT BUTTER BANANA CAKE

Healthy peanut butter and banana cake. It’s been a while since finding cakes, muffins, and other desserts in their healthy version is super easy. When people started realizing that they can make their favorite desserts or snacks in a healthy version, the market exploded. For me personally, that was great. Being able to stop by the supermarket and get options like muffins and other desserts that are 100% healthy is so great. It makes my life so much easier. Now, this was back when I was living in Paraguay. When I moved to Quito, being new to the city, finding healthy like those back home options became a little more difficult. Especially when we just moved. Thinking about it, it’s obvious. New city, little by little one gets to know and find things you like right?

That being said, when I first arrived to my new city I made it my goal to be able to make healthy versions of my favorite desserts myself. You can’t imagine how hard it was. It’s not the same to cook regular desserts than desserts in their healthy version that are really 100% healthy. The problem is not making them 100% healthy really, but rather that they have a good texture and flavor, being desserts made with healthy ingredients.

Before we keep going, here are some other healthy desserts and recipes that you might be interested in as well.

PARTS OF THIS PEANUT BUTTER BANANA CAKE

Let’s talk about the parts of this healthy cake that you can snack on every day. The base of the cake is, of course, bananas. Bananas are going to give the cake its flavor and most of the sweetness. The important thing about bananas is that they have to be really ripe. Those bananas you’ve ignored the whole week and have turned brown on your counter, are ideal for banana cakes. Keep reading, in the tips section I’ll talk more about that. The other ingredient worth mentioning is oats. We are going to use only oats but we are going to turn it into flour or just buy oat flour so that the cake has an amazing texture.

The topping is up to you. What I normally do is when I’m going eat a piece, I mix a little peanut butter with water or with a little milk. This makes it more liquid and is perfect on top of the cake as a topping. You can use jam, peanut butter alone, chocolate, whatever comes to mind.

TIPS FOR A PERFECT HEALTHY PEANUT BUTTER BANANA CAKE

Eggs: I recommend separating the yolks from the whites. You make the cake batter and as the last step before pouring into the cake pan, whip up those egg whites. Very carefully, add half of those egg whites into the batter and slowly mix in. Repeat the process with the second half of the egg whites and you will have a much lighter batter. This will make the cake puff up better in the oven and have that fluffy texture we want.

Reheating: I always reheat the piece I am going to eat. Since it’s best to keep the cake in the fridge, heating it up a bit is key to really enjoying the cake. I’m going to give you two options to warm up your cake. The first is the classic microwave. 30 seconds in the microwave and it comes out like fresh out of the oven. Another option is to cut the piece into smaller slices and heat them in a pan. With a touch of butter or ghee in the pan, toast the pieces of cake. Delicious.

The banana: If the bananas you have at home are still not brown enough, don’t worry. Ideally, the bananas should be ripe to bring out the full flavor. If your bananas are not like this but you do not want to wait any longer you can put them in the oven. At 200 degrees Celsius, until you see that the banana is completely black. You have to put it in with skin and everything.

The sweetener: I used cooking splenda for this recipe. You can use liquid sweetener, sweetener bags or coconut sugar for example. Depends on what you have or want to use. Just remember that each sweetener has its measure, so if you decide to change that ingredient, change the quantity as well. Tasting little by little, you can know if it is sweet enough.

EQUIPMENT

Bowls: You’ll need two bowls, one for the dough and another one for egg whites. I recommend weighing the ingredients before you start baking and putting them in small bowls as well. It makes the recipe simpler.

Cake pan: I used a 8 inch cake pan.

Potato smasher: To smash the bananas. You can also use a fork.

Silicona spatula: To mix in the egg whites slowly.

Measures: Cup and tablespoon measures for all the ingredients.

Electric mixer: To whip up the egg whites until it doubles its size.

Food processor: To turn regular oats into oat flour.

Yield: 8 Pieces

HEALTHY PEANUT BUTTER AND BANANA CAKE

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Ingredients

• 1 1/2 Cups oat flour
• 3 medium bananas
• 3 eggs
• 1 tsp vanilla extract
• 1/4 Cup peanut butter
• 1 1/2 tsp baking powder
• 1 tbsp cinnamon
• 1 pinch of salt
• 1/4 Cup cooking splenda

Instructions

1. Preheat the oven to 350F. Separate the egg whites from the yolks.
2. Add bananas to a bowl and puree them.
3. Add peanut butter and mix in well.
4. Add egg yolks, vanilla and salt. Mix in.
5. Add the oat flour, baking powder and cinnamon, mix in completely.
6. In another bowl, whip up the egg whites until they have doubled in size.
7. Add half of the egg whites and mix them in slowly. Repeat with the second half.
8. Pour onto a cake pan and place in the oven for around 25 minutes or until the top is toasted and if you stick a knife in the middle it comes out clean.

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