I have snaffled the base of this recipe from the May 2017 edition of Olive magazine which inspired me to use a classic recipe for banana bread and turbo charge it with veg and goodness. However, it will be wolfed down with all its protein and fibre rich structure intact as it masquerades as a decadent and delicious treat. Pair with fresh fruit, frozen yogurt or just on it’s own with freshly made coffee or a creamy glass of milk.
Sneaky Cake (Serves 10/12) Takes 1hr 45 mins
100g crunchy peanut butter (I used sugar free Whole Earth with sunflower, pumpkin & flax seeds)
100g soft brown sugar
100g plain flour
100g wholemeal flour
2 tsp baking powder
4 very ripe bananas
1/2 carrot, grated
2 tbsp mixed seeds
75g low fat soft cheese
75g smooth peanut butter (I used Hi-Pro Smooth)
200g icing sugar
Freeze dried raspberries to decorate
Heat your oven to 180c/Fan160c/Gas 4.
Grease and line a 450g loaf tin.
Put all the cake ingredients into a mixer bowl and beat until well combined. Pop into the tin and put in the middle of the warmed oven for 1 1/4 – 1 1/2 hours or until a skewer comes out clean. Easy peasy.
Cool for 10 minutes in the tin and then lift out to leave on a rack.
Whilst that’s doing, make the frosting…. beat the butter until soft and then mix the peanut butter and cream cheese. When well combined, fold in the icing sugar carefully lest it will cloud up and puff all over the kitchen, driving you nuts clearing it up for the rest of the week.
Spread onto the top of the cooled cake and sprinkle with something suitably visually pleasing such as chocolate chips, chopped pistachios/nuts or dried raspberry flakes as I did.
Halo in tact, serve it to your family to rapturous applause. x