Healthy Chunky Monkey Cake (Peanut Butter Banana Cake with Chocolate Peanut Butter Frosting)
Healthy Chunky Monkey Cake just happened!! A soft and springy, moist and delicious, 100% healthy and 110% addictive Peanut Butter Banana Cake with Chocolate Peanut Butter Frosting.
And did I mention it’s healthy??
It appears I did, but it’s worth saying twice… because one bite and you’ll never believe it!
This hunky slice of heaven is sweetened with fresh, ripe bananas and organic stevia instead of white sugar, brown sugar or corn syrup. And, it’s made with peanut flour instead of bleached all purpose flour.
Seriously. No butter, no white sugar and no white flour.
This Healthy Chunky Monkey Cake is a win-win-win-win-WIN all around!
The cake is moist and packed with peanut butter and banana flavor… it’s like banana bread infused with peanut butter.
The frosting is thick, fudgy and sweet. Like the stuff out of the tub from the grocery store, but without all the sugar, hydrogenated oil and artificial ingredients.
Pair that peanut buttery banana cake with the fudgy chocolatey peanut butter frosting and you’ve got some serious decadence on your hands. And, um, I’m very serious when I say that. This is so good you will want to eat it with your hands… why waste time getting out the utensils?
This Chunky Monkey Cake is soft, fluffy, moist and delicious, it tastes too good to be healthy!
Preheat the oven to 350 degrees Fahrenheit. Spray two 8" cake pans with cooking spray and line with parchment circle liners.
In a large blender (I used my Vitamix), add the frozen bananas. Let it thaw for about 30 minutes, then add the almond milk, vanilla extract and stevia extract. Blend until smooth.
Add the eggs and blend again until smooth. Pour the mixture into a large bowl.
In a medium-sized bowl, whisk together the peanut flour, erythritol, baking powder and salt. Dump the dry ingredients over the wet ingredients and whisk together. Scoop the batter into the prepared cake pans and bake for 40 minutes.
In a stand mixer bowl with whisk attachment, add all of the ingredients and whip on medium speed until completely smooth. Frost the cake, then refrigerate for ~30 minutes to firm up. Serve and enjoy!
The recipe above is my revised recipe. I originally posted a Chunky Monkey Cake recipe back in 2014 but felt like it could use some work on the texture. Just in case you wanted to see the previous recipe and/or the changes I made, I’m providing the old recipe here:
- 300g (2½ cups) Peanut Flour
- 96g (½ cup) Granulated Erythritol
- 1 tbs Double-Acting Baking Powder
- ¼ tsp Salt
- 310g (1⅓ cups) Mashed Bananas, ripe
- 123g (½ cup) Unsweetened Applesauce
- 5 Large Organic Eggs
- 85g (⅓ cup) Natural Peanut Butter (no sugar, salt or oil added)
- ⅓ cup Unsweetened Vanilla Almond Milk
- 1½ tsp Vanilla-Flavored Stevia Extract
As a comparison, here is the nutrition label for Bon Appetit’s Banana Chocolate Chip Cake with Peanut Butter Frosting. Hold onto your pants people. The difference is shocking.
When I was making Bon Appetit’s nutrition label, I blurted out to everyone in the room, “GUYS. I’m making a nutrition label for this cake recipe I found online and it has over 12,000 calories!!”
Everyone was completely shocked and quite honestly, appalled. Whoever made that recipe wasn’t trying to spread the love, more like Type II Diabetes? I don’t think I could ever serve someone a single slice of cake with 1,200 calories, 75g of fat and 81g of sugar (nearly 7 tablespoons). I’d rather serve them a slice (or TWO) of my cake. They’ll be just as happy and just as satisfied eating my (secretly healthy) cake as the other cake. And I guarantee, they’ll feel a lot better about it too. It’s Healthy Chunky Monkey Cake without the healthy taste!
Well, would you look at the time. I believe it’s cake o’clock, so I’m gonna grab a slice of this cake right now. Peace out!