Delicious gluten-free, oil-free, and dairy-free banana peanut butter cake. A healthy treat that satisfies your sweet tooth without guilt!
Deliciously Healthy Dessert for All Dietary Needs
This delightful recipe features a plant-based, whole food vegan banana peanut-butter cake that is both gluten-free and free from oil, dairy, and eggs. The cake promises to be a delicious treat for those seeking healthier dessert options without compromising on flavor. Its combination of bananas and peanut butter creates a rich, satisfying taste that is sure to please anyone looking for a nutritious dessert.
This recipe is part of a broader movement towards plant-based eating, which emphasizes whole food ingredients that provide essential nutrients while avoiding processed components. By using bananas as a natural sweetener and peanut butter for creaminess, this cake exemplifies how simple ingredients can be transformed into a wholesome dessert. With its focus on nutrition and flavor, it aligns perfectly with the growing interest in healthy, plant-based diets.
Indulge in Guilt-Free Bliss: A Heavenly Fusion of Flavors in Every Bite!
Good afternoon this is Terry from The Frugal connection welcome to my kitchen today I had I wanted to use up some bananas that I had on in my pantry that I bought last week they’re starting to go Brown and before they go bad I need to use them and so I decided to make a gluten egg and dairyfree banana peanut butter cake and this is my.
First time making this I I am kind of making it up as I go along so I want to invite you along with me as I make this so the first thing it’s going to call for is three ripened bananas the the more ripe you allow your bananas to get the sweeter they will become because this recipe does not contain any granulated sugar I I don’t eat sugar or.
I try not to eat sugar as much as possible so I want to use all natural plant-based items so I along with the bananas I have a half a cup of maple syrup I am going to use a/4 cup of all natural peanut butter that does not have anything but peanuts in it there’s no sugar in this I have 2 and 1/2 cups of almond flour I am also to that I am.
Going to add one teaspoon of baking soda a half a teaspoon of baking powder one teaspoon of cinnamon and I’m going to just dump that right in there right now and then the other ingredient is I have two flax eggs here which is basically 2 tablespoons of flax ground flax meal with six tablespoons of water and then I’m going to also add two tpoon.
Of vanilla extract and so what I’m going to do this is super simple because it mixes right up in your food processor and I am going to start by putting these bananas right in there my oven is being preheated to 350° in fact actually I think the timer just went off or the the Beeper went off a few minutes ago letting me know it’s it.
Is preheated so 350° I’m going to add my bananas right to my food processor let me get these out of the way all right and the bananas I’m going to add my flax egg so it’s two flax eggs I’m going to add the maple syrup so basically what you’re going to.
Do is you’re going to put all your wet ingredients into your food processor I’m going to add in two tpoon of vanilla extract and I’m going to add in 1/4 cup of all natural peanut butter and I do keep my peanut butter the all natural one in the refrigerator.
Because otherwise it separates the oil Rises to the top all right I’m going to dump this in there as well too now this is a gluten-free cake so I’m not using allpurpose flour uh because I don’t I try as much as possible to I I do eat plant-based Whole Foods but as far as sugar and processed foods and I’m oilfree uh I try to avoid.
Those things as much as possible and so I found some great substitutions for that and one of those is almond flour now if you have an allergy to nuts or to just almonds don’t use the almond flour you can sub you can use allpurpose flour I’m just not using any processed things like that it’s um white flour it just it turns right to sugar.
And I’m trying to avoid that you could use chickpea flour you could use uh just buy a good glutenfree all-purpose flour in the store so any of those will work I happen to have the almond ground almond flour and I’m going to use that okay so what I’m going to do now is I am going to blend this all up in my food.
Processor okay and now what I’m going to do is I’m just going to add in my dry ingredients right to I’m going to put right in the food processor and let me just make make sure this all gets mixed in well and friends that’s it you have it look how simple that was that came.
Together so quick and get all this stuff out of the way okay because I don’t use oil and I try not to use it even when I’m greasing the pans as much as possible or I try not to grease the pans I have a piece of parchment paper here I’m just going to wrinkle it up I’m going to roll it up in a ball and then I’m going to reopen it.
It and lay it flat in this 8 by8 pan cake pan and the reason I do this is just that it makes it kind of stay in the pan better otherwise I’d be fighting with the p the parchment paper the entire time okay so then I’m just going to pour my batter right in here all right so what you’re going to.
Do is you’re just going to spread it out in the pan so it’s nice and even you have it friends very easy I’m going to throw this in the oven and I’m going to put it in there for 30 minutes I will check on it see if it needs a little bit longer time and I will definitely let you know when I’m all done with this how long it was in the.
Oven so okay friends here you go banana peanut butter snack cake uh it turned out beautiful it smells amazing I the only tip I would do is like let it fully cool before you cut into it um obviously because I want to taste test it for the camera I I didn’t do that but oh it smells.
Great I ended up keeping it in the oven for 40 minutes and I think the only thing that I would change with this is only use two bananas instead of three because I just think it was it’s probably a little too many bananas in there but it’s still good very good this will satisfy your sweet tooth it’s just a hint of.
Sweetness the banana the maple syrup add all that you need and um the almond flour is tastes wonderful I’ve never really made anything with just strictly almond flour and no other flour mixed in so this is very good and um it’s you know it it’s filling without being guilt ridden because it doesn’t have a lot it doesn’t have any processed sugar in it.
And it it doesn’t have any allpurpose flour in it it’s dairyfree so it doesn’t have the oils or the butter in it that that traditional cakes would have so I hope you give this a try I will figure out the calories on this and I will list that when I post the recipe which will be on my blog The Frugal connection.com that’s the website I will put the link.
Below uh that will take you directly to the recipe and uh you can also check out my new cookbook simple and nutritious 52 plant-based whole food recipes I will put the link to that below as well and I hope you will try this I hope you’re having a great day and I will see you in the next video
