Friday, November 05, 2010

Sugar Free Banana Bread ( cake ) and Chocolate Peanut Butter Frosting

Sugar Free Banana Cake with Chocolate Peanut Butter Frosting

I know what you all really want.... dessert! I was thinking about frosting the other day. I never really liked it until last year. Unfortunately, I developed a taste for it because I did the baking at the last two chef jobs I had and started playing around with flavors and fun combinations. Bummer man!  Vegan frosting is still totally unhealthy and full of crap. I'm of the belief that Earth Balance is fairly processed and not good for you, but boy oh boy; add non-hydrogenated shortening along with powdered sugar, liquid and spices and you have yourself a hella good frosting.

Over the summer, I created a chocolate frosting using black beans for one of my cakes at work.It was more of a glaze/ganache and it went over really well. I served it over my low fat, lower sugar chocolate/zucchini spice cake. Spiked  with nutmeg and orange zest,  it was a fun taste experience and a little healthier that the vegan buttercream I usually used. 

Fast forward several months; while making hummus the other day, I realized that it was the perfect texture for frosting. I knew I had to mask the beany flavor and I wanted to make it with the staples I had on hand. Chocolate and peanut butter go hand in hand, so I figured I would create a dessert hummus and see how it worked. 

And work it did. 

Chocolate Peanut Butter Frosting

1 c hot white beans ( drained of liquid )
½ c peanut butter
1/3 c hot coffee
1/3 c cocoa powder
Decent pinch salt
¾ c sugar
1 t balsamic vinegar 

Blend everything in a food processor until completely smooth.  Please make sure to use the balsamic vinegar or this frosting won’t taste right. Trust me, even if it sounds weird. Allow the mixture to sit overnight to allow the flavors to mingle. 

Other uses:
Use as a filling for chocolate tarts ( use 1 c peanut butter in recipe )
Thin it out with non-dairy milk or coconut milk for a rich chocolate sauce
Puree with frozen banana for a delicious chocolate banana peanut butter cold pudding ice

Tip: use smooth peanut butter for a better texture

Now you have your frosting, but where's the cake? I am sharing one of my favorite recipes. I have tweaked this for years and it is finally perfect! Cooking time can vary depending on your oven, so make to test it with a toothpick. You want it to JUST COME OUT ALMOST CLEAN if that makes sense? It is important to allow this cake/bread to cool before cutting. 

This is a gluten free recipe, but you could make it with whole wheat flour. 

Sugar Free Banana Raisin Bread ( Cake )

½ c golden flax meal
1. 5 c rice milk
1 t vinegar
¾ c oil or ½ c applesauce  and ¼ c oil 
4 large bananas
½ t Kal  stevia powder
 2 t Vanilla
½ c shredded unsweetened coconut
2 c bobs red mill gluten free all purpose baking mix 
 1 t Nutmeg 
 ¼ t Cardamom
1 c raisins
1 T cinnamon
Pinch salt 
1 T baking powder

Method: Pre-heat oven to  375
Combine the flax, milk, vinegar, oil, applesauce if using, bananas, stevia and vanilla in a mixing bowl and mix well. 
Make a well and add the flour, spices, salt and baking powder. Mix very well, until all of the lumps are gone
Pour into a greased 9 by 13 baking pan
Bake at 375 for 40 minutes. Spin the pan after 20 minutes. 
Allow bread to cool for at least an hour before eating. Cut into 12 squares
ENJOY!


For Carrot Cake Raisin Bread, replace the bananas with 3 c shredded carrots

Just a note, I have been experimenting with using psyllium husk instead of flax in baking. The cake I made in the picture was made with the psyllium and it worked really well! That will be a post in itself for the future.


You can eat the Banana Bread ( cake ) with peanut butter as a healthy breakfast or add some frosting for a decadent dessert. One tip, if you are frosting the cake, grate some fresh nutmeg over your piece and sprinkle it with coconut. It reminds me of a donut. 

I have frozen half of the frosting to see how it holds up. I'll let you know when I defrost it. 

If you try either of these recipes please let me know how they work for you!

25 comments:

  1. These both look amazing!!! Beans in frosting? Genius!

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  2. I am so intrigued by this frosting recipe, I'm definitely going to try it!

    By the way, I tried and loved your creamy white bean stew; I wrote about it yesterday on my blog.

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  3. Sue P9:39 AM

    The frosting is definitely intriguing and I will have to try it out. We are planning on going sugar free (most likely after the holidays since my husband really doesn't want to commit until then). I have tried using stevia and can not get myself to get over the aftertaste. Have you ever tried or have opinions on xylitol? It's still processed (but so is liquid stevia) so it's not something I want to use a lot in my diet but I figure it might help with the ease in for the family.

    Thanks for sharing all your amazing meals and recipes.

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  4. your frosting is too good to be true. sooo amazing - and soooo yummy looking! frosting that isn't loaded with junk = the best! i can't wait to give it a whirl and you better believe i'll be enjoying your sugar-free banana bread, too. doubleyum! :D

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  5. Sarah, I'm so glad you liked the stew. It's even better the next day. I love your addition of cornmeal biscuits!

    Sue, I have never used xylitiol.. and as far as stevia is concerned, the only type I use is Kal Stevia Powder because the other ones are not palatable for me.. here's a link to my source:

    http://vitanetonline.com/description/10412/vitamins/Pure-Stevia-Extract-Powder/

    I use a very scant 1/2 teaspoon to replace 1 cup of sugar and it works in most things.

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  6. Jessy, I'm so glad you'll be giving these a try!

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  7. You always amaze me!! These look soooo good! I am drooling!

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  8. You might be the smartest woman ever! I never would have thought of this combination. As soon as my blender gets fixed, I'm making this frosting.

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  9. wow! i've never really been a fan of dessert, either, but once in a while, a recipe sticks out to me... and that pb chocolate frosting is screaming my name! awesome!

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  10. That looks so yummy, I've been experimenting with sugar free baking as well, its challenging but a fun one!
    I don't know if I would be brave enough to use beans in frosting though, but it is a really neat idea and sounds yummy.

    Please enter my great CSN stores giveaway:
    http://whatyourmommadidntknow.blogspot.com/2010/11/csn-stores-giveaway-deadline-friday.html
    Sophia

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  11. protein in frosting! I'm all over it!

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  12. I've been wishing for a frosting that wasn't filled with shortening. Now if I can just get past the idea of beans on my cake, I'll give it a try. Thanks for sharing both recipes.

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  13. Beans in the frosting?! I never saw that coming!! :P

    Can't wait to give it a try :)

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  14. I have to agree that you are GENIOUS! I'm so excited to make this.

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  15. I am not a fan of frosting either...but yours sounds really interesting! I know I will be trying the bread/cake recipe, though! The carrot version, I think. I can't wait!

    Thanks so much for sharing the recipe!

    Courtney

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  16. Sounds great! White beans in frosting is a great idea!

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  17. This looks ridiculously good. Mr treehugger is type 1 diabetic so any sugar free recipes get the thumbs up from the both of us.
    :)

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  18. I made the banana bread and it was excellent!
    Thank you for all these wonderful recipes.

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  19. Great recipe! Thanks for posting the link!

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  20. Is that really 1 TABLESPOON of baking soda, or 1 teaspoon?
    I want to make this loaf! Thank you!

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  21. Christine, I'm sorry I didn't see this earlier. It is 1 TABLESPOON of baking POWDER..

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  22. hey! I just made the flat bread, and it turned out really wet in the middle. I used Pamela's Bread Flour Mix rather than the Bob's Red Mill. Is there really that much of a difference in the GF Baking mixes?

    I can get the Bob's here, but had heard that Pamela's was better and had more consistent results.ppx7y123

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  23. Sorry... thats Silverhawke (me) up there ^^^

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  24. Silver, are you referring to the gluten free yeasted flatbread?

    I've never used the brand you used, so I don't know if that's why it didn't work.. I would suggest turning down the heat a bit and cooking it longer if it didn't cook through

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  25. White beans in frosting is totally new for me! Could you post a frosting made with red beans and coconut milk? it would be delicious too! i think...

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