Banana Cake with Fudgy Chocolate Peanut Butter Swirl Frosting + Big Blog News
Banana Cake with Fudgy Chocolate Peanut Butter Swirl Frosting + Big Blog News is a lacto ovo vegetarian side dish. This recipe serves 10. One portion of this dish contains approximately 5g of protein, 4g of fat, and a total of 152 calories. For 38 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 760 foodies and cooks. This recipe from Amys Healthy Baking requires unsweetened cocoa powder, baking powder, salt, and nonfat milk. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 62%, this dish is good. Try A Gluten Free Cupcake with Chocolate Chips and Peanut Butter Frosting + HAPPY BIRTHDAY TO FFF + A GIVEAWAY + BIG NEWS, Chocolate Chunk Peanut Butter Swirl Fudgy Cookies, and Banana-chocolate Chip Cake With Peanut Butter Frosting for similar recipes.
Servings: 10
Ingredients:
¼ c agave
1 ½ tsp baking powder
½ tsp baking soda
¾ c mashed banana (about 1 fat extra-long, or 2 medium)
1 tbsp coconut oil, melted and cooled slightly
1 tbsp creamy peanut butter
1 large egg, room temperature
3 tbsp honey
2 tbsp plain nonfat Greek yogurt
1 tbsp nonfat milk
¼ tsp salt
½ c unsweetened cocoa powder (measured correctly)
2 tsp vanilla extract
1 ½ c whole wheat flour (measured correctly)
Equipment:
baking pan
whisk
bowl
oven
wire rack
frying pan
toothpicks
Cooking instruction summary:
To prepare the cake, preheat the oven to 350° and lightly coat a 9”-square baking pan with nonstick cooking spray.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the mashed banana, honey, and yogurt until smooth and no clumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour.Pour the batter into the prepared pan, and bake at 350°F for 22-25 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.To prepare the frosting, combine the cocoa powder, agave, vanilla, and milk in a small bowl, stirring until smooth. Spread on top of the cooled cake. Pipe the peanut butter onto the frosting in lines (as described above), and draw lines in the opposite direction using a toothpick to create the “V” effect.
Step by step:
1. To prepare the cake, preheat the oven to 350° and lightly coat a 9”-square baking pan with nonstick cooking spray.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the mashed banana, honey, and yogurt until smooth and no clumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour.
2. Pour the batter into the prepared pan, and bake at 350°F for 22-25 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.To prepare the frosting, combine the cocoa powder, agave, vanilla, and milk in a small bowl, stirring until smooth.
3. Spread on top of the cooled cake. Pipe the peanut butter onto the frosting in lines (as described above), and draw lines in the opposite direction using a toothpick to create the “V” effect.
Nutrition Information:
covered percent of daily need
