Back in
the fall, I was visiting my cousin and his family for the weekend. He is a
great bargain hunter, and he had found a 5 pound container of Sunbutter on
Amazon for a few bucks. Thinking that he would use it to make sandwiches for
his daughters’ lunches, he purchased 2 containers. Unfortunately his daughters
did not like it...but fortunate was I! He offered me the closed container, and
I took it hoping to use it in baking. And I did! I made oatmeal cookies,
thumbprint cookies, and a banana cake. But I definitely had not used up the
entire 5 pounds of Sunbutter.
Yesterday, the baking bug hit me
again, and I remembered that I had 2 bananas in the freezer that were waiting
to be used in baking. I even had extra time today, because my office closed
early for the falling snow… It was baking day!
This recipe is great, not just
because it is yummy. It happens to be gluten-free, which makes it work for
those with celiac disease. It also happens to be peanut free, which is awesome for those with a peanut allergy. It is definitely not a health food. It is a yummy
cake that those who can and can’t eat gluten can eat. It looks like a cake,
tastes like a cake, acts like a cake, and has a nutrition profile of a cake.
I got the recipe from the Sunbutter
website. It was intended to be a muffin recipe, but I put it in a loaf pan
lined with parchment paper and baked it for about 50 minutes. For the
ingredients and instructions, click here.
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| Sunbutter cake! |
Wait, what is Sunbutter? It is a
sandwich spread made from sunflower seeds. It looks fairly similar to peanut
butter and spreads like peanut butter does. It is great for kids with peanut
allergies and kids who go to peanut-free schools.