A fluffy and sweet Banana Bread full of peanut butter flavour and chocolate chips! The best combination. With a chocolate peanut butter topping, you'll be reaching for more than three slices. And you can. Because this has half the fat than regular cakes. Weight Watchers: 5pp per slice!
Author: Karina - Cafe Delites
1cup(175g) brown sugar (or natural sweetener to reduce calorie amount)
½cuppowdered peanut butter(to keep calories and fat content low) or normal peanut butter
2cupslight spelt flour(or plain/all-purpose) flour
1teaspoonbicarbonate of soda
1/2cupdark/semi sweet chocolate chips
Chocolate Peanut Butter Topping:
4tablespoonsunsweetened cocoa powder
2tablespoonspowdered peanut butter or normal peanut butter
3tablespoonssugar of choice or natural sweetener
6-8tablespoonswarm water(more if you need it)
Preheat oven to 175°C (350°F). Lightly grease a loaf cake pan with cooking oil spray, wiping over the excess with a paper towel and set aside.
Combine butter, sugar and vanilla in a large bowl and whisk until light in colour and creamy. Beat in the eggs and beat well until combined. Add the mashed banana, powdered (or normal) peanut butter, flour, baking powder, bicarbonate of soda and honey and stir gently until batter is combined, but don't over beat. Pour batter into prepared loaf cake pan and bake for 55-60 minutes or until firm to the touch and cooked through when tested with a toothpick.
Cool in the tin for 15 - 20 minutes before turning out onto a wire rack to cool completely.
To make frosting: combine all topping ingredients together (it helps when the water is warm), and mix until smooth. Add tablespoon amounts of extra water to reach the consistency you like.