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$11.02 per serving
7 likes
Ready in 45 minutes
Spoonacular Score: 88% 
If you have roughly roughly 45 minutes to spend in the kitchen, Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free might be an awesome gluten free, dairy free, and fodmap friendly recipe to try. One portion of this dish contains around 116g of protein, 125g of fat, and a total of 6400 calories. This recipe serves 8. For $11.02 per serving, this recipe covers 76% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. If you have you will need: two cake pans, eggs, rice flour, and a few other ingredients on hand, you can make it. 7 people were impressed by this recipe. It works well as a dessert. Overall, this recipe earns a super spoonacular score of 89%. Try Healthy Chunky Monkey Cake… aka Peanut Butter Banana Cake with Chocolate Peanut Butter Frosting! (sugar free, high protein & gluten free), Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Peanut Butter Chocolate Chip Granola Bars (No-Bake, Vegan, Gluten-Free, Soy-Free) for similar recipes.
Banana Chocolate Chip Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
» Get this wine on Amazon.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.
If you really want to benefit from chocolate's health benefits, use cacao nibs instead of chocolate chips. They are much less processed than chocolate chips and have no added sugar!
If you're following a vegan diet (or avoiding dairy), make sure the brand of chocolate chips you buy is suitable for your diet! Always read the labels carefully. If you cannot find chocolate chips free from milk or other dairy in stores near you, look online.
If your recipe calls for ripe bananas and you only have green ones, stick the green bananas in a closed paper bag to speed up the ripening process. You can even put an apple in the bag with them since apples produce a lot of the gas that encourages ripening (called ethylene). This process takes some time, of course, so if you need ripe bananas immediately you might give the oven method a try.
Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.
Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.
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