We're into Week 2 of Detox January 2014 and I'm giving you a recipe for peanut butter and banana snack cake.
Only with The Ninj do the words "cake" and "detox" manage to go well together.
(See? I told you this would be easy!)
Since I'm still on my post-oral-surgery soft food kick, I've been trying to come up with ever-more inventive ways with bananas, as they are filling and a good source of protein. I've been making a version of this snack cake (peanut butter only) for a few years now and realized that, if I took small bites and mixed in some mashed banana, it would definitely be post-surgery worthy -- especially since I have graduated from drinking my meals to chewing them again.
The banana was the perfect addition, lending a bit more moistness and really highlighting the creamy peanut butter flavor. It's a new breakfast favorite around Casa de Ninj.
This cake is also very kid-friendly and would be a nice lunchbox or after-school treat. And, as with all my favorite recipes, feel free to personalize it; for example, throw in a handful of chopped nuts, if you want to add a little crunchiness, or add a sprinkling of crushed peanuts to the top before baking.
BTW, yesterday was Elvis' birthday -- and you know what a huge fan I am. I'm sure he would have loved a hunka hunka this peanut butter and banana snack cake.
Peanut Butter and Banana Snack Cake(inspired by What Julia Ate)
1 cup white whole wheat flour
1 cup flour
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 banana, mashed
2 tablespoons butter or coconut oil, melted
1/2 cup skim milk
1/2 cup plain greek yogurt
1 teaspoon vanilla
2/3 cup peanut butter
Preheat oven to 350 degrees.
In a large bowl, whisk together the dry ingredients (flour through salt). In another bowl, beat the eggs lightly, then add the banana, butter, milk, yogurt and vanilla; stir it all up until well blended. Add the dry mixture to the wet and stir until combined. Lastly, fold in the peanut butter.
Pour the batter into a prepared 8" x 8" baking pan and bake for about 40 minutes or until an inserted toothpick comes out clean. Cool a few minutes in the pan and then carefully turn the cake out of the pan and cool completely on a wire rack.