Featured Ingredient: Almond Butter
If my bank account looked more like what Bill Gates' does, I would buy so much freakin' almond butter. I love the stuff. But on a writers income, it’s an occasional indulgence.
Nutritionally, almond butter bests its peanut brethren in many ways. Firstly, it’s higher in monounsaturated fat which chips away at high cholesterol numbers making almond butter a champion for hearth health. It also comes in higher in the trio of bone-building minerals calcium, magnesium and phosphorus as well as the fat-soluble antioxidant vitamin E. Darn it, if only the creamy goodness was cheaper!
I have to say that these individual cakes are crazy good. The kind of good that makes you not want to share any of them. But then again, when chocolate and almond butter hook-up they are bound to produce a winner. When you get a bite that combines the almond butter and slightly melted chocolate chunks, it’s gustatory heaven.
At the last minute, I decided to toss in some espresso powder, but the coffee flavor did not really come through. Maybe the chocolate and chili drowned it out. If someone has a suggestion for giving these a more pronounced java taste, I’m all ears. Next time, I might try using a little more almond butter and swirling it into the batter instead of adding a dollop to each muffin cup.
Chocolate Almond Butter Banana Cakes
1 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
2 teaspoon instant espresso powder (optional)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon cayenne
3 large overripe bananas
1 large egg
1/2 cup sugar
1/3 cup oil
1 teaspoon vanilla extract
3/4 cup dark chocolate chunks
1/4 cup almond butter
Preheat oven to 350°F. In a large bowl, mix together flour, cocoa, salt, espresso, baking soda, baking powder, cinnamon, cloves, cayenne. In a separate bowl, mash bananas with a fork. Stir in egg, sugar, oil and vanilla. Add dry ingredients to wet and stir gently until just combined. Fold in chocolate chunks. Fill 12 muffin cups about half full with the batter. Spoon 1 teaspoon almond butter into the middle of each cup. Evenly divide the remaining batter on top. Bake for 20 to 22 minutes, or until a tester comes out clean (some almond butter may stick to the tester). Let cool before umolding.