This Banana Peanut Butter Cake is a delicious, moist, and flavorful gluten-free dessert that combines the sweetness of ripe bananas with the rich, creamy taste of peanut butter. Perfect for those with dietary restrictions, this cake is made with Bob’s Red Mill 1:1 gluten-free flour and features a hint of cinnamon, creating a perfect balance of flavors. Topped with a decadent peanut butter cream cheese frosting, this cake is ideal for celebrations, birthdays, or as an everyday treat. The combination of banana and peanut butter is always a crowd-pleaser, and with easy-to-follow instructions, this recipe is sure to become a favorite!

Ingredients
- 3 ½ cups Bob’s Red Mill 1:1 Gluten-Free Flour
- 1 ½ cups sugar
- ½ teaspoon baking powder
- 3 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¾ cup sour cream (room temperature)
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup Costabile olive oil, plus 2 tablespoons
- 2 tablespoons Costabile butter olive oil
- 1 ¾ cups mashed bananas (about 3 ripe bananas)
Instructions
- Preheat your oven to 300°F (150°C). Line the bottom of a 9×13 baking pan with parchment paper and grease the sides with coconut oil.
- In a medium bowl, whisk together the gluten-free flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, combine the sugar, olive oils, sour cream, and eggs. Use the whisk attachment to mix on medium speed for about 30 seconds, until well blended.
- Add the mashed bananas and vanilla extract to the wet mixture. Mix on medium speed for another 60 seconds until fully combined.
- Gradually add the dry ingredients to the wet ingredients in three parts, mixing on medium speed for 30 seconds after each addition until smooth.
- Pour the batter into the prepared baking pan and smooth the top. Bake on the center rack for 35 to 42 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 to 45 minutes. Then, transfer it to a wire rack to cool completely. Alternatively, you can allow the cake to cool in the pan for about 1 ½ hours.
- Frost the cooled cake with peanut butter cream cheese frosting (see the linked recipe).
Why You’ll Love This Recipe
This Banana Peanut Butter Cake is the perfect dessert for anyone who loves the irresistible combination of banana and peanut butter. It’s made with gluten-free flour, so it’s a great option for those with dietary restrictions, without sacrificing taste or texture. The cake is moist and flavorful, thanks to ripe bananas and a hint of cinnamon. Paired with creamy peanut butter cream cheese frosting, it’s a sweet, indulgent treat that everyone will adore. Perfect for birthdays, celebrations, or as an everyday dessert, this cake will quickly become a favorite!
Tips
- Use ripe bananas: For the best flavor and moisture, use ripe bananas that are spotty and overripe. They’ll add natural sweetness to the cake.
- Room temperature ingredients: Make sure your eggs and sour cream are at room temperature before mixing to ensure the batter comes together smoothly.
- Don’t overmix: When adding the dry ingredients, mix just until combined. Overmixing can lead to a denser cake.
- Check for doneness: Every oven is different, so start checking the cake at 35 minutes by inserting a toothpick into the center. It’s done when the toothpick comes out clean or with a few crumbs attached.
Variations and Substitutions
- Dairy-Free: To make this cake dairy-free, substitute the sour cream with dairy-free yogurt or a non-dairy sour cream alternative. Use a plant-based butter and cream cheese for the frosting.
- Add nuts: For some crunch, consider adding chopped walnuts or pecans to the batter. They pair perfectly with the banana and peanut butter flavors.
- Peanut butter chips: For an extra peanut butter punch, fold in some peanut butter chips into the batter before baking.
- Gluten-Free Flour Substitute: If you don’t need the recipe to be gluten-free, you can replace the gluten-free flour with all-purpose flour, but the consistency may differ slightly.
FAQs
- Can I make this cake ahead of time?
Yes! You can make the cake up to 1 day ahead and store it covered at room temperature. Frost just before serving for the freshest taste. - Can I freeze this cake?
Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil, and store it in the freezer. Thaw at room temperature and frost when ready to serve. - Can I use a different frosting?
Absolutely! While peanut butter cream cheese frosting is recommended for this recipe, you can also use chocolate frosting, vanilla buttercream, or even a simple glaze if you prefer.
Serving Suggestions
This Banana Peanut Butter Cake pairs wonderfully with a cup of coffee or a glass of milk. Serve it as a special dessert for a birthday party or holiday celebration, or enjoy it as a delicious treat for an afternoon snack. For an extra touch, garnish with chopped peanuts or banana slices on top of the frosting.
Banana Peanut Butter Cake
24
servings15
minutes42
minutesIngredients
3 ½ cups Bob’s Red Mill 1:1 Gluten-Free Flour
1 ½ cups sugar
½ teaspoon baking powder
3 teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
¾ cup sour cream (room temperature)
3 large eggs
2 teaspoons vanilla extract
¾ cup Costabile olive oil, plus 2 tablespoons
2 tablespoons Costabile butter olive oil
1 ¾ cups mashed bananas (about 3 ripe bananas)
Directions
- Preheat your oven to 300°F (150°C). Line the bottom of a 9×13 baking pan with parchment paper and grease the sides with coconut oil.
- In a medium bowl, whisk together the gluten-free flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, combine the sugar, olive oils, sour cream, and eggs. Use the whisk attachment to mix on medium speed for about 30 seconds, until well blended.
- Add the mashed bananas and vanilla extract to the wet mixture. Mix on medium speed for another 60 seconds until fully combined.
- Gradually add the dry ingredients to the wet ingredients in three parts, mixing on medium speed for 30 seconds after each addition until smooth.
- Pour the batter into the prepared baking pan and smooth the top. Bake on the center rack for 35 to 42 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 to 45 minutes. Then, transfer it to a wire rack to cool completely. Alternatively, you can allow the cake to cool in the pan for about 1 ½ hours.
- Frost the cooled cake with peanut butter cream cheese frosting (see the linked recipe).
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