Banana Cake with Peanut Butter Frosting

4 from 1 vote

Banana Cake with Peanut Butter Frosting

Prep: 30

Cook: 40

Chill: 20

Total: 1 30

Nobody will guess that this banana cake is free of gluten and refined sugar. It's flavorful and moist with an amazing frosting! Perfect for birthdays or, you know, breakfast.

Servings:

Calories: 609kcal

Author: Trisha Gilkerson

Equipment

8 or 9 inch round cake pans
Parchment Paper
Mixer

Ingredients

Cake

1/4 cup coconut oil
6 eggs
1 cup raw honey
1 cup coconut milk
2 Tablespoons vanilla
4 ripe bananas mashed
2 cups almond flour
1/2 cup tapioca or arrowroot flour
1/2 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon sea salt

Frosting

3/4 cup coconut oil
3/4 cup smooth natural peanut butter no additives!
1/3 cup raw honey
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt

Instructions

Preheat oven to 350 degrees.
Grease 2 round 8 or 9 inch cake pans well with coconut oil. Cut out circles of parchment paper and place on the bottom of the cake pans.
Mix all wet ingredients together: melted coconut oil, eggs, honey, coconut milk, vanilla, and bananas.
Mix all of the dry ingredients together in a separate bowl: almond flour, tapioca or arrowroot flour, coconut flour, baking powder, and salt.
Blend the two mixtures together, just until thoroughly combined.
Divide the batter between the two prepared cake pans.
Bake at 350 degrees for 38-42 minutes.
While the cake is baking prepare the frosting.
Beat coconut oil and peanut butter on high until smooth and creamy.
Add honey, vanilla extract and salt and beat on medium speed until everything is well combined.
Place the frosting in the refrigerator for about 20 minutes.
Beat the chilled frosting on high until frosting is thick and fluffy.
Frost the cake once it is completely cool!

Notes

Nutrition values are approximate and may vary depending on your choice of brands and types of ingredients.

Nutrition

courses: Dessert

cuisine: dessert

keyword: birthday, cake, gluten free, grain free