A couple nights ago, I made this cake, by throwing things into the stand mixer in a whirlwind, then dumping everything into the oven. And you know what? It worked. It was delicious, and my husband and I both enjoyed it for dessert, then for breakfast the next day. Oh, and it’s 100% Real Food too, and grain free, which makes it even better. You can easily do it with almond butter, but I had peanut butter on hand (the kind with just peanuts and salt, not a gunked up sweetened kind) so that’s what I used.
Start preheating your oven to 350 degrees Fahrenheit.
Throw in the mixer:
- About a cup of nut butter
- 3 eggs
- About 1/4 cup of honey
- 1 very ripe banana (I didn’t even bother cutting it up – the mixer did a good job pulverizing it)
- 1/2 teaspoon baking soda
- 1/3 cup chopped dark chocolate
- Then when everything else is combined, about 1 teaspoon of lemon juice
Bake in a buttered pie pan, about 35 minutes or until a toothpick inserted in the center comes out without gunk on it.
It was wonderful by itself, and I also ate some of it with butter melted on top. My husband wanted to make some whipped cream to go with it, but we ate the whole thing before either of us made whipped cream, so I might have to make it again soon so we can do that!
I’m thinking it would be awesome with some ice cream, too.
Any way you slice it, this peanut butter cake turned out GREAT and we will be making it again!
This post is part of Real Food Wednesday.