Delicious Gluten-Free Almond Flour Banana Cake with Irresistible Chocolate Peanut Butter Frosting
Prepare to be enchanted by this truly delightful Almond Flour Banana Cake. It boasts a remarkably tender crumb and a fluffy, melt-in-your-mouth texture, infused with the comforting sweetness of ripe bananas. What truly elevates this dessert is its decadent, velvety chocolate peanut butter frosting, creating a flavor combination that’s simply divine. Best of all, this recipe offers a wonderful solution for those with dietary considerations, as it’s a naturally gluten-free banana cake that’s also dairy-free and incredibly straightforward to prepare.
Ever find yourself with a single ripe banana, yearning for the cozy goodness of banana bread but not wanting a whole loaf? This almond banana cake is your perfect answer! It delivers all the moistness and tenderness you’d expect from your favorite banana bread, but conveniently bakes up as a beautiful single-layer cake. Requiring just one perfectly ripe, large banana, it’s an effortless way to transform that lonely fruit into a spectacular dessert.
Bananas are an indispensable item on my weekly grocery list. I frequently incorporate them into my morning routine, whether blended into a refreshing smoothie or sliced atop a piece of toast. I always make sure to keep a few overly ripe bananas on hand, specifically for baking projects. They are the secret to incredible moisture and natural sweetness in many recipes, like these fantastic almond flour banana muffins or the hearty spelt banana muffins – both absolute must-tries!
Given my recent fascination with baking using almond flour – a journey that has brought us gems like this exquisite chocolate almond flour cake – it was only natural for me to experiment with creating a banana cake using this versatile ingredient. The result is a surprisingly light yet deeply satisfying cake that perfectly showcases the unique properties of almond flour, making it an instant classic in my kitchen.
Table of contents
- Why You’ll Adore This Almond Flour Banana Cake
- Ingredient Spotlight: What You’ll Need
- Step-by-Step: Crafting Your Almond Flour Banana Cake
- How to Create the Dreamy Chocolate Peanut Butter Frosting
- Precision in Baking: Measuring Ingredients
- Storage and Freezing Guidelines
- Exciting Recipe Variations to Try
- Moist Banana Cake with Almond Flour FAQs
- Essential Tips for a Flawless Cake
- More Irresistible Banana Cake Recipes
- Beyond Banana: More Almond Flour Cake Recipes
Why You’ll Adore This Almond Flour Banana Cake
This almond flour banana cake isn’t just another dessert; it’s a game-changer for anyone seeking a healthier, yet utterly delicious, sweet treat. Here are several compelling reasons why this recipe is sure to become a beloved staple in your baking repertoire:
- Unrivaled Texture: Thanks to the unique properties of almond flour, the cake boasts an incredibly moist and tender texture that truly melts in your mouth. It’s rich without being heavy, a perfect balance for a delightful dessert experience.
- Dietary-Friendly Perfection: Whether you’re navigating food sensitivities or simply choosing to eat differently, this cake is a dream come true. It’s naturally gluten-free and dairy-free, making it accessible and enjoyable for a wider range of diets without compromising on flavor or quality.
- Effortless Preparation: Forget the stand mixer and complex steps! The cake batter comes together with remarkable ease, requiring no electric mixer and just 7 simple ingredients. This means less cleanup and more time to enjoy your creation.
- Customizable Indulgence: While the cake is absolutely delicious on its own, the recipe thoughtfully includes instructions for an extraordinary peanut butter chocolate frosting. This creamy, rich topping transforms the cake into an elevated dessert, but you have the freedom to enjoy it plain or with another favorite frosting.
- Minimal Ingredient Requirement: You only need one very ripe banana for this entire cake! This makes it ideal for using up that single forgotten banana on your counter, preventing food waste while creating something wonderful.
- Simplified Baking: As a single-layer cake, it eliminates the fuss and intimidation often associated with assembling and frosting multiple layers. This straightforward approach makes it perfect for novice bakers and busy individuals alike.
Ingredient Spotlight: What You’ll Need
Crafting this delicious almond flour banana cake requires a selection of fresh, high-quality ingredients, each playing a crucial role in the final flavor and texture. Below is a detailed overview of what you’ll need, along with important tips for selection and usage. The precise quantities for each ingredient are conveniently listed in the comprehensive recipe card at the conclusion of this post.
- Blanched Almond Flour: This is the cornerstone of our gluten-free cake. You’ll need blanched almond flour, which is made from almonds with their skins removed, resulting in a fine, light-colored flour that contributes to the cake’s tender crumb. It’s widely available in the organic or specialty baking aisles of most grocery stores. For the best value, I often opt for the larger bags from Costco. I strongly advise against using almond meal for this recipe, as its coarser texture can yield a crumbly rather than fluffy cake.
- Baking Powder: A crucial leavening agent, baking powder is responsible for the cake’s lovely rise and contributes significantly to its light and fluffy texture. Ensure yours is fresh for optimal results.
- Salt: Just a small pinch of fine sea salt is added to balance the sweetness and enhance all the other flavors in the cake, making them pop.
- Eggs: Three large eggs are vital for providing structure, moisture, and aiding in the cake’s rise. For seamless incorporation with the other wet ingredients, it’s essential to bring your eggs to room temperature before mixing.
- Bananas: Despite being a key flavor, you only need one large, overly ripe banana (approximately 1/2 cup mashed) for this recipe. The riper the banana, the sweeter it will be, and the more pronounced that wonderful banana flavor will be in your finished cake. Look for bananas with abundant brown spots or even those that are almost entirely brown.
- Cane Sugar: While the ripe banana provides natural sweetness, a little extra cane sugar is needed to achieve the perfect sweetness level for the cake, given we’re only using one banana. Granulated sugar can be used as a direct substitute if cane sugar isn’t readily available.
- Vanilla Extract: Real vanilla extract is a flavor enhancer, adding warmth and depth to both the cake batter and the rich frosting. Don’t skimp on quality here!
- Vegan/Plant-Based Butter (for Frosting): To keep this recipe entirely dairy-free, we opt for vegan butter. For dairy-free frostings that rival their traditional counterparts, I highly recommend Earth Balance vegan baking sticks – they produce consistently excellent results (not sponsored, just a personal preference!). If dairy isn’t a concern for you, feel free to use an equal amount of regular dairy butter.
- Powdered Sugar (Confectioners’ Sugar/Icing Sugar): This fine sugar is essential for both sweetening and thickening the frosting, giving it that classic smooth, creamy texture. Sifting it beforehand is recommended, especially if it appears lumpy, to ensure a silky-smooth finish.
- Cocoa Powder: Natural cocoa powder not only adds a rich, deep chocolate flavor to the frosting but also helps to thicken it. You can also use Dutch-processed cocoa for a darker color and a slightly more intense chocolate flavor.
- Unsweetened Almond Milk: A mere tablespoon of unsweetened almond milk (or your preferred plant-based milk) is all that’s needed to help achieve the perfect, whipped consistency for the frosting.
- Smooth Peanut Butter (Shelf Stable): Two tablespoons of smooth, shelf-stable peanut butter infuse the chocolate frosting with a subtle, yet delightful, nutty flavor. It’s crucial to use shelf-stable peanut butter rather than natural varieties, as the latter’s oil separation can cause the frosting to become runny or split. Ensure it’s smooth to avoid any lumps in your frosting.
What is the difference between almond meal and almond flour?
While both almond meal and almond flour are derived from ground raw almonds, leading to their terms often being used interchangeably, there are distinct differences between them that significantly impact baking outcomes.
Almond meal is typically made from whole almonds, including their skins, which are then ground. This process gives it a noticeably coarser texture and often a slightly darker, speckled appearance due to the almond skins. When baked into cakes, almond meal can contribute to a slightly crumbly or dense texture, and its visible specks might alter the aesthetic of lighter-colored baked goods.
Almond flour, on the other hand, is produced from blanched almonds – meaning the almonds have had their skins meticulously removed before grinding. This results in a much finer, powder-like texture and a consistently lighter, creamier color. Because of its delicate consistency, almond flour creates a much more tender, airy, and smoother crumb in cakes and other baked goods. It absorbs liquids differently and provides a more consistent structure, which is why it’s the preferred choice for recipes where a light and fluffy texture is desired, like in this banana cake.
For most of my baking recipes, especially those aiming for a delicate and moist outcome, I consistently use blanched almond flour due to its superior texture and performance.
Step-by-Step: Crafting Your Almond Flour Banana Cake
Creating this delicious gluten-free banana cake is a straightforward and enjoyable process. Follow these simple steps to achieve a perfectly moist and flavorful treat. For the complete, detailed instructions including exact measurements and notes, please refer to the recipe card located at the very end of this post.
Preparation: Begin by preheating your oven to 350°F (175°C). Prepare an 8-inch square baking pan by greasing it thoroughly with non-stick cooking spray and lining it with parchment paper, leaving an overhang on the sides for easy removal later.
Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the blanched almond flour, baking powder, and salt. Ensure these ingredients are well combined to allow for an even rise and distribution throughout the cake.
Combine Wet Ingredients: In a separate, larger bowl, whisk together the room-temperature eggs, mashed overly ripe banana, cane sugar, and vanilla extract until smooth and fully incorporated. The room temperature eggs are key for a homogeneous mixture.
Mix Batter: Gradually add the dry ingredients mixture to the wet mixture. Use a sturdy spatula to gently stir everything together until just combined and no streaks of dry flour remain. Avoid overmixing, as this can affect the cake’s texture. Don’t be alarmed; the batter will be noticeably thick – this is completely normal for almond flour cakes!
Fill Pan and Bake: Carefully pour the thick batter into your prepared 8-inch square baking pan. Use an offset spatula or the back of a spoon to spread the batter out evenly to the edges of the pan, ensuring a consistent thickness for uniform baking.
Baking Time: Bake in the preheated oven for approximately 24-26 minutes. The cake is done when a toothpick inserted into the very center comes out clean or with just a few moist crumbs attached. Be mindful not to overbake, which can dry out the cake.
Cooling: Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This is a critical step before attempting to frost, as a warm cake will cause the frosting to melt and slide off.
How to Create the Dreamy Chocolate Peanut Butter Frosting
This rich and creamy chocolate peanut butter frosting is the perfect complement to our moist almond flour banana cake. It’s surprisingly easy to whip up and adds an extra layer of indulgence. Make sure your vegan butter is at room temperature for the best results.
Soften Butter: Ensure your plant-based butter (or regular butter if not dairy-free) is softened to room temperature. This is crucial for a smooth, lump-free frosting.
Whip Initial Ingredients: In a large mixing bowl, combine the room-temperature butter, sifted powdered sugar, cocoa powder, almond milk, and vanilla extract. Start beating these ingredients together on a low speed using an electric mixer. This initial low speed prevents the powdered sugar and cocoa from creating a cloud in your kitchen! Once the dry ingredients are moistened, increase the speed to medium-high.
Cream Until Fluffy: Continue beating for a few minutes, typically around 3 minutes, until the frosting becomes wonderfully creamy, light, and fluffy. Don’t rush this step, as proper creaming is essential for a great texture. You may need to stop occasionally to scrape down the sides of the bowl to ensure everything is thoroughly mixed.
Add Peanut Butter: Finally, add the smooth, shelf-stable peanut butter to the whipped frosting. Beat again until the peanut butter is fully incorporated, resulting in a perfectly smooth, spreadable, and irresistibly delicious chocolate peanut butter frosting ready for your cooled banana cake.
Precision in Baking: Measuring Ingredients
Baking is often described as a science, and nowhere is that more evident than in the precision required for measuring ingredients. While US cup measurements are included in the recipe card for convenience, particularly for those who prefer volumetric measuring, I strongly advocate for weighing your ingredients for superior accuracy. Using a kitchen scale ensures consistent results every single time, leading to a perfectly balanced and textured cake.
Therefore, if you see measurements in grams (g), please use a reliable digital kitchen scale to weigh these ingredients. For liquid components measured in milliliters (ml), a liquid measuring cup is ideal. Smaller quantities of ingredients, such as baking powder, salt, and vanilla extract, are accurately provided in teaspoons and tablespoons. If you are using cup measurements for dry ingredients like flour, cocoa, and powdered sugar, remember to use the “spoon and level” method: spoon the ingredient into your measuring cup until overflowing, then level it off with a straight edge (like the back of a knife) to avoid compacting the ingredient and ensure you’re using the correct amount.
Storage and Freezing Guidelines
To fully appreciate the tender texture and creamy frosting of this almond flour banana cake, I believe it’s best enjoyed at room temperature. This allows the buttercream to soften slightly, achieving its optimal consistency and flavor. If you’ve stored it in the fridge, simply let it sit on the counter for 10-15 minutes before serving to let it come to temperature.
Countertop Storage: You can keep the cake stored in an airtight container on your kitchen counter for up to 2 days. This is perfect if you plan to enjoy it within a short timeframe.
Refrigeration: For longer storage, transfer the cake to an airtight container and refrigerate it for up to 5 days. Remember to let it sit at room temperature briefly before serving to ensure the frosting is creamy.
Freezing Unfrosted Cake: This cake freezes beautifully! If you’ve baked the cake but haven’t frosted it yet, allow it to cool completely. Once cooled, wrap it tightly in a few layers of plastic wrap, ensuring no air can get in. You can then place it in a freezer-safe bag or container and store it in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw the unfrosted cake at room temperature overnight or for several hours before frosting as usual.
Freezing Frosted Cake: If your cake is already frosted, freezing individual pieces is the most effective method to preserve both the cake and its beautiful frosting. First, cut the cake into your desired serving sizes. Arrange these pieces in a single layer on a baking sheet or tray and place them in the freezer for about 1-2 hours, or until the frosting is firm to the touch. Once frozen solid, wrap each individual piece tightly in plastic wrap, then transfer them to a freezer-safe container or bag. Frosted cake pieces can be stored in the freezer for up to 3 months. To serve, simply remove a piece from the freezer and let it defrost at room temperature for a couple of hours before indulging.
Exciting Recipe Variations to Try
While this almond flour banana cake is perfect as is, it also serves as a fantastic base for creative modifications. Here are a few ideas to customize it to your liking and explore new flavor profiles:
- Enjoy It Plain: Although we absolutely adore this cake with its rich chocolate peanut butter frosting, it’s equally delicious and satisfying without any frosting at all. The moist, flavorful banana cake stands beautifully on its own, making it a wonderful option for a lighter dessert or a simple snack.
- Add Chocolate Chips: For an extra layer of chocolatey goodness, consider folding in 1/2 cup of your favorite chocolate chips (dairy-free if maintaining a dairy-free recipe) into the batter before baking. This transforms it into a delightful chocolate chip banana cake, adding little pockets of melted chocolate throughout.
- Alternate Frostings: If chocolate peanut butter isn’t your preference, or you’re simply looking for something different, this cake pairs wonderfully with other frostings. Try this luscious chocolate avocado frosting for a rich, surprisingly healthy option, or consider this indulgent peanut butter cream cheese frosting if dairy is not an issue.
- Classic Cream Cheese Frosting: A traditional cream cheese frosting would also be absolutely amazing on this banana cake. Its tangy sweetness perfectly complements the banana flavor. You could adapt the frosting recipe from this delicious almond flour carrot cake for a fantastic pairing.
Moist Banana Cake with Almond Flour FAQs
A sunken cake center is a common baking frustration, and it often points to a few potential culprits. The most frequent reason, and one I encountered while developing this very recipe, is that the cake pan might be too small for the volume of batter. Initially, I tested this cake in an 8×2 inch round pan (my usual for many almond flour cakes), and it consistently showed a slight dip in the middle. Switching to an 8-inch square pan, which offers a slightly larger surface area, resolved this issue completely, allowing the cake to rise perfectly. Beyond pan size, other factors can cause sinking: opening the oven door too early during baking (especially in the first two-thirds of the baking time) can cause a sudden temperature drop, leading to collapse. Similarly, if the cake is not baked long enough, its internal structure hasn’t fully set, causing it to deflate upon cooling. Lastly, overmixing the batter can develop too much gluten (even in gluten-free flours like almond flour, structure can be affected by excessive agitation), leading to a weak structure that can’t support the cake’s rise. Always aim for just-combined ingredients.
Yes, different pan sizes can be used, but it’s important to understand how they might affect the cake’s height and baking time. As discussed, the size of the pan directly influences the cake’s rise and overall structure. If you don’t have an 8-inch square pan, a 9-inch square pan is a viable alternative; however, your cake will be slightly thinner and not as tall. Consequently, you will need to reduce the baking time by a few minutes, so keep a close eye on it. You can also use an 8×2 inch round pan, but be aware that the cake may sink a little in the middle due to the depth, and you might need to add an extra minute or two to the baking time to ensure it’s fully cooked through. Ideal alternatives that should work well without significant issues include an 8×3 inch round cake pan or a 9×2 inch round pan, as their dimensions are more forgiving for this batter volume.
I haven’t personally tested this specific almond flour banana cake recipe with homemade almond flour. However, if you are using blanched almonds (meaning the skins have been removed) and can achieve a very finely ground, consistent texture that mimics commercial blanched almond flour, then there’s no reason why it shouldn’t work. The key to successful baking with homemade almond flour is the fineness of the grind; a coarser grind (more like almond meal) will result in a denser, potentially crumbly cake. If you decide to give it a try, please share your results in the comments – I’d be very interested to hear how it turns out!
While this recipe is dairy-free, it has not been specifically tested with an egg replacement to make it fully vegan. This particular recipe relies heavily on three large eggs, which play a critical role in providing essential structure, moisture, and leavening. Substituting eggs with flax eggs or other common vegan egg replacers would likely require significant adjustments to other parts of the recipe to compensate for the lost binding and rising power. If you are specifically seeking a reliable vegan banana cake recipe, I highly recommend trying this proven vegan banana snack cake, which is formulated to be entirely plant-based from the start.
This recipe has been meticulously developed and tested specifically as an almond flour cake recipe, taking into account the unique properties of almond flour. Almond flour behaves very differently from traditional all-purpose flour; it is naturally gluten-free, much higher in protein and fat, and absorbs liquids differently. Therefore, I strongly advise against a direct 1:1 swap with all-purpose flour or any other type of flour without making substantial modifications to the recipe. Such a substitution would undoubtedly alter the cake’s texture, moisture content, and rise, likely resulting in a dense or dry cake. If you’re looking for a banana cake made with all-purpose flour, it would be best to find a recipe specifically designed for that flour type.
If your frosting is too thick, the most common reason is that too much powdered sugar was added. Accuracy in measuring, especially when weighing powdered sugar, is critical. Also, always sift your powdered sugar if it’s lumpy before adding it to ensure a smooth result. To correct an overly thick frosting, gradually add a very small amount (half a teaspoon at a time) of additional almond milk (or your chosen liquid) and beat until the frosting reaches a smooth, spreadable consistency. If your frosting is grainy, this usually indicates that the butter and powdered sugar haven’t been beaten together for a sufficient amount of time. The sugar needs ample time to fully dissolve and cream with the butter. Continue beating on medium-high speed until the texture becomes light, fluffy, and perfectly smooth, scraping down the bowl frequently to ensure even mixing.
Essential Tips for a Flawless Cake
Achieving the perfect almond flour banana cake is simple when you follow a few key guidelines. These tips will help ensure your cake turns out moist, flavorful, and beautifully frosted every single time:
- Choose the Right Banana: The banana is a star ingredient here, and its ripeness profoundly impacts the cake’s flavor. For the sweetest and most pronounced banana taste, ensure your banana is exceptionally ripe – meaning it should have abundant brown spots, or even be almost entirely brown. This indicates maximum sugar content and a softer texture for easy mashing.
- Peanut Butter Selection for Frosting: When preparing the chocolate peanut butter frosting, it is highly recommended to use smooth, shelf-stable peanut butter. Natural peanut butter, which often separates and has a runnier, oilier consistency, can cause the frosting to become thin, oily, or even separate itself. Also, ensure your frosting base (butter, sugar, cocoa, milk, vanilla) is thoroughly creamy and whipped before you introduce the peanut butter for optimal incorporation.
- Embrace Thick Batter: Don’t be alarmed by the consistency of the cake batter – it will be quite thick, which is characteristic of almond flour-based recipes. This is perfectly normal and not an indication that you’ve made a mistake. You will definitely need an offset spatula or a similar flat utensil to spread the batter evenly into your prepared baking pan, ensuring a smooth and consistent layer.
- Precision in Weighing Ingredients: While cup measurements are provided for convenience in the recipe card, for the utmost accuracy and consistent baking results, I highly recommend weighing your ingredients using a kitchen scale. If you opt for cup measurements for dry ingredients like almond flour, cocoa powder, and powdered sugar, remember to use the “spoon and level” method: gently spoon the ingredient into the measuring cup until it’s overflowing, then level off the excess with a straight edge without packing it down.
- Room Temperature Ingredients are Key: For both the cake batter and the frosting, ensuring your ingredients are at room temperature is crucial. Room temperature eggs blend much more smoothly and easily with other wet ingredients, creating a more emulsified and consistent batter. Similarly, room temperature butter for the frosting will cream beautifully with the sugar and other ingredients, preventing a separated or lumpy appearance in your buttercream.
- Cool the Cake Completely: Patience is a virtue when it comes to frosting. Before you even think about applying that delicious chocolate peanut butter buttercream, make sure the cake has cooled completely in its pan on a wire rack. If the cake is even slightly warm, the frosting will simply melt, slide off, and create a messy situation. A fully cooled cake ensures the frosting sets perfectly.
More Irresistible Banana Cake Recipes
If you’ve fallen in love with banana cakes as much as we have, you’re in for a treat! Here are some other delightful banana cake recipes from our collection that you might enjoy exploring:
- Simple & Moist Banana Cake with Oil: A classic, incredibly moist banana cake made with oil for an easy, tender crumb.
- Velvety Moist Banana Cake with Milk: Discover the secret to an extra tender and flavorful banana cake using milk.
- Eggless Banana Cake with Cream Cheese Frosting: A fantastic option for those avoiding eggs, topped with a tangy and sweet cream cheese frosting.
Beyond Banana: More Almond Flour Cake Recipes
If the wonders of baking with almond flour have captured your culinary imagination, you’re in luck! Almond flour is incredibly versatile and creates wonderfully moist and flavorful cakes. Explore more of our favorite almond flour cake recipes:
- Zesty Almond Flour Orange Cake: A bright and citrusy cake perfect for any season.
- Delicate Almond Flour Strawberry Cake: Celebrate berry season with this naturally sweet and tender cake.
- Bright Almond Lemon Flour Cake: A refreshing and tangy cake that’s a true crowd-pleaser.
- Classic Vanilla Almond Flour Cupcakes: Perfectly portioned, fluffy vanilla cupcakes that are gluten-free.
- Comforting Almond Flour Apple Cake: A cozy cake brimming with warm apple flavors and spices.
- Rich Almond Flour Chocolate Cupcakes: Indulgent chocolate cupcakes that are surprisingly light and moist.
If you give this delightful almond flour banana cake recipe a try, I would absolutely love to hear your thoughts! Please share your experience and comments below. Your feedback helps me create even more amazing recipes for you.
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Almond Flour Banana Cake
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Author: Leanne
Prep Time: 20 minutes
Cooling Time: 2 hours
Cook Time: 26 minutes
Total Time: 2 hours 46 minutes
Yield: 9 pieces
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Diet: Gluten Free
Description
This Almond Flour Banana Cake has a tender crumb and fluffy texture with sweet banana flavor and a rich chocolate peanut butter frosting. It’s a gluten-free banana cake that’s also dairy-free and incredibly easy to make!
Ingredients
For the banana cake:
- 2 1/2 cups (260g) blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1/2 cup (130g) mashed banana (about 1 large ripe banana)
- 1/2 cup (120g) cane sugar
- 1 teaspoon vanilla extract
For the chocolate peanut butter frosting:
- 1/2 cup (113g) vegan butter, room temperature
- 1 1/2 cups (180g) powdered sugar, sifted if lumpy
- 1/4 cup (25g) cocoa powder
- 1 tablespoon unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons smooth peanut butter, shelf stable
Instructions
- Preheat oven to 350F (175°C). Grease an 8-inch square pan with non-stick cooking spray and line it with overhanging parchment paper for easy removal.
- In a medium-sized bowl, whisk together the almond flour, baking powder and salt until well combined.
- In a separate large bowl, whisk together the room-temperature eggs, mashed banana, cane sugar and vanilla extract until smooth.
- Add the dry ingredients mixture to the wet mixture and use a spatula to stir together gently until the dry ingredients are just incorporated. The batter will be thick, which is normal.
- Pour the thick batter into the prepared pan and use an offset spatula or the back of a spoon to spread it out evenly to the edges.
- Bake for 24-26 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.
- Let the cake cool completely in the pan on a wire rack before attempting to frost it.
- To make the frosting, add the room-temperature vegan butter, powdered sugar (sifted if lumpy), cocoa powder, almond milk and vanilla extract to a large mixing bowl. Using an electric mixer, start on low speed to combine, then increase to medium-high. Beat for about 3 minutes or until the frosting is smooth, creamy, and fluffy. Remember to stop occasionally to scrape down the sides of the bowl to ensure thorough mixing.
- Add the smooth, shelf-stable peanut butter to the prepared frosting. Beat again until the peanut butter is fully incorporated and the frosting is perfectly smooth and spreadable.
- Generously spread the chocolate peanut butter frosting over the completely cooled banana cake. Cut into pieces and serve immediately.
Notes
- For the sweetest and most pronounced banana flavor in your cake, make sure your banana is overly ripe with so many brown spots it’s almost completely brown. This ensures maximum natural sweetness and a deep banana aroma.
- When preparing the frosting, use smooth, shelf-stable peanut butter. Avoid natural peanut butter as its oily texture may cause the frosting to become runny or separate, leading to an undesirable consistency.
- While cup measurements are provided in the recipe card for convenience, for superior accuracy and consistent baking results, I highly recommend weighing your ingredients, especially the flour, cocoa, and powdered sugar. If using cup measurements for dry ingredients, employ the “spoon and level” method to prevent over-packing.
- Ensure all cold ingredients, especially eggs and butter, are at room temperature before you begin. Room temperature eggs blend much more easily and evenly with other wet ingredients. Similarly, softened room temperature butter for the frosting will cream smoothly, preventing a lumpy or separated buttercream.
- It is absolutely essential to let the cake cool completely in the pan on a wire rack before you attempt to frost it. If the cake is even slightly warm, the buttercream frosting will melt and slide right off, ruining the presentation and texture.
- For more detailed advice, troubleshooting tips, and suggestions for variations, be sure to check out the other sections above this recipe card. They contain valuable insights to help you achieve the best possible results with this recipe.
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