An easy sugar-free, flourless cake from Petite Kitchen. Went down well for a morning tea for 9, including teens and a toddler. I love recipes where you just mix everything in one bowl - less cleaning up!

1 c peanut butter (or any nut butter)
2 mashed banans
3 tbs honey, plus 3 tbs for glaze
3 eggs
1/2 c raisins (or any dried fruit)
1 tsp baking soda
1 tsp apple cider vinegar

Preheat oven to 160C and grease and line a cake tin.
Mix all the ingredients in a bowl using a potato masher to break up the banana. Pour into tin and bake for around 30 min until cooked through. Allow to cool then drizzle with melted honey.

1 cup peanut butter (any nut butter works well)
2 bananas, mashed
3 tbsp honey, plus 2-3 tbsp for the glaze
3 eggs
1/2  cup raisins (any dried fruit works well)
1 tsp baking soda
1 tsp apple cider vinegar

Preheat the oven to 160°C and grease a cake tin with coconut oil or butter.

Place all of the ingredients in to a large mixing bowl. Using a potato masher, mash the batter until the mixture resembles a smooth paste.

Pour the batter in to the prepared cake tin. Bake for 25-30 minutes or until a skewer comes out clean. Allow cake to cool.  Once cooled, invert carefully on to a plate, then drizzle with the remaining honey.
- See more at: http://www.petite-kitchen.com/2013/05/banana-and-peanut-butter-bundt-cake.html#uds-search-results