Banana and peanut butter bundt cake with honey glaze
( SERVES 8 )
This simple banana and peanut butter bundt cake is incredibly moist, and perfectly sweet. It is naturally sweetened with banana, and then topped with a delicious sticky honey glaze, making it gluten-free, dairy-free, wheat-free, grain-free and refined sugar-free. You can also make this cake using almond and cashew butter which also works a treat. Make this recipe into muffins for packed lunches. This will keep in an airtight container for 3-4 days - it will actually taste better the next day!
- Preheat the oven to 160C and grease a cake tin with coconut oil or butter.
- Place all of the ingredients in to a large mixing bowl. Using a potato masher, mash the batter until the mixture resembles a smooth paste. You could also place in to a food processor if you have one, and blend until smooth. I quite often do this if I am short on time. Pour the batter in to the prepared cake tin.
- Bake for 25-30 minutes or until a skewer comes out clean once inserted.
- Allow the cake to cool completely. Once cooled, invert carefully on to a plate, and then drizzle with the remaining honey.