Bet who’s again? Again once more. Every other AK cake recipe is again. Inform yo buddies.
Confidently you get that Eminem music reference and if now not, let’s simply transfer alongside to this DAMN GOOD PEANUT BUTTER BANANA CAKE. And wonder: this straightforward banana cake is gluten unfastened, grain unfastened and simply dairy unfastened too. It’s a bit of more healthy than maximum truffles, making it absolute best for kiddo’s birthdays, or simply anytime you wish to have a DAMN GOOD cake.
I created this recipe virtually 5 years in the past on a whim and shared it as one in every of my annual Valentine’s Day cake recipes. Since then, I’ve already made it numerous instances with quite a lot of frostings (cream cheese, chocolate, vanilla and pb); however I discovered that pairing the peanut butter banana cake with peanut butter frosting was once the transparent winner. You understand what they are saying: double the peanut butter, double the affection.
Jk, that’s most effective me. ANYWAY, this cake is so just right that I needed to make it for the season finale of Excellent Temper Meals. Watch it right here or scroll under to peer it!
Elements on this gluten unfastened peanut butter banana cake recipe
- Almond flour: I like to recommend the usage of a wonderful blanched almond flour. Be sure to pack the almond flour like you may with brown sugar!
- Coconut flour: it is a nice gluten unfastened flour to assist soak up moisture in recipes and in addition upload fiber and vitamin. No wish to pack the coconut flour.
- Vanilla: an crucial 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 should take a look at the usage of 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 primary scrumptious, wet banana bread vibes however in cake shape (omg sure). Make certain your bananas are ripe to supply a just right quantity of all-natural sweetness.
- Natural maple syrup: I really like love baking with natural maple syrup for a marginally of sweetness and moisture in baking.
- Peanut butter: as it’s a peanut butter cake, in fact! You should definitely use an all pure creamy peanut butter that has simply peanuts + salt. I really like this logo for anything else/the whole thing 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: the whole thing’s higher with a bit of chocolate, proper? You’ll upload some mini chocolate chips immediately to the cake batter, however be happy to jazz it up with some at the most sensible & facets after you frost. Be happy to make use of dairy unfastened mini chocolate chips like those in the event you’d like.
- Butter: at the side of the creamy peanut butter, the frosting requires butter to create a shockingly scrumptious peanut butter buttercream. Be happy to make use of a vegan buttery stick, too.
- Powdered sugar: provides the easiest quantity of sweetness to the frosting. You’ll additionally take a look at my paleo powdered sugar recipe!
Can I exploit other flour?
Sadly, no, I can’t counsel a flour replace on this cake recipe as it’ll pop out a lot otherwise. Please keep on with the almond flour and coconut flour.
Dairy unfastened and vegan swaps
- To make dairy unfastened: merely use vegan butter within the frosting (reminiscent of Earth Steadiness) and dairy unfastened chocolate chips (reminiscent of Experience Existence).
- To make vegan: I haven’t attempted making this cake vegan, however you should take a look at changing the eggs with flax eggs. Discover ways to make flax eggs right here, and let me know if the feedback in the event you give it a shot! Then make sure you make the above dairy unfastened swaps as neatly.
Let’s communicate in regards to the fluffy peanut butter frosting
Guys. This peanut butter frosting is fluffy, completely candy and reasonably addicting. To make it you’ll want simply:
- Softened butter (or a vegan buttery stick)
- Powdered sugar
- Herbal, creamy peanut butter
- Vanilla
- A couple of splashes of almond milk to make it further creamy
Whip it up and unfold it directly to take this banana cake to the NEXT LEVEL. I re-tested it a few instances to make it absolute best, and let’s simply say Abra and I had been directly dipping apples in it the second one time round. When you have further frosting I’d counsel the usage of it as a dip on your favourite fruit, pretzels, graham crackers or perhaps a cookie recipe!
Pointers for making this grain unfastened peanut butter banana cake
- Use the best equipment. You want a couple of crucial kitchen equipment for this recipe together with: 6 inch cake pans (or you’ll be able to use two 8-inch pans), parchment paper, an offset spatula for the frosting, a just right set of blending bowls and a cake stand.
- Use ripe bananas. Make sure to make a choice bananas with a couple of brown spots. This is helping download the easiest cake texture, sweetness and consistency.
- Cool prior to frosting. Please make sure you apply the instructions as written, and wait till the cake layers are utterly cool prior to frosting them. After they’re frosted, I like to recommend storing this gluten unfastened peanut butter banana cake within the refrigerator for optimum freshness.
- Do a crumb coat. Frost the layers as you most often would, coat the out of doors of the cake with an overly skinny layer of frosting, after which position the cake within the refrigerator for 10-Quarter-hour prior to you end frosting. That is in order that the crumbs persist with this sediment of frosting and now not your major layer.
Learn how to retailer this straightforward peanut butter banana cake
One of the vital absolute best portions about this straightforward banana cake recipe is that you’ll be able to make it 1-2 days forward of time. I love to make the truffles forward of time and stay them within the refrigerator for simple collect, however you’ll be able to additionally retailer it after you’ve frosted the cake too.
- To retailer: be happy to depart the fully-frosting peanut butter banana cake at the countertop wrapped in tinfoil for someday. After that, switch the cake to the fridge for as much as 5 days.
- To freeze: you’ll be able to in reality freeze this peanut butter banana cake both frosted or unfrosted for as much as 2 months! Whilst you’re in a position to serve it, merely thaw it within the fridge in a single day after which let the cake come to room temperature prior to serving.
Extra cake recipes you’ll love
Get all of my scrumptious cake recipes right here!
I’m hoping you’re keen on this grain unfastened peanut butter banana cake up to we did! If you’re making it, make sure you go away a remark under and charge the recipe. xo!
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125 Ridiculously Excellent For You, On occasion Indulgent, and Completely By no means Dull Recipes for Each and every Meal of the Day
Rattling Excellent Peanut Butter Banana Cake (gluten unfastened, grain unfastened)
Rattling just right grain unfastened peanut butter banana cake full of mini chocolate chips and crowned with a luscious peanut butter frosting. This improbable gluten unfastened peanut butter banana cake recipe is simple to make and absolute best for Valentine’s Day, birthdays and particular events!
Elements
- Rainy substances
- 3 very overripe medium bananas, mashed (1 ¼ cup mashed overripe banana)
- 4 massive eggs, at room temperature
- ¾ cup (234g) natural maple syrup
- ¾ cup (192g) pure creamy peanut butter (most effective peanuts & salt as substances)
- 2 teaspoons vanilla extract
- Dry substances
- 2 cups (224g) packed tremendous wonderful 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 unfastened 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 ground of 3 6-inch spherical cake pans or two 8-inch spherical cake pans with parchment paper rounds. Spray parchment paper and facets of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is prone to stick. Please don’t overlook.
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In a big bowl, whisk in combination mashed bananas, eggs, natural maple syrup, peanut butter and vanilla extract till clean.
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In a big bowl, whisk the almond flour, coconut flour, baking soda and salt in combination. Put aside. Upload dry substances to rainy substances and blend with a wood spoon till neatly blended. Fold in mini chocolate chips.
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Divide batter lightly between pans and unfold out with a spatula to clean the tops. Bake for 20-Half-hour if the usage of two 8-inch pans and 25-35 mins for 3 6-inch pans. Muffins are executed when a tester comes out blank or with only some crumbs hooked up. Permit cake to chill utterly prior to frosting or putting off from the pans. The cake must be room temperature or chilly while you frost it. This is essential. Muffins may also be made an afternoon forward and saved within the refrigerator in the event you’d like.
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Make your frosting: Within the bowl of an electrical mixer, upload the softened butter and peanut butter and whip on prime till mild and fluffy. Upload powdered sugar, vanilla and a couple of tablespoons almond milk. Beat sluggish to start with, then building up pace to prime and beat for about two mins. Frosting must be great and creamy, if you wish to have it further creamy, upload any other tablespoon of almond milk and beat once more.
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Now it’s time to frost the cake: position about 1-2 tablespoons down onto the cake stand and unfold out. Invert 1 cake onto the cake stand, upload about ½ heaping cup frosting between every layer, repeat with every cake, then frost the highest and facets of the cake with the rest frosting. In the event you’d like, you’ll be able to do a crumb coat for the frosting first (to steer clear of crumbs within the frosting) through doing the next: Frost the layers as you most often would after which coat the out of doors of the cake with an overly skinny layer of frosting and position in refrigerator for 10-Quarter-hour prior to you end frosting. That is in order that the crumbs persist with this sediment of frosting and now not your major layer.
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Cake will keep just right for 5-7 days within the refrigerator, and must be coated to make sure freshness. Serves 16.
Recipe Notes
To make vegan: I have never attempted making this cake vegan, but when you wish to have to take a look at you’ll be able to use 4 flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water).
Recipe through: Monique Volz // Bold Kitchen | Images through: Devour Love Eats