This post is sponsored by Vitamix and The Feedfeed. All opinions are my own.
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.
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.
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 Snacking Cake Recipe
Ingredients
- coconut oil for greasing the pan
- 1 cup creamy or crunchy, unsweetened, unsalted peanut butter, raw or roasted
- 1/4 cup pure maple syrup
- 1/4 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: 3/4 cup chocolate chips
- ½-1 extra banana, sliced to place on top of the cake
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan with coconut oil and line the bottom with unbleached parchment paper.
- Place all ingredients (except optional add-ins) in a Vitamix and blend until completely smooth and well combined. Stir in chocolate chips if using.
- 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.
Like this recipe? Rate & comment below!
Hey Pamela! Can honey be substituted for the maple syrup?
Absolutely!
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!
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.
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.
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.
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.
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 🙂
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 🙂
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!
I would cry too if they offered this blender to me. What a great addition to my workshops!
Yes, you understand 🙂