Cake

1/2+1/3 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons creamy peanut butter
1 tablespoon Smart Balance
6T firmly packed light brown sugar
1/4 cup chopped dark chocolate, 70% or higher (optional)
2T amaretto (optional)
3/4 teaspoon vanilla extract
1 egg or 1/4 cup egg substitute
1/2 cup mashed ripe banana (1 large)
1/4 cup + 2T skim milk

Frosting

3/4 cup nonfat cream cheese
1/4 cup creamy peanut butter (not natural)
6-8T confectioner’s sugar

Instructions:

1. Make the frosting by whipping the cream cheese and peanut butter together until very creamy. You can use an electric mixer to add fluffiness, but I used a fork. Add the sugar and mix well. Taste frosting and add extra sugar if desired. Place in the refrigerator, covered.

2. Preheat oven to 350 degrees. Sift or whisk together the first four ingredients in a medium bowl and set aside. Using a mixer, cream the butter, sugar and peanut butter in a large bowl until well mixed. Add the eggs, vanilla, amaretto, chocolate and mashed banana and beat for another minute. Gradually add the flour mixture and milk. Mix well.

3. Divide batter evenly into 6 muffin cups lined with muffin papers. Bake for 20-22 minutes, or until a toothpick comes out clean.

4. Remove muffins from the pan after about 10 minutes and let cool completely before icing. We had a decorative icing kit, but you can use a knife or a plastic bag with a small hole cut in the corner to pipe it on.