Quadruple Chocolate & Banana Peanut Butter Cake

imageI’m sure with the amount of posts I add to Instagram my followers must think I bake all day everyday and while I really wish that were true and I that I could do this for a living, sadly it’s not. The truth is, I just create recipes that are quick and easy and I try to keep ingredients to a minimum when possible, which is why I can bake a batch of cookies and a cake in less than an hour. I won’t lie to you though, it wouldn’t be possible without my sous chef Kenny; he’s just a whizz in the kitchen and makes my life so much easier ( Kenny). I can’t believe it’s taken me this long to invest in a good, quality, but affordable food processor and I’m so glad that I did because now baking is a breeze.

Now about that cake…

I felt like something decadent and chocolatey last night and I knew as soon as I woke, I would be making the most imagechocolatey cake I had ever eaten: with banana and peanut butter, because I can’t seem to get enough banana cake lately.  For the banana cake to be quadruple chocolate I needed most of the ingredients to be chocolate – duh – and thankfully I had some Reese’s dark chocolate peanut butter hiding unopened in the back of my cupboard and combined with cacao, dark chocolate and chocolate protein powder I had myself a quadruple chocolate, banana and peanut butter cake. While the taste and texture was spot on for me, I was disappointed that the cake didn’t rise into a voluptuous chocolate loaf and this seems to be a common problem with my baking: nothing ever rises. I understand that a cake with protein powder will rise to a point and then deflate like a party balloon – in my experience – when removed from the oven, but this happens even when I don’t use protein powder. Maybe I’m not using enough ingredients? Obviously I’m no Mary Berry, so if anyone knows the answer to this and where I’m going wrong, please feel free to help a girl out and comment below! Diolch Yn Fawr 🙂

Ingredients

Directions

  • Pre-heat your oven to 175c/347F  (fan-assisted)
  • Add the rolled oats to a food processor and blend until the oats have turned into a powder/flour, now toss in all of the other ingredients ( minus the chocolate) and blend until the batter is smooth.
  • Using a knife cut your chocolate into chunks, roll them in a little protein powder and fold them into the cake batter with a spoon.
  • Pour the batter into a Teflon loaf tin or line a loaf tin with greaseproof paper, then pop the tin into the oven for 20-25minutes. Stick a knife into the centre of the loaf and if it is clean when removed, the cake is cooked.
If you are vegan, you can omit the eggs and add more banana, or a combination of both apple and banana and use a Vegan Chocolate Protein Powder instead of the vegetarian one I linked to above.

For more recipes, reviews and ideas follow me on Instagram: @Happy.Hungry.Healthy or Twitter: @HungryWelshGirl and tag me in any recipes you try, I’d love to hear what you think.

3 thoughts on “Quadruple Chocolate & Banana Peanut Butter Cake

Add yours

  1. I think that you should think of this like a quick bread more than a cake. A cake will rise because there’s flour and gluten to trap the air bubbles, the starches gelatinize and are able to form the open structure. You have pretty dense ingredients: banana, oats, protein powder. These items aren’t going to hold any air, thus creating a denser cake. My only suggestion would be to maybe try all baking powder or all baking soda. Baking soda is typically used when there is an acid included in the recipe (chocolate is acidic). The only thing to be wary of is the metallic taste from the bicarb. soda. Just some thoughts!

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  2. Vital Wheat gluten could help with holding bubbles, but then you’ll have a tougher bread. But gluten is an okay source of protein as well so that’s another option for a different type of recipe 🙂

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