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+ servings
4 from 1 vote

Banana Cake with Peanut Butter Frosting

Prep: 30 mins
Cook: 40 mins
Chill: 20 mins
Total: 1 hr 30 mins
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: 12
Calories: 609kcal
Author: Trisha Gilkerson


  • 8 or 9 inch round cake pans
  • Parchment Paper
  • Mixer




  • 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


  • 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!


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


Calories: 609kcal | Carbohydrates: 58g | Protein: 13g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 82mg | Sodium: 255mg | Potassium: 411mg | Fiber: 6g | Sugar: 39g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg
courses: Dessert
cuisine: dessert
keyword: birthday, cake, gluten free, grain free