Lucy Di Marino

Chocolate Peanut Butter Banana Cake

Rich, moist and crumbly, this chocolate peanut butter banana cake, topped with a sweet yet light chocolate peanut butter cream, is the ultimate decadent wholefood dessert.



• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp carob powder
• 3 tbsp cacao powder
• 40 g Brazil nuts
• 50 g pitted medjool dates
• 60 g cashews
• 70 g almonds
• 150 g chunky peanut butter
• 350 g banana


• 15 g cacao powder
• 40 g chunky peanut butter
• 75 g pitted medjool dates
• 140 ml water


In a food processor or high speed blender, add the cake ingredients, apart from the banana and dates, with the peanut butter last.

Process on a low speed until well broken down into a crumbly flour, stopping before the nuts begin to release oil. Transfer to a bowl.

Blend 230 g banana and the dates until smooth and mix well with the rest of the cake ingredients. Pour into a cake or loaf mould. Slice the remaining 120g banana and top the mixture. Bake at 180°C for 55 minutes.

Blend the cream ingredients until completely smooth and refrigerate to set for 1 hour.

Gently remove the cake from the mould once ready and enjoy warm or cool, drizzled with cream.