Recipes

PB CHUNKY BANANA BUNDT CAKE

Posted on Jan 14, 2021 by Stead Lane

  • serves 2 adults
  • prep time 5m
  • cooking time 15m - 20m

Ingredients

WET INGREDIENTS:
3-4Bananas, large and very ripe
2Flax eggs
½ cupMacro Mike PB+ Peanut Butter, runny
Vanilla essence
DRY INGREDIENTS:
2 cupsPlain flour, gluten free
½ cupMacro Mike Banoffee Pie Protein+ Powder
½ cupCoconut sugar
1 tspCinnamon
4 tbspNatvia sweetener
1 tbspBaking powder
½ cupDark chocolate chips or chopped dark chocolate
PB GLAZE:
¼ cupMacro Mike PB+ 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 Banoffee Pie flavoured protein (yum!), bananas (obviously!), and runny peanut butter drizzled all over it. Its easy to make, healthy and delicious. A triple threat! You'll be the talk of the party :)

Macros

PER SERVING

  • protein 5g
  • fat 1.6g
  • carbs 13g
  • calories under 92

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. CLeave 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!