Saturday, January 18, 2014

Peanut Butter Banana Cake…..Yum!



Yadda, yadda, yadda….It’s been a while…..Yada, yada, yada….the kids are great, I’ve been super busy…. no excuses… we go!

I have been dabbling in the art of making things a little bit healthier.  Mama loves to eat.  Ok, I could eat all day long if science would let me.  When I cut out the foods that I like, I always seem to crave the foods even more.  NO CHOCOLATE!  I eat at least two candy bars worth the next day.  NO PEAUNT BUTTER!  Wait, how did that empty jar get there?   It’s a vicious cycle.  My scale and my body are sick and tired of losing the same ten pounds over and over again.  The cycle stops now.


So it’s January.  The time of fresh beginnings.  Newly fallen snow, hides the dirtiness left from the year passed.  Time to recharge, reshape, and resolve.  2014 is my year.  My year to fall in love with myself.  My year to keep on this blog.  For those of you who read, please keep my butt moving.  Time tends to get away from me.  My year to step out of my comfort zone and learn new things.  Thanks for carrying me along the way.  It’s my time.  (you can start listening to “Eye of the Tiger” right now.")




Peanut Butter Banana Cake  (or Mama needs some peanut butter)

1 1/2 cups whole wheat flour

1 egg

3 over ripe mashed bananas

3 tablespoons butter, melted

1/3 cup unsweetened applesauce

1/4 cup creamy peanut butter

1/4 cup brown sugar, packed

1/2 cup white granulated sugar

1 teaspoon baking soda

1 teaspoon salt

For Glaze:

1/4 cup creamy peanut butter

1/4 peanut butter baking chips.



Preheat oven to 350 and spray a loaf pan with non stick cooking spray.

1.  In a large bowl combine the bananas, egg, butter, applesauce, peanut butter, salt, and both sugars until mixed. 

2.  In a smaller bowl sift together the flour and baking soda.

3.  Pour the flour mixture into the banana mixture and mix until just incorporated.  Don’t over mix or the batter will be tough.

4.  Spread in the loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.

5.  Allow to cool in pan for 10 minutes. Release onto a cooling rack and top with glaze. 

6.  Microwave the peanut butter for 30 seconds and add the peanut butter chips and stir until melted.  Drizzle over cake.


Serves 16.  130 calories a serving.  Cut loaf down the middle and cut into sixteen even pieces.  Try not to lick the spoon from the drizzle.  The calories do count.