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 straightforward banana cake is gluten free, grain free and simply dairy free too. It’s a bit more healthy than most desserts, making it good for kiddo’s birthdays, or simply anytime you desire a DAMN GOOD cake.
I created this recipe nearly 5 years in the past on a whim and shared it as one among my annual Valentine’s Day cake recipes. Since then, I’ve already made it numerous occasions 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 recognize 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!
Substances on this gluten free peanut butter banana cake recipe
- Almond flour: I like to recommend utilizing a tremendous blanched almond flour. Ensure you pack the almond flour such as you would with brown sugar!
- Coconut flour: it is a nice gluten free flour to assist soak up moisture in recipes and in addition add fiber and diet. No must pack the coconut flour.
- Vanilla: a vital 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 can attempt 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). Ensure your bananas are ripe to supply a very good quantity of all-natural sweetness.
- Pure maple syrup: I 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! Be sure you use an all pure creamy peanut butter that has simply peanuts + salt. I like this model for something/every part however Dealer Joe’s and Entire Meals each promote superior peanut butters with simply peanuts + salt because the components. You’ll use peanut butter in each the cake batter and the fluffy peanut butter frosting.
- Mini chocolate chips: every part’s higher with a bit chocolate, proper? You’ll add some mini chocolate chips on to the cake batter, however be at liberty 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 in case 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 proper quantity of sweetness to the frosting. It’s also possible to attempt my paleo powdered sugar recipe!
Can I take advantage of totally different flour?
Sadly, no, I can not advocate a flour substitute on this cake recipe as it can come out a lot in a different way. Please keep on with the almond flour and coconut flour.
Dairy free and vegan swaps
- To make dairy free: merely use vegan butter within the frosting (reminiscent of Earth Steadiness) and dairy free chocolate chips (reminiscent of Take pleasure in Life).
- To make vegan: I haven’t tried making this cake vegan, however you can attempt changing the eggs with flax eggs. Discover ways to make flax eggs right here, and let me know if the feedback in case you give it a shot! Then you’ll want to make the above dairy free swaps as properly.
Let’s speak in regards to 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 number 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 occasions to make it good, and let’s simply say Abra and I had been straight dipping apples in it the second time round. When you’ve got additional frosting I’d advocate utilizing it as a dip on your favourite fruit, pretzels, graham crackers or perhaps a cookie recipe!
Suggestions for making this grain free peanut butter banana cake
- Use the best instruments. You want a couple of important kitchen instruments for this recipe together with: 6 inch cake pans (or you should utilize two 8-inch pans), parchment paper, an offset spatula for the frosting, a very good set of mixing bowls and a cake stand.
- Use ripe bananas. Be certain you select bananas with a couple of brown spots. This helps get hold of the proper cake texture, sweetness and consistency.
- Cool earlier than frosting. Please you’ll want to comply with the instructions as written, and wait till the cake layers are utterly 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 persist with this layer of frosting and never your important layer.
Tips on how to retailer this straightforward peanut butter banana cake
Top-of-the-line components about this straightforward banana cake recipe is that you could make it 1-2 days forward of time. I wish to make the desserts forward of time and hold them within the fridge for simple assemble, however you may as well retailer it after you’ve frosted the cake too.
- To retailer: be at liberty 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 may truly freeze this peanut butter banana cake both frosted or unfrosted for as much as 2 months! If 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’re keen on this grain free peanut butter banana cake as a lot as we did! When you make it, you’ll want to go away a remark under and charge the recipe. xo!
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Rattling Good Peanut Butter Banana Cake (gluten free, grain free)
Rattling good grain free peanut butter banana cake full of mini chocolate chips and topped with a luscious peanut butter frosting. This unbelievable gluten free peanut butter banana cake recipe is simple to make and excellent for Valentine’s Day, birthdays and particular events!
Substances
- Moist components
- 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 components)
- 2 teaspoons vanilla extract
- Dry components
- 2 cups (224g) packed tremendous tremendous blanched almond flour (I take advantage of Bob’s Purple 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 alternative), 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 prone 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 clean.
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In a big bowl, whisk the almond flour, coconut flour, baking soda and salt collectively. Put aside. Add dry components to moist components and blend with a wood 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 clean the tops. Bake for 20-Half-hour if utilizing two 8-inch pans and 25-35 minutes for 3 6-inch pans. Desserts are carried out when a tester comes out clear or with only a few crumbs connected. Permit cake to chill utterly earlier than frosting or eradicating from the pans. The cake must be room temperature or chilly while you frost it. This is essential. Desserts may be made a day forward and saved within the fridge in case 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 pair of tablespoons almond milk. Beat gradual at first, then enhance velocity to excessive and beat for roughly two minutes. Frosting must be good and creamy, if you need 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. When you’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 persist with this layer of frosting and never your important 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 not tried making this cake vegan, however if you wish to attempt you should utilize 4 flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water).
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
