I have a few exciting things to share with you today, because it’s Friday and things should be exciting on Friday.
- An amazing video from my friends Alex and Sonja about how to make homemade pizza dough. Someday when I get a stand mixer, or become more sophisticated, or fall out of love with Domino’s cheese pizza and breadsticks, I will make this homemade pizza dough and it will be awe-some.
- Exciting tidbit number 3 is that after about three weeks of Instagramming, I’ve decided to quit my job and become a professional Instagrammer. Bjork, don’t worry about it.
- I went on a field trip this week, and let’s just say eating a bag lunch on the floor at the museum was not the highlight of my week (sorry, kiddos). And I should probably delete that because it doesn’t fit with my list, but I’m going to press enter instead. Readysetgo.
- Exciting = cake. I made a wonderfully moist, sweet, perfectly dense banana cake. It was semi-healthy. It was topped with at least 5 inches of vegan peanut butter frosting. As it should be.
- It was inspired by Sketch-free Vegan Eating. Thank you, ladies, for being sketch-free.
- Vegan frosting tastes good straight from the bowl. And so does regular frosting.
This banana cake with peanut butter frosting just happens to be vegan! Perfectly sweet and moist cake with a decadent peanut butter frosting. Yum!
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1/4 cup sugar
- 1/2 cup maple syrup
- 1/2 cup banana puree
- 1/2 cup oil
- 1/4 cup water
- 1 beaten egg (sub 4 teaspoons flax for vegan)
- 1/4 cup natural peanut butter
- 1/4 cup water
- 2 tablespoons sugar
- Preheat oven to 350 degrees.
- In a large bowl, sift the flour, powder, soda, salt (and flax, if using).
- In a smaller bowl, combine sugar, maple syrup, banana puree, oil, water, and egg.
- Add wet ingredients to dry ingredients. Pour into a greased 9×9 baking dish. Bake for 20-24 minutes or until knife inserted comes out mostly clean.
- For the frosting, whisk peanut butter with sugar and water until smooth and fluffy. Add more peanut butter or water to achieve the desired consistency. Frost the cooled cake and serve immediately.
This is best eaten the same day that you baked it. This cake is great (and a little lighter) without the frosting, too! And I actually used more like 1/2 cup of PB and 1/2 cup of water for the frosting… because I wanted MORE! This is reflected in the nutrition facts below.
Got anything exciting to share this Friday?
And if you could just leave your exciting comments by 6:30 pm or so? That’s when I’m going to bed tonight.