Description
A low FODMAP peanut butter cake with a cake layer, banana and peanut butter buttercream. A match made in heaven! Also gluten-free.
Ingredients
Scale
For the cake
- 1 vanilla-pod
- 100 g brown sugar
- 130 g white sugar
- 200 g flour (use gluten-free flour to make it low FODMAP)
- 7 g baking powder
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 180 ml sunflower oil
- 3 bananas
For the peanut butter buttercream
- 200 g butter
- 200 g icing sugar
- 200 g peanut butter
- 50 g dark chocolate
- Dark chocolate sprinkles for decoration
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Put the brown and white sugar, flour, baking powder, nutmeg, cinnamon and salt in a mixing bowl. Cut the vanilla pod in half and scrape the seeds out. Add them to the mixing bowl.
- Mash 1.5 banana and cut 1.5 banana into little pieces. Add the banana mash, the 2 eggs and the oil to the dry ingredients in the mixing bowl and stir together.
- Grease a baking tin and line it with baking parchment. You need to make two separate layers. Because I didn’t have two identical baking tins I baked the two layers after each other, but if you have two similar tins, you can also make them at the same time.
- Pour half of the mixture into the prepared tin and add half of the banana pieces to the mixture. Bake the cake in the pre-heated oven for 15-18 minutes. Check if the cake is done by putting a toothpick in. If the toothpick comes out clean the cake is done. If the cake gets too dark while baking, you can cover it with aluminium foil. Let the cake cool in the tin for a while and then take it out and transfer it to a wire rack to cool down further.
- Repeat the same steps with the second part of the batter and the banana pieces.
- Whilst the cake is in the oven you can make the buttercream. Melt the chocolate in the microwave or au bain-marie.
- Cream the butter until it is soft and then slowly add the icing sugar until it becomes fluffy. Then add the peanut butter and the melted chocolate and whisk until you have a perfect creamy mixture.
- Make sure both cakes are totally cooled down before you start decorating. Put a nice layer of buttercream on top of one of the cakes and put the other cake on top of it. Then spread the buttercream over the top and sides of the cake.
- Put some sprinkles in a bowl and press them on the sides of the cake with your hands.
- Put the cake into the fridge for a while to chill the buttercream.
- Take the cake out of the fridge, cut it into pieces and sink your teeth into it. Yum!
- Prep Time: 1 hour 30 min
- Cook Time: 30 min