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This cake is good. It’s wholesome. It’s healthy. It’s great for kids. It’s chocolaty and peanut buttery and banana-y. It basically tastes like your childhood. Nothing bad about that. Unless you had a bad childhood. In which case, eat this cake. It’ll make you feel better. I promise.
Preheat oven to 350 F. Rack should be set in the middle of the oven.
In a medium sized bowl, mix together flour, flax, baking powder, baking soda, and salt. Set aside.
Peel bananas and put them into a large sized bowl. Mash bananas with a fork. Bananas should be very ripe and dark. Add the eggs, oil, brown sugar, and vanilla extract, and whisk together until well-combined.
Add the dry ingredients into the wet ingredients, mixing slowly. Do not over mix or cake may become tough. Just stir until everything comes together. Stir in the chopped pecans. Batter will be thick.
Spray cake pan with vegetable oil spray. I use a 3 quart Pyrex, 13″ L x 9″ W x 2″ H, but you can use any cake pan. Pour the cake batter into your cake pan and spread out evenly with a spatula or spoon.
Bake the cake. Cooking time will depend on the cake pan you use. For this pan size, it will take approximately 25 minutes. Check cake towards the end of cooking. The cake should be golden brown and firm. When done, remove the pan from the oven and set it on a wire rack.
Let the cake cool completely!
Note: This recipe would make great cupcakes! I prefer to make pan cakes. Get it? Cakes baked in pans! Mostly because I’m lazy. But do what pleases you. You could even make muffins. But that would make you a hippie. That made absolutely no sense.
In a bowl, mix together peanut butter and butter until well-combined. Butter MUST be soft or the mixture will be clumpy. Slowly whisk in the powdered sugar and cocoa. When the powdered sugar and cocoa are completely combined, whisk vigorously until the frosting is light and fluffy.
Spread frosting on top of the cooled cake and enjoy!
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!