Guess who’s again? Again once more. One other AK cake recipe is again. Inform yo pals.
Hopefully you get that Eminem music reference and if not, let’s simply transfer alongside to this DAMN GOOD PEANUT BUTTER BANANA CAKE. And shock: this simple banana cake is gluten free, grain free and simply dairy free too. It’s a bit of more healthy than most desserts, making it excellent for kiddo’s birthdays, or simply anytime you need a DAMN GOOD cake.
I created this recipe nearly 5 years in the past on a whim and shared it as considered one of my annual Valentine’s Day cake recipes. Since then, I’ve already made it numerous instances with numerous frostings (cream cheese, chocolate, vanilla and pb); however I discovered that pairing the peanut butter banana cake with peanut butter frosting was the clear winner. You realize what they are saying: double the peanut butter, double the love.
Jk, that’s solely me. ANYWAY, this cake is so good that I needed to make it for the season finale of Good Temper Meals. Watch it right here or scroll under to see it!
Elements on this gluten free peanut butter banana cake recipe
- Almond flour: I like to recommend utilizing a positive blanched almond flour. Be sure you pack the almond flour such as you would with brown sugar!
- Coconut flour: this can be a nice gluten free flour to assist soak up moisture in recipes and in addition add fiber and diet. No have to pack the coconut flour.
- Vanilla: a necessary in baking.
- Eggs: this peanut butter banana cake recipe requires 4 eggs to assist create a fluffy consistency and texture. To make this cake vegan you may strive utilizing 4 flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water), however please know that I haven’t examined a vegan verison.
- Bananas: you’ll get main scrumptious, moist banana bread vibes however in cake type (omg sure). Be sure that your bananas are ripe to offer an excellent quantity of all-natural sweetness.
- Pure maple syrup: I really like love baking with pure maple syrup for a contact of sweetness and moisture in baking.
- Peanut butter: as a result of it’s a peanut butter cake, in fact! Make sure you use an all pure creamy peanut butter that has simply peanuts + salt. I really like this model for something/all the things however Dealer Joe’s and Complete Meals each promote superior peanut butters with simply peanuts + salt because the substances. You’ll use peanut butter in each the cake batter and the fluffy peanut butter frosting.
- Mini chocolate chips: all the things’s higher with a bit of chocolate, proper? You’ll add some mini chocolate chips on to the cake batter, however be happy to jazz it up with some on the highest & sides after you frost. Be at liberty to make use of dairy free mini chocolate chips like these should you’d like.
- Butter: together with the creamy peanut butter, the frosting requires butter to create an extremely scrumptious peanut butter buttercream. Be at liberty to make use of a vegan buttery stick, too.
- Powdered sugar: provides the right quantity of sweetness to the frosting. You can too strive my paleo powdered sugar recipe!
Can I exploit completely different flour?
Sadly, no, I can’t suggest a flour substitute on this cake recipe as it would come out a lot otherwise. Please follow the almond flour and coconut flour.
Dairy free and vegan swaps
- To make dairy free: merely use vegan butter within the frosting (akin to Earth Steadiness) and dairy free chocolate chips (akin to Take pleasure in Life).
- To make vegan: I haven’t tried making this cake vegan, however you may strive changing the eggs with flax eggs. Discover ways to make flax eggs right here, and let me know if the feedback should you give it a shot! Then you should definitely make the above dairy free swaps as properly.
Let’s discuss concerning the fluffy peanut butter frosting
Guys. This peanut butter frosting is fluffy, completely candy and barely addicting. To make it you’ll want simply:
- Softened butter (or a vegan buttery stick)
- Powdered sugar
- Pure, creamy peanut butter
- Vanilla
- A couple of splashes of almond milk to make it additional creamy
Whip it up and unfold it on to take this banana cake to the NEXT LEVEL. I re-tested it a few instances to make it excellent, and let’s simply say Abra and I have been straight dipping apples in it the second time round. If in case you have additional frosting I’d suggest utilizing it as a dip to your favourite fruit, pretzels, graham crackers or perhaps a cookie recipe!
Suggestions for making this grain free peanut butter banana cake
- Use the correct instruments. You want just a few important kitchen instruments for this recipe together with: 6 inch cake pans (or you need to use two 8-inch pans), parchment paper, an offset spatula for the frosting, an excellent set of mixing bowls and a cake stand.
- Use ripe bananas. Ensure you select bananas with just a few brown spots. This helps acquire the right cake texture, sweetness and consistency.
- Cool earlier than frosting. Please you should definitely comply with the instructions as written, and wait till the cake layers are fully cool earlier than frosting them. After they’re frosted, I like to recommend storing this gluten free peanut butter banana cake within the fridge for optimum freshness.
- Do a crumb coat. Frost the layers as you usually would, coat the skin of the cake with a really skinny layer of frosting, after which place the cake within the fridge for 10-Quarter-hour earlier than you end frosting. That is in order that the crumbs stick with this layer of frosting and never your primary layer.
The right way to retailer this simple peanut butter banana cake
Among the finest components about this simple banana cake recipe is which you can make it 1-2 days forward of time. I wish to make the desserts forward of time and preserve them within the fridge for simple assemble, however you can even retailer it after you’ve frosted the cake too.
- To retailer: be happy to go away the fully-frosting peanut butter banana cake on the countertop wrapped in tinfoil for in the future. After that, switch the cake to the fridge for as much as 5 days.
- To freeze: you possibly can truly freeze this peanut butter banana cake both frosted or unfrosted for as much as 2 months! Once you’re able to serve it, merely thaw it within the fridge in a single day after which let the cake come to room temperature earlier than serving.
Extra cake recipes you’ll love
Get all of my scrumptious cake recipes right here!
I hope you like this grain free peanut butter banana cake as a lot as we did! For those who make it, you should definitely depart a remark under and price the recipe. xo!
The
Bold Kitchen
Cookbook
125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Rattling Good Peanut Butter Banana Cake (gluten free, grain free)
Rattling good grain free peanut butter banana cake stuffed with mini chocolate chips and topped with a luscious peanut butter frosting. This unbelievable gluten free peanut butter banana cake recipe is straightforward to make and excellent for Valentine’s Day, birthdays and particular events!
Elements
- Moist substances
- 3 very overripe medium bananas, mashed (1 ¼ cup mashed overripe banana)
- 4 giant eggs, at room temperature
- ¾ cup (234g) pure maple syrup
- ¾ cup (192g) pure creamy peanut butter (solely peanuts & salt as substances)
- 2 teaspoons vanilla extract
- Dry substances
- 2 cups (224g) packed tremendous positive blanched almond flour (I exploit Bob’s Pink Mill)
- ½ cup (56g) coconut flour (don’t 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 sub vegan butter)
- ½ cup (128g) pure creamy peanut butter (simply peanuts + salt)
- 2 cups (226g) powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons unsweetened almond milk (or milk of selection), to make the frosting creamy
- To garnish the cake:
- Mini chocolate chips across the edges of the cake
Directions
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Preheat oven to 350 levels F. Line the underside of three 6-inch spherical cake pans or two 8-inch spherical 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 more likely to stick. Please don’t forget.
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In a big bowl, whisk collectively mashed bananas, eggs, pure maple syrup, peanut butter and vanilla extract till easy.
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In a big bowl, whisk the almond flour, coconut flour, baking soda and salt collectively. Put aside. Add dry substances to moist substances and blend with a picket spoon till properly mixed. Fold in mini chocolate chips.
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Divide batter evenly between pans and unfold out with a spatula to easy the tops. Bake for 20-Half-hour if utilizing two 8-inch pans and 25-35 minutes for 3 6-inch pans. Muffins are accomplished when a tester comes out clear or with only a few crumbs connected. Enable cake to chill fully earlier than frosting or eradicating from the pans. The cake must be room temperature or chilly while you frost it. This is essential. Muffins might be made a day forward and saved within the fridge should you’d like.
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Make your frosting: Within the bowl of an electrical mixer, add the softened butter and peanut butter and whip on excessive till gentle and fluffy. Add powdered sugar, vanilla and a couple of tablespoons almond milk. Beat sluggish at first, then improve velocity to excessive and beat for roughly two minutes. Frosting must be good and creamy, in order for you it additional creamy, add one other tablespoon of almond milk and beat once more.
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Now it’s time to frost the cake: place about 1-2 tablespoons down onto the cake stand and unfold out. Invert 1 cake onto the cake stand, add about ½ heaping cup frosting between every layer, repeat with every cake, then frost the highest and sides of the cake with the remaining frosting. For those who’d like, you are able to do a crumb coat for the frosting first (to keep away from crumbs within the frosting) by doing the next: Frost the layers as you usually would after which coat the skin of the cake with a really skinny layer of frosting and place in fridge for 10-Quarter-hour earlier than you end frosting. That is in order that the crumbs stick with this layer of frosting and never your primary layer.
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Cake will keep good for 5-7 days within the fridge, and must be coated to make sure freshness. Serves 16.
Recipe Notes
To make vegan: I have never tried making this cake vegan, however if you wish to strive you need to use 4 flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water).
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats
