Description
This wholesome peanut butter banana chocolate cake is rich, moist, and naturally sweetened. Made with spelt flour, cacao, and monk fruit sweetener, it’s the perfect clean treat for any time of day.
Ingredients
Scale
- 1¼ cup (100 grams) spelt flour
- 2 eggs
- 1 teaspoon baking powder
- 1 heaping tablespoon cacao powder
- 1 ripe banana, mashed
- 2 heaping tablespoons peanut butter + 1 teaspoon for drizzling
- ¼ cup dark chocolate chips
- 1 teaspoon pure vanilla extract
- ⅔ cup almond milk (or plant-based milk of choice)
- ¼ cup monk fruit sweetener
Instructions
- Preheat the oven to 355°F (180°C) and grease or line an 8-inch pan.
- Mash the banana in a bowl. Add eggs, peanut butter, vanilla, almond milk, and monk fruit sweetener. Stir to combine.
- Add spelt flour, baking powder, and cacao powder. Mix gently until just combined.
- Fold in the dark chocolate chips.
- Pour batter into the prepared pan and smooth the top.
- Drizzle 1 teaspoon of peanut butter on top and swirl gently.
- Bake for 30 minutes or until a toothpick comes out with moist crumbs.
- Let cool before slicing and serving.
Notes
- Use a ripe banana with dark spots for the best flavor and sweetness.
- Warm peanut butter slightly for easier swirling.
- Store leftovers in the fridge for up to 4 days or freeze for later.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg