Recipe: Flourless Chocolate, Peanut Butter and Banana Cakes

First things first, GREAT news! Jesse's visa has been approved and at lightning speed! We are so excited and incredibly thankful! But onto the post!

I always get asked how I come up with new recipes - and the truth is, most of the time, I throw things together and then hope for the best. You'll find me, in the kitchen, peering into the oven door - are they rising? do they look okay? do they smell okay?. 

It's a waiting game - waiting for them to cook, waiting for them to cool (that rarely happens) and then the taste testing. Sometimes things go bad - too eggy, too dry, too moist, not cooked through, not right, not good at all. But most of the time, they go well - unless I'm having a bad baking day, then it's fail after fail (we all have them!).

These little cakes are one of my mismatch creations - it's a combination I came up with randomly when I had an abundance of ripe bananas - but I'd never thought of baking it. I already used peanut flour, cocoa and banana - so surely if I added some other ingredients I could make a cake or a pudding. It was worth a try - so an egg and some other ingredients were added in and success! 

I don't know if you'd call this a pudding or a cake, but it's delicious nonetheless. We eat them hot or cold, it's totally up to you. 

Let's get onto that recipe, shall we?!

Flourless Chocolate Peanut Butter and Banana Cakes  makes 3-4 

We actually call these "Chunky Monkey Cakes" but we're not sure why ;P 

gluten free, low fat, flourless, low carb, clean eating friendly, sugar free

1 large banana/2 small bananas (about 3/4 cup mashed banana)

2 tbsp (15g) cocoa powder 

1/2 cup (60g) peanut flour 

1/4 tsp baking soda

Pinch of salt 

2 tsp vanilla 

1 tbsp honey (more if you like things sweeter)

1 large egg 

Preheat your oven to 175°C/350°F

Lightly grease 3-4 small ramekins.

Mash your banana and mix all of your ingredients together.

Spoon your mixture into your ramekins and bake for 15-20 minutes or until cooked through* 

Serve warm or chill in the fridge. 

These cakes store in the fridge for up to 3 days or can easily be frozen. 

*Keep an eye on your oven as baking times will differ depending on your oven.

But tell me, are you a recipe follower or are you like me and tend to throw things together and hope for the best? 

That said, I do follow my tried and tested recipes - but most of the time, I'm experimenting :P 

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