Dark Chocolate Peanut Butter Banana Cake with Quinoa Flour (GFCF)

A dear family friend of ours, who also happens to be my brother’s OT (Occupational Therapist) made this cake. Dimity Duckworth is such an outstanding OT and truly wonderful person that she has long since captured a place in the heart of our family and almost everyone she meets, I am sure!  The recipe that she made the cake from calls it bread, but we’re calling it cake. I liked it so much that I simply had to share it with all of you, here. It reminds me of my grandmother’s banana bread, even though peanut butter was never used in her bread (but sometimes there were chocolate chips).

This cake uses quinoa flour, a flour I’ve yet to use in my baking (I have full intentions to, though, since I got that quinoa cookbook!) and she found it a bit heavier than rice flour, which is  what she usually uses but it does add a pleasant, complimentary nuttiness to the cake. Because it’s dense it’s a great snack cake and very satisfying – I cut a slice in half, like in the picture above, and it was enough to still satisfy me.

An interesting fact Dimity told me is that peanut butter isn’t popular to bake with in Australia, so, in her words, she’s really into using it. Since she mentioned it, it has struck me that I have not seen the PB in the Donna Hay magazine or her cookbooks that I’ve borrowed from the library. Is baking with peanut butter very (North) American? (I include North because it seems to be used quite a bit in Canadian baking also.)

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