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Banana Peanut Butter Lava Cakes

2. December 2016 - Breakfast or Brunch, Cakes and Pies, Dessert
Banana Peanut Butter Lava Cakes

Vegan, gluten-free, soy-free Banana Peanut Butter Lava Cakes.

Ahhh … Bananas and peanut butter – again :)!!! So, this was my first ever lava cake. Still need to try the classical variant, but had some leftover bananas and a craving for peanut butter, so made these wonderful cakes. And after having created a recipe for banana peanut butter cupcakes, I needed to have another recipe with the delicious combination of bananas and peanut butter. So today a recipe for a lava cake with a banana-chocolate dough and a peanut butter filling. You may bake the cakes in ramekins or dariole molds – I used simple muffin molds. Depending on your molds, the recipe should make between 6 and 12 cakes.

Vegan, Gluten-Free Banana Peanut Butter Lava Cakes

Overall a very easy recipe. The nice thing with a banana dough is that is does not matter which type of flour you use. For example, you may use a store-bought gluten-free all-purpose flour or you may go with (gluten-free) oatmeal, buckwheat, sorghum or millet flour. I used a mix of oatmeal, millet and tapioca for my dough (see notes). Be sure to adjust the amount of liquid in the dough, depending on the type(s) of flour used. You can further use any type of sweetener in the dough, e.g. xylitol or coconut sugar. Again, amounts might need to be adjusted to obtain your desired sweetness.

Vegan, Gluten-Free, Soy-Free Banana Peanut Butter Lava Cakes

Banana Peanut Butter Lava Cakes
Banana Peanut Butter Lava Cakes
Print Recipe
Servings Prep Time
9 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
9 10 Minutes
Cook Time
15 Minutes
Banana Peanut Butter Lava Cakes
Banana Peanut Butter Lava Cakes
Print Recipe
Servings Prep Time
9 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
9 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 375°F (190°C) and grease ramekin, muffin or dariole moulds.
  2. In a large bowl, mix flour, sugar, cacao powder, baking powder, vanilla and salt.
  3. Add mashed bananas and stir until combined. Depending on the type of flour used you may need to add some non-dairy milk to achieve the right consistency - the batter should a little bit more liquid than muffin or cupcake batter.
  4. Fill each mould until half full. Add about 1-2 tsp of peanut butter and optionally chocolate chips into the middle. Cover with remaining batter.
  5. Bake for about 15-18 minutes.
  6. Carefully remove cakes from the moulds and serve immediately.
Recipe Notes

* I used 75 g oatmeal, 50 g millet flour and 25 g tapioca starch (and optionally 1/2 tsp xanthan)

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