Fluffy grain-free peanut butter banana bread cake with a fudgy chocolate frosting. The iconic banana + peanut + chocolate flavor combination gets taken to a whole new level with this banana cake!
Ingredients
Wet
- 1 cup ripe mashed bananas the darker the better (~2.5 super ripe bananas - mine were black!)
- 2 ea large eggs
- ¼ cup coconut oil melted & cooled
- ⅓ cup maple syrup
- ⅓ cup creamy natural peanut butter
- 1 tsp vanilla extract
Dry
- 2 ¼ cups super fine blanched almond flour
- 3 tbsp coconut flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Chocolate Peanut Butter Frosting
- ¾ cup powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tbsp creamy natural peanut butter
- ¼ cup + 1 tbsp almond milk leave out extra tbsp if you prefer a thicker frosting
- 1 tsp vanilla extract
- salt pinch
Instructions
- Preheat the oven to 350F and line a 8”x8” pan with parchment paper.
- In a large bowl, whisk together the wet ingredients until combined.
- In a separate, smaller bowl, whisk together the dry ingredients.
- Add dry ingredients to bowl of wet ingredients, and stir until just combined
- Move batter to the parchment-lined 8”x8” pan and spread in an even layer with a spatula. Bake at 350F for 30-35 minutes (mine took 32 minutes), or until top and edges are golden brown and a toothpick/knife inserted comes out crumb-free (mine was moist, but not sticky with no visible crumbs).
- Let cake cool completely on a wire rack, and then move to the freezer for 20-30 minutes prior to frosting. This will make the frosting easier to spread.
- Next, make your chocolate frosting. Add all ingredients to a bowl and whisk together with a hand blender until smooth.I like to use a deeper bowl so powdered sugar / cocoa powder doesn’t fly everywhere in my kitchen.
- Remove cake from the freezer and top with frosting, spreading into an even layer with a spatula.
- Cut into 12 slices, making sure to clean the knife in between cuts. Enjoy!
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