Vegan Peanut Butter Banana Bread Cake (Gluten & Soy Free)
Ahhh, Saturday morning. (Or if you’re still on your computer on Friday night, you’re ahead of the game.) How are things going so far today? We are off for a 4 mile run as a family. Well, Scott and I are running and Skylar is getting pushed in her stroller and then later today we’re going to the neighborhood block party that I mentioned before. What are you up to today?
Thanks for the props on the little Vegan Banana Nut Muffins I made…so easy and good. I hope you can put that recipe to good use! Sounds like some of you were going to find homes for your overripe bananas pronto using this little diddy so that’s always awesome when I hear that in the comments!
And I also appreciated all the comments about what format of blogs you enjoy reading. I was not as articulate as I had hoped when I posed the question because judging from the myriad of people telling me I don’t need to make changes to my blog, well lucky for both of us, I wasn’t planning on making any changes. I have my groove and it works for me and I am soooo glad it’s working for you, too! haha
Instead, I just wanted to know what you enjoy in other people’s blogs. I know we all have our favorites and I was just trying to pick your brain about what makes something a favorite vs. just another blog. For me, it’s the person’s personality, great food pics, original recipes, and no word verification on the comment form which will make me comment more when I go back to that blog. And if you’re hot, you get extra vegan brownie points and I’ll come back more, too. Kidding!
But moving right along to the Banana Recipe du Jour! You may also remember me saying we had 8 Really Ripe Bananas that needed immediate use? Well, hope you’re not sick of banana creations this week (i.e. the banana bread loaf and the banana muffins) because today I made a Vegan Peanut Butter Banana Bread Cake.
You may recall that when I made the Vegan Peanut Butter Banana Bread Loaf (Gluten/Soy-Free) that although it tasted and looked (I am not humble my friends) absolutely awesome, I felt that maybe it would be even better as a cake?
So, what did I do? I turned Vegan Peanut Butter Banana Bread Loaf into Vegan Peanut Butter Banana Cake. Of course, it’s still Gluten and Soy Free with no added oil.
Averie’s Vegan Peanut Butter Banana Bread Cake (Gluten & Soy Free)
3/4 c Oats (that I ground into oat flour)
1 c Almond Flour (or 1 c almonds that you grind)
3 Large Ripe Bananas (Optional: reserve approx 12 little slices for garnishing your cake)
1 Peeled & Cored Apple (Large)
1/2 c White Sugar
1/2 c Brown Sugar
Dash Vanilla Extract
1 Tsp Baking Soda
1 Tbsp Blackstrap Molasses
In the VitaCakeMaker there’s the 3/4 C of oats that I just ground. And the Almond Flour.
And then just dump everything else on top. Bananas, sugar, vanilla, molasses, baking soda and blend. I have been asked why I do this recipe in the Vita?
Because I don’t own a stand mixer or food processor. Vita or nothing kids, so clearly, this is my beast for the job.
Blend til Smooth
Dollop in 1 c (or more!) of Peanut Butter
Blend again, pour into 9 x 13 pan (or you can use a 9 x 5 loaf pan like I did before). Garnish with cute banana slices that you reserved.
Get ready to bake at 325F Convection for 27 minutes. Clearly, this is not an exact science. Depending on what you’re working with in terms of batter moisture, oven temp, size of pan, you name it, I’d be prepared to roll with anything from 22 minutes to 38 minutes, just guessing though.
Take it out and marvel at your Gluten Free, Soy Free, Vegan, No Additional Oil Used, Tastes Awesome, Cake.
Let it cool a bit and dig in! Even though I hate this word as does Erica, it’s a really Moist cake! Understatement. It’s dripping wet. (So much TWSS potential that I will just move on now…)
I know you probably think I’m gonna turn into one big banana from all the banana action ’round here, but I have been eating my veggies. Greens, cauli, tomatoes, B.S., all dressed with OJ, agave, and cracky blacky.
And I also dehydrated a tomato to see if I could duplicate store bought sundrieds. The result? Better than store boughts, by a long shot. If you do have a Magic Box and you’re reading this, I sliced the tomatoes about 1/8th of an inch thick, so thin but not paper thin. And I also applied a touch of my kale chip coating in all it’s noochey glory. These were my results after 7 long hours in the Box.
Dessert? I’m still rocking out with the Raw Vegan Chocolate Coconut Snowball action.
VeganMofo in the house today.
….And Moving Right Along, Yoga Today is Navasana (Boat Pose)
Tip of the Day: Glo Bars Anyone? Check out this Give Away!
Sarah’s Campbell’s Give Away Action!
Are there any kind of food (or beverage) treats or splurges that you allow yourself on the weekend that you don’t during the week? Mine would definitely be an extra cup of coffee while leisurely reading blogs while my husband watches Skylar and so I can just veg out with my java and my GoogleReader. That’s my little treat. What’s yours?
Or here’s a better question, is there any drama, gossip, or dirt that went down this week you wanna vent about? I’d love to hear all about it….fill me in!
Stay Tuned For a Huge Highlights of the Week Post plus a new Kale Chip Recipe…