I don’t know about you, but I have moments when I buy food even though I don’t need it, because I use some ingredients regularly and who knows when I run out. I act as if the last batch was produced, and I have to buy at least two pieces. Also, I always order new products, which I have not tried or those that are new on the market, because I want to test them and I can’t help it.
Everything I said above shouldn’t have been a problem if my day would’ve had 48 hours and I would have time to do everything. Instead, I wake up often with dozens of products that are about to expire, and I have to use them.
Looking around in the kitchen, I noticed that I have a few bags of peanut flour that will soon expire, and the thought of throwing them away made me terribly sad. I order the peanut flour from US, because it has not yet arrived in Romania or in Europe. I honestly do not know the reason, because this flour is phenomenal and extremely versatile.
I decided to remake my delicious peanut butter banana cake, but I have simplified the recipe slightly. I can say that came out just as tasty, and the cooking process could not be easier.
- 300 g peanut flour
- 110 g erythritol with stevia
- 10 g baking powder
- 5 large egg (285g)
- 430 g banana puree
- 80 g semi skimmed milk
- 85 g peanut butter with no added oil or sugar
- Watch the video above to see all of the preparation steps.
Click on each ingredient to see where you can buy it.
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One serving has 269kcal, 12.1g of fat, 21.5g of carbohydrates and 25.4g of protein!
