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Posted on by Macro Mike

Peanut Butter Chunky
Banana Bundt Cake

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 :)


ingredients

WET INGREDIENTS:

  • 3-4 / Bananas, large and very ripe
  • 2 / Flax eggs
  • 1cup / Almond milk
  • ½cup / Macro Mike PB+ Peanut Butter, runny
  • Vanilla essence

DRY INGREDIENTS:

  • 2cups / Oat flour, blended
  • 1cup/ Plain flour, gluten free
  • ½cup/ Macro Mike Banoffee Pie Protein+ Powder
  • ½cup / Coconut sugar
  • 1tsp / Cinnamon
  • 4tbsp / Natvia sweetener
  • 1tbsp / Baking powder
  • ½cup / Dark chocolate chips or chopped dark chocolate

PB GLAZE:

steps

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

goodies in this recipe!!

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