Grain-Free Peanut Butter-Banana Snacking Cake Recipe
Serves: 1 9-inch cake
  • coconut oil for greasing the pan
  • 1 cup creamy or crunchy, unsweetened, unsalted peanut butter, raw or roasted
  • ¼ cup pure maple syrup
  • ¼ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup very ripe mashed bananas (2-3 bananas)
  • Optional: ¾ cup chocolate chips
  • ½-1 extra banana, sliced to place on top of the cake
  1. Preheat oven to 350°F. Grease a 9-inch round cake pan with coconut oil and line the bottom with unbleached parchment paper.
  2. Place all ingredients (except optional add-ins) in a Vitamix and blend until completely smooth and well combined. Stir in chocolate chips if using.
  3. Pour batter evenly into prepared cake pan. Arrange banana slices on top of cake and bake for 25 to 35 minutes until just set and a toothpick comes out clean or with dry crumbs. Cool for a few minutes before removing from pan and allowing to cool completely on a cooling rack.
Recipe by Pamela Salzman at