Damn Good Peanut Butter Banana Cake (Gluten-Free, Grain-Free) Recipe

ByJulian Dempsey
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Introduction

This Damn Good Peanut Butter Banana Cake is a moist, flavorful treat that’s both gluten free and grain free. Loaded with ripe bananas, creamy peanut butter, and studded with chocolate chips, it’s perfect for any celebration or simply satisfying a sweet craving.

A three-layer cake is shown with light brown sponge filled and covered with creamy beige frosting. The sponge layers have small dark chocolate chips spread inside. Between each sponge layer is a thin layer of the same beige frosting. The cake’s side is decorated with a thick band of dark chocolate chips around the bottom. The cake sits on a dark gray cake stand with a wooden base against a white marbled texture background. A woman’s hand is holding a cake slice server lifting a slice from the cake. A white and black striped cloth and a spoon are in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 very overripe medium bananas, mashed (1 ¼ cup mashed)
  • 4 large eggs, at room temperature
  • ¾ cup (234g) pure maple syrup
  • ¾ cup (192g) natural creamy peanut butter (only peanuts & salt)
  • 2 teaspoons vanilla extract
  • 2 cups (224g) packed super fine blanched almond flour
  • ½ cup (56g) coconut flour (do not pack)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (180g) mini chocolate chips, dairy free if desired
  • For the frosting:
  • ½ cup (113g) butter, at room temperature (or vegan butter)
  • ½ cup (128g) natural creamy peanut butter (just peanuts + salt)
  • 2 cups (226g) powdered sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons unsweetened almond milk (or milk of choice)
  • To garnish the cake:
  • Mini chocolate chips around the edges of the cake

Instructions

  1. Step 1: Preheat the oven to 350°F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray the parchment paper and sides of the pans with nonstick cooking spray. Using parchment paper is essential to prevent sticking.
  2. Step 2: In a large bowl, whisk together the mashed bananas, eggs, maple syrup, peanut butter, and vanilla extract until smooth.
  3. Step 3: In another large bowl, whisk the almond flour, coconut flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until well combined. Fold in the mini chocolate chips.
  4. Step 4: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 20-30 minutes if using two 8-inch pans, or 25-35 minutes for three 6-inch pans. The cakes are done when a tester inserted comes out clean or with just a few crumbs. Let the cakes cool completely, preferably to room temperature or cold, before frosting.
  5. Step 5: To make the frosting, beat the softened butter and peanut butter in an electric mixer on high until light and fluffy. Add powdered sugar, vanilla, and 2 tablespoons almond milk. Start mixing slowly, then increase speed to high and beat for about two minutes. If the frosting isn’t creamy enough, add another tablespoon of almond milk and mix again.
  6. Step 6: Frost the cake by placing 1-2 tablespoons of frosting on the cake stand and spreading it out. Invert one cake layer onto the stand, then spread about ½ heaping cup of frosting between each layer. Repeat with the remaining layers, then frost the top and sides. For a cleaner finish, apply a thin crumb coat first and chill for 10-15 minutes before finishing the frosting. Garnish with mini chocolate chips around the edges.
  7. Step 7: Serve and enjoy! The cake serves 16.

Tips & Variations

  • Use very overripe bananas for maximum sweetness and moisture.
  • Choosing natural peanut butter with just peanuts and salt ensures a pure flavor and better texture.
  • For a vegan version, substitute eggs with flax eggs and use vegan butter.
  • Adding a crumb coat helps achieve a clean frosting finish without crumbs.
  • Swap mini chocolate chips for chopped nuts for a crunchy variation.

Storage

Store the cake covered in the refrigerator for 5-7 days to maintain freshness. Let it come to room temperature before serving for the best texture. You can also freeze individual slices wrapped tightly for up to 2 months; thaw in the fridge overnight and frost after thawing if desired.

How to Serve

The image shows a three-layer round cake covered in smooth light brown frosting, standing tall on a round white cake stand with a wooden base. The bottom edge of the cake is decorated with an even band of dark chocolate chips, adding texture and contrast. Around the base, scattered chocolate chips lie on a white marbled surface, alongside a white bowl with a spoon containing a light brown spread, and a white bowl with more chocolate chips. In the background, a glass bottle filled with milk is partially visible. A white cloth with thin black stripes lies folded on the surface near the cake. The scene is bright and clean with soft, natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, simply use dairy-free butter or vegan butter in the frosting, and choose dairy-free chocolate chips to keep the cake dairy-free.

What if I don’t have almond flour?

Almond flour is essential for the texture and moisture of this cake. Coconut flour alone won’t work as a substitute because it absorbs a lot of liquid. For an alternative, look for other nut flours like hazelnut, but adjustments to liquid may be needed.

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Damn Good Peanut Butter Banana Cake (Gluten-Free, Grain-Free) Recipe

★★★★★

4.5 from 51 reviews
  • Author: Julian
  • Total Time: 45 minutes
  • Yield: 16 servings 1x
  • Diet: Gluten Free
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Description

This Damn Good Peanut Butter Banana Cake is a moist, gluten-free and grain-free treat combining creamy peanut butter with ripe bananas and dairy-free mini chocolate chips. Perfectly layered with a rich peanut butter frosting, this cake offers a delicious, naturally sweetened dessert option that accommodates dietary restrictions without compromising flavor.

Ingredients

Scale

Wet Ingredients

  • 3 very overripe medium bananas, mashed (1 ¼ cup mashed overripe banana)
  • 4 large eggs, at room temperature
  • ¾ cup (234g) pure maple syrup
  • ¾ cup (192g) natural creamy peanut butter (only peanuts & salt as ingredients)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups (224g) packed super fine blanched almond flour (Bob’s Red Mill recommended)
  • ½ cup (56g) coconut flour (do not pack)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (180g) mini chocolate chips, dairy free if desired

For the Frosting

  • ½ cup (113g) butter, at room temperature (or substitute vegan butter)
  • ½ cup (128g) natural creamy peanut butter (just peanuts + salt)
  • 2 cups (226g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons unsweetened almond milk (or milk of choice), to make the frosting creamy

To Garnish

  • Mini chocolate chips around the edges of the cake

Instructions

  1. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). 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 pans with nonstick cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup, natural creamy peanut butter, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together the super fine blanched almond flour, coconut flour, baking soda, and salt. Then add the dry ingredients to the wet ingredients and mix with a wooden spoon until fully incorporated. Fold in the mini chocolate chips gently.
  4. Fill Pans and Bake: Divide the batter evenly between the prepared pans. Use a spatula to smooth the tops of the batter. Bake for 25-35 minutes if using three 6-inch pans or 20-30 minutes if using two 8-inch pans. The cakes are done when a tester inserted in the center comes out clean or with just a few crumbs attached. Let the cakes cool completely in the pans before removing or frosting.
  5. Prepare Frosting: In an electric mixer bowl, whip the softened butter and peanut butter on high speed until light and fluffy. Add powdered sugar, vanilla extract, and 2 tablespoons of almond milk. Beat slowly at first to combine, then increase to high speed and beat for about two minutes until creamy. Add the additional tablespoon of almond milk if a creamier texture is desired, then beat again.
  6. Frost the Cake: Place 1-2 tablespoons of frosting on the cake stand and spread it out to secure the cake. Invert one cake layer onto the stand, spread about ½ heaping cup of frosting between each layer as you stack them. Frost the top and sides of the cake with the remaining frosting. Optionally, apply a crumb coat by spreading a thin layer of frosting over the entire cake and chilling it for 10-15 minutes before final frosting to prevent crumbs in the outer layer.
  7. Garnish and Store: Decorate the edges of the cake with mini chocolate chips as desired. Store the cake covered in the refrigerator for 5-7 days to maintain freshness. Let the cake come to room temperature before serving for best flavor.

Notes

  • Use very overripe bananas for natural sweetness and moisture.
  • Ensure the cake is completely cooled to room temperature or chilled before frosting to prevent melting.
  • For a dairy-free version, substitute butter with vegan butter and use dairy-free chocolate chips.
  • Do not pack coconut flour when measuring, to maintain correct texture.
  • Chocolate chips can be dairy-free or regular depending on dietary preference.
  • This cake can be prepared a day ahead and stored refrigerated before frosting.
  • Using parchment paper is essential to prevent the cake from sticking to pans.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peanut butter banana cake, gluten free cake, grain free cake, dairy free dessert, peanut butter cake, banana cake, healthy dessert

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