Double Chocolate, Peanut Butter and Banana Cakes

For those times when you absolutely need cake and you need it pretty sharpish.

Forget mug cakes because unless you have an absolutely huge mug, they just won't cut the mustard. Instead you need a blender cake. Throw in a little of what you have in the cupboard, quickly blitz in a blender and bake for 10 minutes. Utterly simple and super speedy.

My favourite combination is banana, peanut butter and double chocolate. But you could substitute the peanut butter for Nutella, Speculoos or any other biscuit spread. Swap the cocoa and white chocolate for whatever chocolate you like and some malt milk powder like Horlicks.

I can't proclaim that these are guilt free, but they are flourless, free of processed sugars and can also be dairy free.

D O U B L E   C H O C O L A T E   P E A N U T   B U T T E R   &   B A N A N A   C A K E S
(Makes 8-10 muffins or mini loaves)

1 medium/large ripe banana, peeled

150g peanut butter, Nutella or biscuit spread of your choice

40g cocoa powder, malt milk powder or custard powder

170g honey (approx. 3tbsp)

1 tbsp vanilla extract

1tsp bicarbonate of soda

pinch of salt

50g white, dark or milk chocolate, chopped

1. Heat the oven to 200 degrees. Fill a muffin tray with cases or grease a silicone one.
2. Throw all ingredients except the chocolate into a blender and blitz until smooth, about 60 seconds.
3. Divide evenly between the muffin cases, about two thirds full and scatter over the white chocolate chunks.
4. Bake for 8-12 minutes. Nearer 8 minutes for a small banana and up to 12 for a larger banana. Keep your eyes peeled!

Muffins improve with moist banana goodness over a few days but they can also be frozen for up to 6 months. You can always defrost in the microwave in emergencies...your future self will thank you!

I'm looking to test out some banana alternatives now, like cooked apple, sweet potato or pumpkin!

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