Your family and friends will ooh and aah when you treat them to this chocolate and peanut butter cake.
Little do they know, it’s made with healthier ingredients than most cakes of its kind! In lieu of butter and
oil, this cake is left moist from mashed bananas and protein-packed Greek yogurt. Only ½ cup of sugar
sweetens the entire cake and I managed to squeeze some whole wheat flour in there too. If you’re a fan of peanut butter and chocolate, this cake is your dream come true!
- Yield: 12 slices
- Preparation Time: 10 Minutes
- Total Time: 40 Minutes
- 2 large very ripe bananas, mashed (about 1 cup)
- ½ cup (100 g) granulated sugar
- 2 egg whites
- ¾ cup (180 g) Greek yogurt (low-fat or non-fat, vanilla or plain, or regular yogurt)
- 2 tsp vanilla extract
- ½ cup (65 g) whole-wheat flour
- ½ cup (60 g) all-purpose flour
- ½ cup (65 g) unsweetened cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup (90 g) semi-sweet chocolate chips
- ¼ cup (60 g) creamy peanut butter, melted
- ¼ cup (45 g) peanut butter chips (optional)
- Preheat the oven to 350°F. Spray an 8 x 8 in baking pan with non-stick spray. Set aside.
- In a medium bowl, mash the bananas with a fork. Whisk in the granulated sugar, egg whites, yogurt, and vanilla. Set aside.
- In a large bowl, stir the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly mix in the wet ingredients, being careful not to overmix. Fold in chocolate chips. The batter will be a little chunky.
- Pour the batter into the prepared baking pan. Drizzle the melted peanut butter on top and swirl with a knife.
- Bake for 25–30 minutes or until a toothpick inserted into the middle comes out clean. Remove the cake from the oven and immediately top with the peanut butter chips. Allow to cool completely before cutting. The cake remains fresh, covered, at room temperature or in the refrigerator for up to 4 days.