Recipes

PB CHUNKY BANANA BUNDT CAKE

Posted on Nov 10, 2021 by Stead Lane

  • serves 10
  • prep time 20-25mins
  • cooking time 40-45mins

Ingredients

WET INGREDIENTS:
3-4Bananas, large and very ripe
2Flax eggs
½ cupMacro Mike Powdered Peanut Butter, runny
 Vanilla essence
DRY INGREDIENTS:
2 cupsPlain flour, gluten free
½ cupMacro Mike Banana Cream Pie Premium Almond Protein
½ cupCoconut sugar
1 tspCinnamon
4 tbspNatvia sweetener
1 tbspBaking powder
½ cupDark chocolate chips or chopped dark chocolate
PB GLAZE:
¼ cupMacro Mike Powdered Peanut Butter, runny
¼ cupMaple syrup
¼- ½ cupCoconut milk ( enough to get a runny glaze)

Created by: @sammybeasley1

Looking for the perfect vegan, dairy free, and gluten free foodie item to bring to the next gathering with friends or family? Why not a bundt cake?! This one is loaded with Banana Cream Pie flavoured protein, bananas, and runny peanut butter drizzled all over it!

Macros

PER SERVING

  • protein 13g
  • fat 16.8g
  • carbs 72.6g
  • calories 108

Steps

  1. Preheat oven to 180 degrees and spray bundt tin with cooking spray, setting aside.
  2. Prepare flax eggs in a small bowl and let sit for 5- 10 minutes.
  3. Mash or blend bananas and add the remaining wet ingredients, whisking everything until well combined.
  4. Add all the dry ingredients into a bowl and stir to combine, then add wet mixture and fold gently until well mixed.
  5. Fold in chocolate chunks and pour mixture into the prepared bundt tin.
  6. Pop in the oven for 40-45 minutes ( if the mixture comes out quite clean when inserted with a knife, it is ready).
  7. Leave the cake to sit in the tin for 10 minutes and transfer to a wire rack to cool completely.
  8. Once the cake is cool, prepare PB glaze by mixing the peanut butter, maple syrup and coconut milk into a small bowl.
  9. Wisk until smooth and glossy.
  10. Drizzle in layers over the top of the cake and top with crushed walnuts or other nuts.
Enjoy!