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Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $11.01 One serving costs about $11.01 One serving costs about $11.01

$11.01 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,dairy-free,healthy,gluten free,dairy free,fodmap friendly dessert
spoonacular Score:8%

Spoonacular Score: 8%

 

You can never have too many dessert recipes, so give Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free a try. This gluten free, dairy free, and fodmap friendly recipe serves 8 and costs $11.01 per serving. One portion of this dish contains about 112g of protein, 127g of fat, and a total of 6421 calories. 7 people have made this recipe and would make it again. A mixture of vanillan extract, vegan cream, extra chocolate chips, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is great. 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) are very similar to this recipe.

Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. 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. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
45
45  you will need: two cake pans
you will need: two cake pans
1 cup
1 cup red potato starch
red potato starch
1.5 cup
1.5 cup white rice flour
white rice flour
1 cup
1 cup sorghum flour
sorghum flour
0.5 cup
0.5 cup tapioca starch
tapioca starch
2 tsps
2 tsps baking soda
baking soda
2 tsps
2 tsps kosher salt
kosher salt
1.5 cups
1.5 cups evaporated cane sugar
evaporated cane sugar
8 ounces
8 ounces earth balance soy free spread
earth balance soy free spread
0.5 cup
0.5 cup light brown sugar
light brown sugar
0.5 cup
0.5 cup light brown sugar
light brown sugar
3 large
3 large eggs
eggs
1.5 tsps
1.5 tsps vanilla extract
vanilla extract
2.5 cups
2.5 cups bananas
bananas
1 cup
1 cup sour vegan cream
sour vegan cream
10 oz
10 oz gf/df/sf chocolate chips
gf/df/sf chocolate chips
1.75 cups
1.75 cups creamy peanut butter
creamy peanut butter
1.5 cups
1.5 cups powdered sugar
powdered sugar
7 oz
7 oz earth balance soy free spread
earth balance soy free spread
2.5 tsps
2.5 tsps vanilla extract
vanilla extract
some
some extra chocolate chips
extra chocolate chips
45  you will need: two cake pans
45
you will need: two cake pans
1 cup red potato starch
1 cup
red potato starch
1.5 cup white rice flour
1.5 cup
white rice flour
1 cup sorghum flour
1 cup
sorghum flour
0.5 cup tapioca starch
0.5 cup
tapioca starch
2 tsps baking soda
2 tsps
baking soda
2 tsps kosher salt
2 tsps
kosher salt
1.5 cups evaporated cane sugar
1.5 cups
evaporated cane sugar
8 ounces earth balance soy free spread
8 ounces
earth balance soy free spread
0.5 cup light brown sugar
0.5 cup
light brown sugar
0.5 cup light brown sugar
0.5 cup
light brown sugar
3 large eggs
3 large
eggs
1.5 tsps vanilla extract
1.5 tsps
vanilla extract
2.5 cups bananas
2.5 cups
bananas
1 cup sour vegan cream
1 cup
sour vegan cream
10 oz gf/df/sf chocolate chips
10 oz
gf/df/sf chocolate chips
1.75 cups creamy peanut butter
1.75 cups
creamy peanut butter
1.5 cups powdered sugar
1.5 cups
powdered sugar
7 oz earth balance soy free spread
7 oz
earth balance soy free spread
2.5 tsps vanilla extract
2.5 tsps
vanilla extract
some extra chocolate chips
some
extra chocolate chips

Equipment

baking paper
baking paper
hand mixer
hand mixer
stand mixer
stand mixer
toothpicks
toothpicks
oven
oven
whisk
whisk
bowl
bowl
baking paper
baking paper
hand mixer
hand mixer
stand mixer
stand mixer
toothpicks
toothpicks
oven
oven
whisk
whisk
bowl
bowl


Instructions

Preheat Oven Temperature to 350 degrees F For the Cake: Line the bottom of the round cake pans with parchment paper (I use precut ones sold at baking stores), grease cake pans, also under parchment paper. Set aside. In a medium bowl, whisk flours, baking soda, and salt. Set aside. Using an electric mixer or a stand mixer with a paddle attachment on medium high speed, beat sugar, Earth balance, and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend after each egg, then add vanilla. Add dry ingredients. Mix on low speed, just to blend. Add mashed bananas and sour cream; mix until just blended. Fold in chocolate chips. Divide the batter evenly among the two cake pans. Smooth tops. Bake cakes for 35-45 minutes, until toothpick inserted in the center comes out clean. Transfer to wire racks. Let it cool in the pans for 15-30 minutes. Invert cakes onto the wire racks; peel off parchment paper and let it cool completely, about an hour, before frosting. For the Frosting: Using an electric mixer, or a stand mixer with a paddle attachment, beat peanut butter, powdered sugar, Earth balance, and vanilla extract until light and fluffy, about 4 minutes. Place 1 cake on a platter. Spread 1 1/4 cups of frosting for the inner layer. Place the other cake on top. Frost the top and sides with remaining frosting. Pipe along the bottom edge with a star tip. Chill frosted cake for 2-3 hours to set. Garnish with chocolate chips. Serve chilled or room temperature. Chilled will result in a firm peanut butter frosting. Note: For mess free decorating, put two halved sheets of parchment paper (cut apart) next to each other on the cake platter before putting the cake on it. Slowly pull out from opposite ends of the cake when done piping.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $11.05
Ingredient
45 you will need: two cake pans
1 cup red potato starch
1.5 cups white rice flour
1 cup sorghum flour
½ cups tapioca starch
2 teaspoons baking soda
2 teaspoons kosher salt
1.5 cups evaporated cane sugar
8 ounces earth balance soy free spread
½ cups light brown sugar
½ cups light brown sugar
3 larges eggs
1.5 teaspoons vanilla extract
2.5 cups bananas
1 cup sour vegan cream
10 ounces gf/df/sf chocolate chips
1.75 cups creamy peanut butter
1.5 cups powdered sugar
7 ounces earth balance soy free spread
2.5 teaspoons vanilla extract
some extra chocolate chips
Price
$72.32
$0.91
$1.03
$0.69
$0.36
$0.01
$0.01
$0.41
$1.62
$0.35
$0.35
$0.82
$0.45
$0.50
$2.26
$1.92
$1.61
$0.58
$1.42
$0.75
$0.05
$88.44

Nutritional Information

Quickview
6473 Calories
112g Protein
127g Total Fat
1230g Carbs
74% Health Score
Limit These
Calories
6473k
324%

Fat
127g
195%

  Saturated Fat
37g
234%

Carbohydrates
1230g
410%

  Sugar
741g
823%

Cholesterol
1791mg
597%

Sodium
12142mg
528%

Alcohol
0.69g
4%

Get Enough Of These
Protein
112g
224%

Vitamin B1
4mg
289%

Vitamin B2
4mg
283%

Iron
48mg
269%

Phosphorus
2661mg
266%

Manganese
5mg
257%

Selenium
169µg
242%

Folate
870µg
218%

Vitamin B3
42mg
213%

Vitamin E
19mg
132%

Calcium
1289mg
129%

Vitamin B5
9mg
96%

Vitamin A
4760IU
95%

Magnesium
340mg
85%

Vitamin B6
1mg
84%

Potassium
2613mg
75%

Copper
1mg
73%

Zinc
10mg
73%

Vitamin B12
4µg
70%

Fiber
15g
61%

Vitamin K
34µg
33%

Vitamin D
3µg
25%

Vitamin C
4mg
6%

covered percent of daily need

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