Easy, Small Batch PB & J Banana Cake

Makes 1 loaf tin (around 6 slices)

I like to call this my one bowl wonder! This recipe is extremely customisable, you can practically add any flavour you wish and end up with a delightful cake. I definitely emphasise that you should use a ripe banana, a handy tip is that you can put it in the oven while preheating - just wait for the banana to go black and you have yourself a perfect mushy banana!

I highly recommend the PB & J flavour combo in this cake, be sure to use your favourite smooth peanut butter and strawberry jam. I always use peanut butter that has no added sugar or oils and aim to find a high-quality strawberry jam.

IS PEANUT BUTTER PALEO?

No, it is not! Peanuts are a legume, which is not allowed on the Paleo diet. The Paleo diet typically excludes legumes due to their antinutrient content, such as lectins and phytic acid, which can interfere with nutrient absorption. If you want to use nut butter, I would recommend opting for nut butter made from almonds, cashews, or macadamia nuts.

I would say that I tend to not consume peanuts as sometimes they can be quite inflammatory for me if consumed in large & regular quantities. So I may have them once now and again as I do love the flavour but I don’t want to overload my body! As always, eat what works best for you x

Ingredients

1 egg

1 ripe banana mashed 

1/3 C smooth peanut butter (or whatever nut butter you wish) 

1/4 C maple syrup 

2 Tbsp melted coconut oil/ghee 

1/2 C almond flour 

1/4 C coconut flour sifted

1/2 tsp baking soda 

1 tsp cinnamon 

1/2 tsp vanilla extract 

2 Tbsp no added sugar berry jam 

In a medium bowl, combine wet ingredients first, then add in your dry ingredients and mix well. The batter doesn’t need to be super smooth - some lumps of banana make it even better! Pour into a regular lined loaf tin and swirl some berry jam on top. Bake for 30-35-ish min at 170C, or until a toothpick comes out clean, using tinfoil if needed! Eat as is, or add the frosting below!

PB COYO FROSTING 

(you will want to put this on everything!)

4 Tbsp coconut yoghurt (Greek style)
2 Tbsp salted peanut butter 
1 Tbsp maple syrup 

Mix well and spread on the cake. Add extra jam if you wish! Store airtight in the fridge, or store in the freezer without the frosting!