Love Monkey Cake

I don't think these photos complete convey the deliciousness that is this cake. I guess my photography is still improving....

What you need to know is that this Love Monkey Cake (Peanut Butter Banana Cake with Dark Chocolate Buttercream Icing, I know, wow is right!) will make you fall in love with healthy eating and make you a believer in low sugar, whole wheat desserts.  

Trust me...I know the photos don't tell the complete story.  You will LOVE this one!

Super moist, light, fluffy, nutty and rich from the delicious dark chocolate, buttercream icing (not weight watchers approved, but very low in sugar).

Go ahead, make this for Valentines Day and share with them your love through a 'better for you' but incredibly delicious dessert!

Love Monkey Cake
Peanut Butter Banana Cake
2 c whole wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
1/2 c sugar in the raw
1/3 c natural creamy peanut butter (no sugar added)
3-4 mashed bananas (4 small, 3 medium)
1/4 c warm water
1 tsp vanilla

Preheat the oven to 350 degrees and grease your cake pan (either round or square). In a small bowl, combine the flour, baking soda and salt.  In a separate bowl, beat the sugar and peanut butter together until combined and smooth.  Then add your bananas (in pieces).  Add the water and vanilla and beat until mixed.  Add in the flour mixture and stir to combine (do not over mix).  Spread into a greased cake pan (either round or square) and bake at 350 for 30-40 minutes our until a toothpick comes out clean.  Cool completely before frosting.

Dark Chocolate Buttercream Icing
1 c chopped dark chocolate (at least 60% cocoa, you can use chips or a bar)
1/2 c heavy cream, at room temperature
1/2 lb butter, at room temperature
2 tbsp unsweetened cocoa powder
1 tsp vanilla
1/2 tsp cinnamon

In a double boiler, combine cream and chocolate and vanilla and heat until chocolate is melted and mixture is combined.  Once melted and combined, remove the mixture from the heat and chill in the fridge until hardened and cooled (about 20 minutes).

In a separate bowl, with a mixer, beat the butter, cocoa powder and cinnamon until combined and fluffy (about 1 minute).  Add the chocolate mixture to the butter and beat to combine.  Once well mixed, ice your cake. 

Chill the cake in the fridge for 10-20 minutes to set the icing before serving.  Enjoy!