Banana Nut Cake with Peanut Butter Chocolate Frosting

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!