Grain-Free Peanut Butter Banana Cake Recipe - Pamela Salzman Skip to content

Grain-Free Peanut Butter Banana Cake Recipe

This post is sponsored by Vitamix and The Feedfeed.  All opinions are my own.

Grain-Free Peanut Butter Banana Cake | Pamela Salzman

 

I’ve had my Vitamix for many, many years and it’s the only appliance that stays on my counter 24/7 because we use it so much.  So when Vitamix offered to send me their new Venturist, I almost cried.  The day it arrived was like getting a new car.  I proceeded to make millet flour for my classes, nut milk for the week, and I forced my son to eat an açaí bowl, which was as smooth as silk.  I pretty much want to make everything in my Vitamix.  

Grain-Free Peanut Butter Banana Cake | Pamela Salzman

Grain-Free Peanut Butter Banana Cake | Pamela Salzman

Next up was this grain-free peanut butter and banana snacking cake (a cake that is suitable for snacking and not quite as indulgent as dessert) which I blended up in the Vitamix with ease.  Instead of one bowl, one blender.  14 seconds is how long it took me to make this batter, and because there’s no gluten, I don’t have to worry about the batter getting overmixed.  I love grain-free cakes because the protein content is high and they stay perfectly moist for days.  In fact, the texture even out of the refrigerator is great.

Grain-Free Peanut Butter Banana Cake | Pamela Salzman

There are so many food trends that I get excited about, so many new ingredients to play with.  But I will never tire of a classic combo like peanut butter and banana.  This cake is simple, easy and tastes of peanut butter and banana in every bite.  It is not too sweet, in fact it is only sweetened with 1/4 cup of maple syrup and the natural sugars from bananas.  I ate a GIGANTIC wedge of this cake in the middle of the afternoon and it did not give me any sort of sugar crash.  My son, who we all know is rather picky, inhaled this cake.  Let’s just say it didn’t last long.

Grain-Free Peanut Butter Banana Cake | Pamela Salzman

 

 

5.0 from 4 reviews
Grain-Free Peanut Butter-Banana Snacking Cake Recipe
Author: 
Serves: 1 9-inch cake
 
Ingredients
  • 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
Instructions
  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.

 

Related Recipes

Comments

27 Comments

  1. LOVE THIS! I love this recipe so much! It’s so easy to throw together and is the perfect little snack for when I want something sweet, but not a sugar rush. I’ve also used this as a “brownie” in a brownie sundae and it’s delicious as well.

    • Genius idea! Glad you loved it 🙂

  2. Hi, can I change the self raising flour for almond flour or coconut flour as I only have those in the cupboard and would it be the same amount used please.

    • Hi Christine! This recipe doesn’t need any flour. Let me know if you give it a try.

  3. Hi Pamela! Do you have a favorite substitution for the egg in this recipe? Our son has an allergy but this sounds amazing!

    • Hi! You can try a flax egg and see if that would work (I have a feeling it would.) For every 1 egg: 1 Tablespoon ground flaxmeal mixed with 3 Tablespoons warm water. Allow to sit at room temperature for 10-15 minutes before adding to batter.

  4. Hey Pamela! Can honey be substituted for the maple syrup?

    • Absolutely!

  5. I just made this cake, all I can say is wow! This was so easy to make, it was moist and absolutely delicious……this recipe is a keeper!!

    • Best kind of cake, right? And….it stays great in the fridge for a week!

  6. I used sunflower seed butter and the top layer of the batter turned black. When I mixed it, black disappeared but then it came back. Batter doesn’t taste any different but just wondering. Any idea?

    Thanks.

    Judy

    • Usually sunflower butter and baking soda react and turn green. It’s not harmful but it’s a weird chemical reaction.

  7. could you bake this in a loaf pan to make it more of “banana snack loaf/bread?” if so, temperature and time?

    • I haven’t tried it that way. These nut butter-based baked goods can burn more easily than grain-based baked goods, so I would just be afraid of that happening. I would try it at 350 or 325, and since it’s thicker it has to go for longer. But again, I don’t know if this will work.

  8. This recipe is right up my ally. Can the egg be substituted with either chia seed or flax seed eggs? Thanks!

    • I haven’t tried that, Holly, but either should work.

      • Ok, thanks.

  9. Made this last night — It was so easy and very very delicious!! I could tell it was going to be a hit just from licking the batter. love the grain-free ‘treats’!

    • I have become such a fan of grain-free desserts. They just hold up so well and they are usually lower in carbs.

  10. Pamela, this cake is AMAZING!! I am about to make it for the 3rd time in a week. It keeps getting eaten with 2 days! So easy and so yummy!!

    • Wow! How nice to hear. Pretty soon you won’t need to look at the recipe 🙂

  11. should this be stored in the fridge?
    Thanks!
    Maggie

    • after two days I would store it in the fridge, but you can store it in the fridge from the first day. The texture will not change 🙂

  12. This looks so delicious! What do you think about trying almond or cashew butter in place of the peanut butter?

    • I know almond definitely works because I have tried it. I feel very confident that cashew would work as well!

  13. I would cry too if they offered this blender to me. What a great addition to my workshops!

    • Yes, you understand 🙂


Add a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Signup to receive updates about new recipes and more

I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

kitchen-matters-buy-book
Buy on Amazon
quicker-than-quick
Buy on Amazon