Chunky Munky Protein Cake

Processed with VSCO with a6 presetSince the weekend I have been craving banana bread, maybe I’m lacking potassium, maybe I was a monkey in another life, or maybe I’m just craving banana bread; who knows. Thankfully, this morning I had time to make a quick banana cake. However, the trouble with that was I didn’t have any bananas in the house, it was a sad moment until I realised I still had enough banana protein powder left to add to my chunky munky cake and with that revelation I heard a choir of angels. It was a good morning.

As I’ve been craving banana bread for quite some time, this banana cake couldn’t be any ordinary banana cake. No. It had to be special. It had to cure these cravings once and for all. So I made my favourite flavour of all time – chunky munky. As a smoothie this is one heroic drink. It’s packed with healthy fats and nutrition and it goes down a treat when your craving something sweet, or if you have a hangover; but we won’t talk about that one.

This chunky munky cake is as easy, as mixing everything together in a bowl and cooking it for 25 minutes in a pre-heated oven.  Serious, it really is that easy. Now I don’t even have to give you directions, just the ingredients. How quick was that? I’m just kidding.

The key ingredients to this chunky munky cake is the peanut flour. Omg. The peanut flour. As I opened that heavenly packet, the smell filled my nostrils with the nuttiest, peanutty flavour I have ever had the pleasure of enduring. I’ve never had the best of luck with peanut powders, usually they smell and taste like bad feet. But, this peanut flour was to die for.

So What is Peanut Flour?

For those of you who don’t know; peanut flour has become very popular over the last year, or at least I’ve noticed it more over the last year. I bought it just last week and this was the first recipe I made with it and I fell in love. Their peanut flour is gluten-free and low glycemic, with 50% pure, high-quality protein and it’s naturally low in carbohydrates too; actually is contains 1/4 less carbs than your standard run of the mill flour.

Sukrin aren’t like other nut flour brands though, far from it; Sukrin, produce low-fat nut flours, which are all natural, whole foods. When I first heard about them I was pretty much against the concept of low-fat nut flours, as I’m a total ‘healthy fat – nut’- pun intended – but, these flours remain low-fat while also still having the health benefits too and because the peanuts are pressed to reduce the fat content, they don’t lose any of their nutrition or vitamins. Sukrin make their peanut flour lower in fat, simply by grinding and pressing the peanuts, which is why Sukrins peanut flour has 1/4 of the fat of regular peanuts and also 11% fibre, making this flour perfect for those who struggle to eat enough fibre.

What I noticed when I used this flour was that unlike, other peanut flours/powders, it turned a dark brown colour, or should I say peanut colour. It was delicious to look at and even more delicious to smell. I wasn’t staring at the batter to my chunky munky anymore, I was staring at instant peanut butter. It’s a revelation and it could quite easily be made into a satay sauce to spruce up those meat-free ‘chicken’ fillets.

After stalking the Sukrin website earlier, I noticed that their peanut flour and their other products are now on offer: the peanut flour is half price. I’m so tempted to go and buy their whole range, but sadly money doesn’t grow on trees and I have expensive taste. 😉 Sukrin also have their very own sugar-free chocolate too – now that would have been good in this chunky munky cake.

I will finish by saying that the best thing about tthe Sukrin products, is that unlike other sugar- free brands, these products are all natural and don’t have any of those filthy chemicals you find in other sugar-free products. Which makes this brand stand out from a vast majority and as they are lower in carbs and sugar they’re also diabetic friendly too; so those little blighters can enjoy sweet treats once again.



  • Pre-heat an oven to 175c (fan-assisted)
  • Add all ingredients into a mixing bowl, minus the chocolate and dates,  and combine ingredients until the batter is smooth.
  • Roughly chop the dates and chocolate with a knife, and roll them in a little peanut flour; this will stop them from sinking to the bottom of the cake when it’s baking.
  • Pour your mixture into a silicone baking pan, or a lined baking tin and pop it into the oven for 25minutes.

And it’s that simple. If you try any of my recipes, then please tag me on Instagram – TheHungryWelshGirlor Twitter – HungryWelshGirl. I would love to see your creations and hear whether you liked it! 🙂

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

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