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.
For the Frosting:
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)