Thursday, April 25, 2013

Banana Nut Cake with Peanut Butter Chocolate Frosting

I made this cake for one of my students. It's his half birthday tomorrow. (I know, I know...I am a total sucker. I am aware of this. I admit this. But what can I say? I am a teacher after all.) I decided to bake him a cake instead of buying one to make it more healthy, which is how I came up with this recipe.

On a side note: Another one of my students recently requested whipped cream for her birthday. Only whipped cream. Just a can of whipped cream and nothing else. Which I got her. And which she proceeded to inhale straight out of the can within about five seconds of me handing it to her. In the process, she got whipped cream all over herself and her desk. It was an amazing and wondrous sight. Wasn't that a beautiful story?

Banana Nut Cake with Peanut Butter Chocolate Frosting

*This recipe contains nuts, wheat, and eggs.

  • Oven
  • Large bowls
  • Metal whisk or hand/stand mixer
  • Spatula or wooden spoon
  • Fork
  • Measuring cups and spoons
  • Cake pan


Banana Nut Cake:
  • 4 large eggs
  • 4 very ripe bananas
  • 2 cups of whole wheat flour
  • 1/2 cup ground flaxseed
  • 1/2 cups of chopped pecans
  • 1/2 cup of vegetable oil
  • 1/2 cup of brown sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon of salt
  • vegetable oil spray

Peanut Butter Chocolate Frosting: (Optional)
  • 2 cups of powdered sugar
  • 1/4 cup of all natural peanut butter
  • 1/4 cup of all natural cocoa powder
  • 1 stick of softened unsalted butter


Banana Nut Cake:
  • Preheat oven to 350 degrees. Rack should be set in the middle of the oven. 
  • In a large bowl, mix together flour, flax, baking powder, baking soda, and salt.
  • Mash bananas with a fork. Bananas should be very ripe and dark.
  • In a separate bowl, mix together eggs, mashed bananas, and oil, until well-combined.
  • Add the dry ingredients into the wet ingredients, mixing slowly. Do not over mix or cake may become tough. Just stir until everything comes together.
  • Stir in the chopped pecans. Batter will be thick.
  • Spray the cake pan with vegetable oil spray. 
  • Pour the cake batter into your cake pan and spread out evenly with a spatula or spoon.
  • Bake the cake. Cooking time will depend on the cake pan you use. Approximately 25 minutes. Check cake towards the end of cooking. The cake should be golden brown and slightly firm.
  • Let the cake cool completely!
  • Note: These would make great cupcakes! I prefer to make pan cakes. Get it? Cakes baked in pans! Mostly because I'm lazy. But do what pleases YOU. You could even make muffins. But then you'd be a hippie. That made absolutely no sense.

Peanut Butter Chocolate Frosting: (Optional)
  • In a bowl, mix or whisk together peanut butter and butter, until well-combined. Butter MUST be soft or the mixture will be clumpy. 
  • Slowly whisk in the powdered sugar and cocoa. When the powdered sugar and cocoa are completely combined, whisk vigorously until the frosting is light and fluffy.
  • Spread frosting on top of the cake. 
  • Note: This is not an overly sweet frosting but it is pretty rich. And by rich, I mean insanely delicious. Like ridiculously good.

Conclusion: This cake is good. It's wholesome. It's healthy. It's great for kids. It's chocolaty and peanut buttery and banana-y. It basically tastes like your childhood. Nothing bad about that. Unless you had a bad childhood. In which case, eat this cake. It'll make you feel better. I promise.

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