I have certain recipe ideas that are kept aside for something special.
Those recipes tend not to be "everyday foods" and require a little more effort.
This recipe in particular has been in the archives for a while.
ManiLife peanut butter approached me asking to create a recipe with their glorious peanut butter, of course I couldn't refuse.
Initially I was going to recreate a recipe here on the blog, as you've may of noticed I'm slowly updating older blog recipes.
But why not make something fun?!
Introducing my 'Peanut Butter & Banana Celebration Cake,' a recipe that pulls no stops and is for all you peanut butter banana lovers.
This cake may look spectacular but is really rather simple, with the help of two cake tins and stable ingredients I commonly use.
Like most of my recipes this taste sensation uses unrefined sugar & oil and is surprisingly gluten free too!
Almond meal and buckwheat flour is the two key ingredients ensuring it's GF, but if you have plain or wholewheat flour, feel free to substitute the buckwheat flour.
Unfortunately almond meal is essential for the lightness and keeping the cake moist.
Also if coconut sugar and coconut oil is not an option, use what ever you have on hand, no-one needs to miss out on creating this epic recipe.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations!
3x (350g) ripe spotty bananas
1 cup (265g) coconut sugar
1/2 cup (135g) ManiLife Original Peanut Butter or any other crunchy peanut butter
1/4 cup plant-based mylk of choice
1/4 cup (55g) coconut oil, melted
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 cups (315g) buckwheat flour
1 cup (100g) almond meal
1 tbsp ground cinnamon
1 tsp bicarbonate soda
1/2 tsp baking powder
1/8 tsp salt
Peanut Butter Icing
1 1/3 cups (400g) thick coconut yoghurt (I like Coyo)
3/4 cup (200g) ManiLife Deep Roast Smooth Peanut Butter or any other smooth peanut butter
1 tbsp maple syrup
1 tsp vanilla extract
50g 70% or greater dairy free dark chocolate, roughly chopped
1/4 cup banana chips (mine where sweetened with honey)
Pre-heat oven to 180°c.
Grease 2x 20cm cake tins with coconut oil and line the bases with baking paper.
In a large bowl mash the bananas using a fork.
Add the remaining wet ingredients and stir until combined.
Now add the dry ingredients and stir well.
(If using wheat flour, be careful not to over mix!)
Evenly distribute batter between the two cake tins.
Use a knife or the back of a spoon to spread out and form an even layer.
Bake for 25-30mins or until a knife comes out clean when inserted.
Allow cake to cool completely on a wire rack before moving onto the icing.
To make the icing in a large bowl add all peanut butter icing ingredients.
Using an electric beater, beat the icing until fluffy.
Choose the cake with the flatter, more level top and make this base.
Scoop 1/2 of your icing and spread using a knife or spatular.
Top with the other cake, before topping with the remaining icing.
Lastly decorate your cake with the dark chocolate pieces and banana chips.
Cake is best consumed the day of bake.
Store any leftovers in the fridge or freeze slices to enjoy at a later date.