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Banana Cake with Peanut Butter Frosting

Banana Cake with Peanut Butter Frosting

Katelyn Ryan
This cake is made primarily of almond flour and bananas. It only uses ⅓ cup of sugar, so it is just the right amount of sweet and full of banana flavor.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 611 kcal


Banana Cake

  • 3 ripe bananas mashed
  • cup light brown sugar packed
  • ½ cup unsalted butter melted
  • 2 large eggs room temperature
  • ½ cup Greek yogurt
  • ½ teaspoon pure vanilla extract
  • 2 cups almond flour
  • ¼ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt

Peanut Butter Frosting

  • ½ cup unsalted butter softened
  • ½ cup smooth peanut butter
  • 3 tablespoon honey
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¼ cup powdered sugar sifted


Banana Cake

  • 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 the 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 the 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 a spatula as you are spreading for a pretty effect.
  • Store finished cake in the refrigerator, covered, for up to 5 days.


Calories: 611kcalCarbohydrates: 43gProtein: 14gFat: 46gSaturated Fat: 18gTrans Fat: 1gCholesterol: 108mgSodium: 480mgPotassium: 327mgFiber: 5gSugar: 27gVitamin A: 806IUVitamin C: 4mgCalcium: 194mgIron: 2mg
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