Healthy Peanut Butter Banana Cake with Caramel Frosting
What would we ever do without peanut butter? The thick, rich and creamy spread that pretty much goes well with anything… jelly, chocolate, maple syrup, butterscotch, celery (ew), and especially bananas and caramel! I adapted my original Peanut Butter Cake recipe to make this banana version with a luxurious caramel frosting.
This Peanut Butter Banana Cake is incredibly decadent… like, seriously decadent.
It’s dense, moist, rich, and sweet, it’s hard to believe this cake is actually healthy, even for me and I’m the one who made it!
I kind of hoard peanut butter because of all those Doomsday Preppers shows I’ve watched. I mean, if a natural disaster were to strike (and pretty much every “prepper” is convinced on their impending doom) and I can’t have refrigerated food, I can at least have my peanut butter 😉
OH NO. But, what if I run out of disposable spoons?? All those peanut butter jars without a scooping utensil?!?! Oh wait, that’s what fingers are for… mmmm, peanut butter-covered fingers 🙂
But for now, since this isn’t the end of the world or anything, we can make this Peanut Butter Banana Cake with Caramel Frosting — it will satisfy all of your dessert cravings, and because it’s healthy, you don’t have to feel guilty eating it!
Healthy Peanut Butter Banana Cake with Caramel Frosting
Ingredients
Cake:
- 310g (1⅓ cups) Bananas (super ripe, mashed)
- 153g (⅔ cups) Unsweetened Applesauce
- 265g (1 cup + 2 tbs) Egg Whites (fresh, not cartoned)
- 138g (½ cup) Cinnamon Raisin Chia Seed Peanut Butter (or regular peanut butter)
- 48g (¼ cup) Sucanat
- 48g (¼ cup) Granulated Erythritol
- ⅓ cup Unsweetened Vanilla Almond Milk
- 1 tsp Liquid Stevia Extract
- 2 tsp Ground Cinnamon
- ½ tsp Salt
- 180g (1½ cups) Oat Flour
- 150g (1¼ cups) Peanut Flour
- 1 tbs Double-Acting Baking Powder
Frosting:
- ¾ cup Unsweetened Vanilla Almond Milk
- ¼ cup Homemade Caramel Sauce
- ¾ tsp Liquid Stevia Extract
- ¼ tsp Vanilla Paste
- 105g (5 scoops) Vanilla Brown Rice Protein Powder
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit and spray two 6" cake pans with cooking spray.
- In a stand mixer with beater attachment, add the bananas, applesauce, egg whites, nut butter, sucanat, erythritol, almond milk, stevia extract, cinnamon and salt.
- In a small bowl, whisk together the oat flour, peanut flour and baking powder. Slowly add to the stand mixer and beat on medium speed for 20 seconds (batter should look like a thin muffin batter or thick cake batter).
- Pour batter into prepared pans and bake for ~48 minutes, or until the surface has risen, is firm to touch and springs back when tapped.
For the Frosting:
- In a large bowl, whisk together the almond milk, caramel sauce, stevia and vanilla paste.
- Whisk in the protein powder. Frost the cooled cakes and refrigerate for 30 minutes. Slice and serve!
Top the cake with some chopped peanuts and serve with some Caramels on the side. You’ll have some very happy campers 🙂
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With love and good eats,
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– Jess
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Indulge − no strings attached!
What are the calories etc?
could you replace the egg whites to make this vegan?
Bill-
I’m sorry, I don’t think the egg whites can be replaced in this recipe because there are too many used. The egg whites provide lift, texture and a fluffy texture. I’ve tried tofu, egg replacer powders and fruits to replace the eggs in cakes and it never works 🙁
-Jess
I love how moist this looks from your great pictures! I love how you also use very authentic ingredients! I am going to have to try it!
wow this looks really fattening!
Could you possibly post the nutritional panel for this recipe? It looks INCREDIBLE.
One of the best cakes I’ve made 🙂 thank you for the recipe!
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