Recently I made this banana cake with peanut butter and coconut. This was a great success because no sugar has been added! This is rightly a healthy cake that you can enjoy and can snack on and is therefore definitely my recommendation for this weekend! Enjoy it!
SUGAR-FREE BANANA CAKE WITH PEANUT BUTTER BREAKFAST
This is one of those baking recipes that can be enjoyed at any time of the day. Delicious with coffee, or as a snack. But at home, I just served the banana cake with peanut butter and coconut for breakfast. There is no added sugar, but tasty nuts (peanut butter and almond), eggs, and just a little butter. And fiber-rich bananas. Really nice and light for breakfast, but above all very tasty. We really had quite a bit left after breakfast, so when we had visitors later in the day, I was able to give them a nice piece for coffee. You can keep the cake tightly closed and dry for a few days or put it in an airtight bag and freeze it immediately after cooling. If I may give you a tip for these kinds of healthy baking recipes: use really (over)ripe bananas in the recipe.
Ingredients
- 4 ripe bananas
- 50 grams of butter at room temperature
- 2 eggs
- 125 grams peanut butter as pure as possible, without sugar
- 150 grams of Greek yogurt
- 100 grams almond flour
- 100 gr buckwheat flour
- 2 tsp baking powder
- 30 grams grated coconut
- 0.5 tsp ground cardamom
- generous pinch of salt *
- Handful of coconut shavings
Additional:
- square brownie mold 25×25 cm
- baking paper & baking spray
- silver foil
Instructions
- Preheat the oven to 180 degrees Celsius. Grease a baking or cake tin with some butter or baking spray. Set aside for a while.
- Mash 3 bananas with a fork. In a large mixing bowl, gently mix the butter with the eggs. Then add the peanut butter, Greek yogurt and mashed bananas and mix together.
- Then add the almond flour, buckwheat flour, grated coconut, cardamom and a good pinch of salt to the bowl and mix until smooth.
- Pour the batter into the brownie pan. Halve the remaining banana lengthwise. Carefully press both halves into the dough, flat side up. Spread the coconut flakes over the cake.
- Cover the mold with silver foil and bake the banana cake in the middle of the oven for 10 minutes. Then remove the foil and bake for another 25 minutes. (the foil ensures that the top does not get too dark).
- Pierce the banana cake with a skewer. If it comes out dry, the cake is done. Let it cool in the mold for a while. Then lift the overhanging sides of the baking paper and lift the cake out of the mold and let it cool on a wire rack. You can cut this gluten-free cake into 9 or 16 squares, or 12 rectangles.
