Cake

• 5 large, finely mashed, very ripe bananas

• ¾ cup + 3 tablespoons unsweetened natural peanut butter

• ½ cup + 6 tablespoons unsweetened dutch process cocoa powder

1. Preheat oven to 350°F (177°C). 

2. Grease the interior of a 6-inch nonstick springform pan and then line the bottom with parchment paper.

3. Add mashed bananas, peanut butter, and cocoa powder to a blender and blend until all the ingredients are evenly and completely incorporated and a smooth batter forms. You may need to stop and scrape the sides of your blender a few times to make sure all the peanut butter and cocoa powder get mixed in.
   (Alternatively, you can whisk the batter together by hand but your batter will have some banana lumps.)

4. Pour batter into prepared cake pan. 

5. Bake for about 55 minutes or until done.
   NOTE: It is a little tricky to know when this cake is done because it will still feel soft in the middle. When the cake is done, the surface should look done (i.e., no wet batter) and the surface should be slightly puffed up. When the cake is cooling, the puffed-up surface will sink a little.

6. Let cake cool completely before serving (or adding ganache).

NOTES: 

• For best results, place cake in the fridge for a few hours to let the flavors really develop. 

• The cake will also taste sweeter after being refrigerated. 

• If desired, top with chocolate ganache before serving. Store any uneaten cake in the fridge.