I had a few ripe bananas to use up (plus more in the freezer for smoothies) so I decided to bake something tasty. We are trying to eat healthy and cut back, especially with gyms closed. Granted that we still like to end our day with something sweet, I wanted to create something sweet but forgiving. This Banana Cake with Peanut Butter Frosting is everything I wanted it to be and more.
What is in this delectable Banana Cake?
- Flour(s): The primary flour in this cake is almond flour. While this cake may not be gluten-free, only a very small amount of all-purpose flour is in the cake batter to provide additional stability to the texture.
- Bananas: As I was talking about earlier, it is absolutely necessary to use ripe bananas for this cake. We are talking about the ripe bananas that are too ripe to snack on, but not so ripe that the peel is completely black.
- Greek Yogurt: Since we are trying to make a healthier cake, Greek Yogurt is a nice additional protein packed element. If you do not have any on hand, you can certainly replace it with sour cream.
- All the Usual Stuff: In addition to the above, there is ground cinnamon, vanilla extract, baking powder, eggs, melted butter, and salt.
The cake is made primarily of almond flour and bananas. It only uses 1/3 cup of sugar, so it is just the right amount of sweet flavor and full of banana. The peanut butter frosting also uses very little sugar, only a 1/4 cup powdered sugar and 3 tbsp of honey.
This Banana Cake satisfies every urge you may have for cake without the guilt. It would be a delicious breakfast paired with coffee or a yummy, almost guilt-free dessert after dinner. (Midnight snacking on this cake is allowed as well.) Whatever time of the day you enjoy a slice of this delicious cake, I hope it adds a little joy to your day.
You may also like:
- Low-Carb Blueberry Coffee Cake
- Fluffy Peanut Butter Frosting
- Fudgy Brownies with Peanut Butter Frosting
- Gluten-Free Banana Cake with Vanilla Frosting
- Mom’s Simple Vanilla Buttercream
Banana Cake with Peanut Butter Frosting
- Preheat oven to 350° F. Grease a 9-in round baking pan, set aside.
- In a mixing bowl fitted with the paddle attachment, mix the mashed bananas and brown sugar until well combined. Add the eggs, one at a time, beating after each addition until combined. Add the melted butter, yogurt, and vanilla, mixing until well incorporated.
- In a small bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, and cinnamon. Add to the batter, all at once. Mix until everything is well incorporated, being careful not to over mix.
- Pour batter into prepared pan. Bake for 30-35 minutes, until a toothpick inserted into center comes out clean. Allow cake to cool before removing from pan.
Peanut Butter Frosting
- In a mixing bowl fitted with the paddle attachment, mix together the peanut butter, softened butter, salt, honey, and vanilla until light and fluffy, about 2-3 minutes.
- Add the powdered sugar and beat for an additional 2-3 minutes until fluffy.
- Once cake has completely cooled. Pour all of the frosting onto the center of the cake. Using a spatula, evenly spread frosting outward to all sides. Swirl frosting with spatula as you are spreading for pretty affect.
- Store finished cake in the refrigerator, covered, for up to 5 days.