A healthy loaf cake with a moist texture and a strong peanut butter flavor. Definitely not for everyone, but I'm crazy about it. These flavors are addictive for me and I can't really hold back. The good news is that the ingredients are healthy and, even though we can't really call it diet food — especially because of the peanut butter — we know it's a pretty moderate treat.
I got the recipe from @petit_fit's Instagram profile, but I tweaked it a little. Here's my version. Hope you like it.
Ingredients
- 3 ripe bananas
- 50 g (1.75 oz) honey
- 40 g (1.4 oz) extra virgin olive oil
- 50 ml (3.5 tbsp) milk
- 1 egg
- 4 tablespoons peanut butter
- 175 g (6 oz / about 1.75 cups) ground oats or oat flour
- 50 g (1.75 oz) pure unsweetened cocoa powder
- 5 g (1 tsp) baking powder (Royal-type)
- A pinch of salt
- A couple of squares of dark chocolate and some oat flakes (for topping)
Method
- Preheat the oven to 180°C (355°F).
- Mash the bananas in a bowl with a fork and add the wet ingredients (honey, milk, oil and the lightly beaten egg).
- Stir until everything comes together.
- Add the dry ingredients (oats, cocoa, salt and baking powder) and mix well.
- Grab a loaf pan (plumcake-style) and grease it with a bit of oil.
- Pour half of the batter into the pan and drop two tablespoons of peanut butter on top. Then, using a knife, swirl the peanut butter into the batter to get a kind of marbled effect.
- Add the other half of the reserved batter and another two tablespoons of peanut butter. Repeat the marbling process.
- Finally, chop the chocolate into chunks and scatter them on top along with a few oat flakes.
- Bake for about 45-50 minutes and it's ready to enjoy (technically you should wait for it to cool… I never can).
PiC Tips
- Try to use peanut butter that's 100% peanuts, with no added sugar, salt or weird stuff, because it doesn't need any of that. It's pretty easy to find this kind these days at Mercadona, Ahorramás or sports/nutrition supplement shops.
- Same goes for the cocoa. It's really easy to find pure 100% cocoa (I usually use Mercadona's store brand). Don't be fooled by advertising for "intense" cocoas because they tend to contain added sugars, sweeteners or even some kind of flour as a thickener.
- If you don't have oat flour but do have oat flakes, you can blitz them in a food processor or Thermomix. You can choose how fine you want them. In my case, I used roughly ground oats.
- As always, you can swap the honey for another sweetener of your choice, or for dates that have been soaked and blended into a paste. Also keep in mind that the riper the bananas, the more sweetness they'll add.