Damn Good Peanut Butter Banana Cake (gluten free, grain free)
User Reviews
5
Damn Good Peanut Butter Banana Cake (gluten free, grain free)
Description
Damn Good Peanut Butter Banana Cake combines mashed very ripe bananas and natural creamy peanut butter with eggs, maple syrup, and vanilla for the wet ingredients. The dry mix uses finely ground almond flour and coconut flour along with baking soda and salt. Mini chocolate chips are folded into the batter for bursts of flavor and texture. The cake is baked in parchment-lined round pans to help prevent sticking and promote even baking.
The finished cake features moistness from the bananas and peanut butter, with a tender crumb supported by the almond and coconut flours. The chocolate chips contribute subtle sweetness and texture. A peanut butter buttercream frosting uses butter, powdered sugar, additional peanut butter, and almond milk for spreadable richness, and mini chocolate chips garnish the edges.
This cake works well as a special occasion dessert or an indulgent snack for those avoiding gluten and grains. It should be baked fully and cooled before frosting to maintain its structure. The recipe can be adjusted for dairy-free by swapping to vegan butter and dairy-free chocolate chips. Vegan substitutions for the eggs are possible but untested by the original author.
Ingredients
- Wet ingredients
- 3 banana very overripe medium, mashed (1 ¼ cup mashed overripe banana
- 4 egg large, at room temperature
- ¾ cup maple syrup pure
- ¾ cup peanut butter natural creamy, only peanuts & salt as ingredients
- 2 teaspoons vanilla extract
- Dry ingredients
- 2 cups blanched almond flour super fine, packed (I use Bob's Red Mill
- ½ cup coconut flour 56 g, do not pack
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips dairy free if desired
- FOR THE FROSTING:
- ½ cup butter at room temperature, or sub vegan butter
- ½ cup peanut butter natural creamy, just peanuts + salt
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons almond milk unsweetened, or milk of choice; to make the frosting creamy
- To garnish the cake:
- mini chocolate chips around the edges of the cake
Instructions
- Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
- In a large bowl, whisk together mashed bananas, eggs, pure maple syrup, peanut butter and vanilla extract until smooth.
- In a large bowl, whisk the almond flour, coconut flour, baking soda and salt together. Set aside. Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Fold in mini chocolate chips.
- Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 20-30 minutes if using two 8-inch pans and 25-35 minutes for three 6-inch pans. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow cake to cool completely before frosting or removing from the pans. The cake should be room temperature or cold when you frost it. This is very important. Cakes can be made a day ahead and stored in the fridge if you’d like.
- Make your frosting: In the bowl of an electric mixer, add the softened butter and peanut butter and whip on high until light and fluffy. Add powdered sugar, vanilla and 2 tablespoons almond milk. Beat slow at first, then increase speed to high and beat for approximately two minutes. Frosting should be nice and creamy, if you want it extra creamy, add another tablespoon of almond milk and beat again.
- Now it’s time to frost the cake: place about 1-2 tablespoons down onto the cake stand and spread out. Invert 1 cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. If you’d like, you can do a crumb coat for the frosting first (to avoid crumbs in the frosting) by doing the following: Frost the layers as you normally would and then coat the outside of the cake with a very thin layer of frosting and place in fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer.
- Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness. Serves 16.
Notes
- Use vegan butter and dairy-free chocolate chips to make the frosting dairy-free.
- For a vegan version, substitute eggs with flax eggs: mix 4 tablespoons flaxseed meal with 12 tablespoons water and let sit before adding to the batter.
- Line pans with parchment paper and spray well to prevent sticking when baking this cake.
- Ensure bananas are very ripe to provide natural sweetness and moisture.
- Allow cake to cool completely before applying frosting for best results.
User Reviews
Overall Rating
5
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