Peanut Butter Banana Pudding Cake Recipe
Giveaway Winner
And the winner of the Tropical Traditions Organic Coconut Flour giveaway is… Sophia! She of the comment:
Wow, I would LOVE to try this in a pizza crust!!! SO amazing! Is the coconut taste strong?
I once made banana muffins, and forgot the sugar. Thankfully the bananas in there made it a tad bit sweet! And I slathered it with chocolate to make it sweeter.
Email me your mailing address and the coconut flour will be on its way to you, Sophia!
It was tough to choose just one winner. Cynthia’s mention of sangria (girl after my own heart!) and Mara’s fantastic “Bake Today Gone Tonight Bread Recipe” (can’t wait to give that recipe a shot!) were close runner-ups… but, knowing Sophia’s love for trying different kinds of weird and interesting foods, I just had to give it to her. I’m looking forward to seeing what kind of concoctions she makes with her coconut flour 🙂
In the coconut flour blog post, I mentioned my own Pudding Cake recipe. The wait is over! Here’s the recipe, to tweak and enjoy at will:
Peanut Butter Banana Pudding Cake
1. Preheat oven to 350 degrees F. Spray a baking pan or casserole dish lightly with oil or line it with parchment paper.
2. Chop ¼ cup dates in a food processor until they are in very small pieces.
3. Add the following ingredients to the dates and blend until smooth:
• ½ can chickpeas (drain and rinse the chickpeas before adding them to the food processor)
• 1 browning banana
• ¼ cup all-natural peanut butter or any nut butter of your choice
• ½ tbsp cinnamon
• 2 tbsp ground flax
• ¼ cup coconut flour
• ½ tsp baking powder
• 2 tbsp raspberry jam (homemade is best!)
• 1 tbsp milk (use almond or soy milk if you want it to be vegan)
4. Stir in ¼ cup chocolate or carob chips and then spread the batter in the prepared baking pan. Arrange slices of banana (1/2 banana should be enough) on top of the cake, then drizzle peanut butter over top of the banana slices. Letting the peanut butter sit at room temperature, rather than being refrigerated, will make it more of a liquid so it will be easier to drizzle.
5. Bake in oven for 30 to 35 minutes. Let cool completely before slicing; the consistency should be cake-like on the top and more moist and pudding-like in the middle. Makes six servings. Grab a spoon and dig in!
We will resume our Cleaning & Organizing mini-series on Friday!
Did you create this with my husband in mind? Because with the peanut butter and bananas *and* pudding, he’d die. This sounds so good.
This cake sounds AMAZING!! I love the combination of PB and banana. I Have never used coconut flour but I think it’s something I need to look into. Sounds great.
Oh, that looks yummy! *bookmark!* And it will be better for me than the other PB&B pudding recipe I have which uses Nutter Butter Peanut Butter cookies. 🙂
The good thing about natural PB (in addition to the healthy angle, of course) is that it’s just so much easier to use in cooking. If mine is too chilled to stir, I just microwave it for 20-30 seconds to soften it.
Oh my… if I ever made this cake I think I would eat the whole thing myself. Must figure out how to make an individual serving 😀
Im with maggie on the individual serving…and not 🙂
looks awesome so I shall pretend it is going to be shared.
Tracey & Candid RD- Is there a time when PB and bananas DON’T go together? 🙂
Cammy- Great point! It really is perfect for cooking. I love the drippy-ness.
Maggie & Miz- Oops, that was a typo. My bad. It should read, “serves one”, not “serves six” 😉 (Seriously, though. The “six” is theoretical. Hehe.)
I have everything but the raspberry jam. Time to get some.
Sounds delicious! I am going grocery shopping tomorrow – my family would love this!
Cake recipes are the specialty of my best friend, my favorite ones are those exotic fruit cakes-*’
i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes”:-
This really is Awesome! Thanks.