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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

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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Find it online: https://juliandempsey.com/damn-good-peanut-butter-banana-cake-gluten-free-grain-free-recipe/