Peanut butter banana cake combines a moist, tender banana cake with decadent peanut butter cream cheese frosting to create a cake with the classic flavor combination of peanut butter and banana in every bite.
This moist, tender banana cake with peanut butter frosting is rich, decadent, and gluten-free. It's a delicious dessert loaded with banana and peanut butter flavors that everyone can enjoy!
This banana traybake is made with simple, basic baking ingredients like olive oil, keeping it lower in unhealthy fats. I prefer Costabile olive oil because it's pure, organic, and has a wonderful, neutral flavor that I find works well in baking. I do recommend Bob's Red Mill 1:1 gluten-free flour when baking gluten free because it gives gluten free cakes the least grainy texture.
This delicious cake is the perfect way to use up brown bananas. It tastes almost like banana bread, but it's lighter and cake-like. However, you still get all that great banana flavor. Adding the butter-flavored olive oil really sets this flavor profile apart, and topping it with peanut butter cream cheese frosting is a match made in heaven.
Peanut Butter Banana Cake Video
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Ingredients
- Bob's Red Mill 1:1 Gluten-Free flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Sour cream - room temperature
- Large eggs - room temperature
- Vanilla extract
- Costabile olive oil (Use Code: 15GoldenGK for 15% off)
- Costabile butter olive oil (Use Code: 15GoldenGK for 15% off)
- Mashed bananas
See the recipe card at the end of the post for exact quantities.
Flavor Variations and Substitutions
- You can omit the butter olive oil and use an equal amount of regular olive oil in this cake, although the butter olive oil really provides a great flavor.
- For a dairy-free cake, simply use dairy-free sour cream in place of regular sour cream. You can also frost it with this dairy-free
- This is good all by itself should you decide to forego the cream cheese frosting, or simply use a vanilla buttercream.
- For another classic flavor combination, try frosting this cake with chocolate buttercream.
Equipment
Instructions
1: Preheat the oven to 300 degrees. Then, line the bottom of a 9x13 baking pan with parchment paper and coat the pan and paper with coconut oil.
2: Combine the flour, cinnamon, baking powder, salt, and baking soda in a medium bowl and set aside.
3: Then add the sugar, olive oils, sour cream, and eggs into a stand mixer. Then, mix with the whisk attachment for 30 seconds on medium.
4: Add the mashed bananas and vanilla extract, then mix on medium for another 60 seconds until completely combined.
5: Add ⅓ of the dry ingredients to the wet and mix on medium speed for 30 seconds. Repeat this step two more times until all the ingredients have been combined.
6: Pour the batter into the prepared baking dish and bake on the center rack for 35 to 42 minutes until a toothpick inserted into the center comes out clean.
7: Cool the cake for 30 to 45 minutes in the pan, then turn it out onto a wire rack to cool completely. Alternately, you can let it cool for at least 1 ½ hours in the pan.
8: Make my easy peanut butter cream cheese frosting recipe. Then frost your cake with a generous layer of delicious frosting and enjoy!
Top Tips
- Line the bottom of your pan with parchment paper This allows you to easily remove the cake from the pan.
- Mash your bananas until they're as smooth as possible.
- Bring your sour cream and eggs to room temperature for the easiest mixing and best cake texture.
- Bob's Red Mill 1:1 gluten-free flour is the best gluten-free flour for baking I've found when baking a cake.
- Dark, coated cake pans bake cakes much more quickly than light pans. If you're using a dark pan, reduce the heat by 10 degrees and start checking your cake about 5 minutes earlier.
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Related
📖 Recipe
Banana Peanut Butter Cake
Ingredients
- 3 ½ cups Bob's Red Mill 1:1 gluten free flour
- 1 ½ cups sugar
- ½ tsp baking powder
- 3 teaspoon baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¾ cup sour cream room temperature
- 3 large eggs
- 2 teaspoon vanilla extract
- ¾ cup Costabile olive oil plus 2 tbsp
- 2 tablespoon Costabile butter olive oil
- 1 ¾ cups bananas mashed
Instructions
- Preheat the oven to 300 degrees. Then, line the bottom of a 9x13 baking pan with parchment paper and coat the pan with coconut oil.
- Mix the flour, cinnamon, baking powder, salt, and baking soda in a medium bowl and set aside.
- Next, combine the sugar, olive oils, sour cream, and eggs in a stand mixer. Then, mix with the whisk attachment for 30 seconds on medium.
- Then, add the mashed bananas and vanilla extract and mix on medium for another 60 seconds until completely combined.
- Add ⅓ of the dry ingredients to the wet and mix on medium speed for 30 seconds. Repeat this step two more times until all the ingredients have been combined.
- Pour the batter into the prepared baking pan and bake on the center rack for 35 to 42 minutes until a toothpick inserted into the center comes out clean.
- Cool the cake for 30 to 45 minutes in the pan, then turn it out onto a wire rack to cool completely. Alternately, you can let it cool for at least 1 ½ hours in the pan.
- Frost the cake using my peanut butter cream cheese frosting recipe.
Chenee says
I cannot possibly think of a better flavor combination for cake. This looks and sounds so good!
Paula says
This peanut butter banana cake was so moist and delicious! We absolutely devoured dit!
NKendrick says
Thank you for sharing!
kushi says
It's one of my favorite combos. Looks so moist and delicious.
Kim says
Bananas and peanut butter make the best combo! Such a tasty cake.
NKendrick says
Thank you!
TAYLER ROSS says
Peanut butter and banana is one of my favorite combos! This cake was my favorite way to enjoy it!
NKendrick says
peanut butter and banana just simply go together in the best way!
Amy Liu Dong says
My family loved this!
Anonymous says
Thank you for sharing this recipe
Nora says
My family loved this!
Amy Liu Dong says
Thank you for sharing this recipe
Anonymous says
This worked exactly as written, thanks!
Desiree Cilenti says
Looks so good!. Can you use a different gluten free flour, and coconut sugar in place of regular sugar?
NKendrick says
Yes, this will work with another brand of GF flour, or even regular flour. It will also work with coconut sugar!
Ashlee says
What if I don't want to go gluten free? Can I just use reg ap flour instead without making any other adjustments? Lmk! Thanks.
NKendrick says
Absolutely, just switch the flour out for regular flour.
Stacey Baker says
Can you make this with all purpose or self rising flour?
NKendrick says
All purpose flour will work!
Jodi says
What can i use that would replace the butter olive oil? Could I use 2 Tablespoons of melted butter?
NKendrick says
Absolutely you can make that substitution. Additionally, you could just use regular olive oil!
Liz says
This cake is AMAZING!!! Moist, delicious and I adore the pb frosting, too!!!
Tiffany says
Basic banana bread will be taking a back seat for a while. This cake is SO DANG GOOD! very moist and the frosting really takes it to a whole other level. I have zero regrets enjoying this gluten free treat!
NKendrick says
Yay!! SO happy to hear that you enjoyed this!!!
Krystle says
Works perfectly, and SO moist from the sour cream and olive oil. Frosting is amazing as well.
Colleen says
My family loved this!
Bernice says
This is a step up from my usual banana bread... in cake form! I love that I can use up all of my freezer bananas and my husband loves the addition of peanut butter.
Swathi says
Banana Peanut butter cake is delicious I have tried it. My kids loved it.
Kim says
Bob’s Red Mill has sorghum in it. Those who are allergic may find Cup4Cup safer for you. I can’t have the “cousin” grains of wheat: such as spelt, sorghum…
Recipe looks scrumptious!
NKendrick says
I am sorry you have that issue. I have very sensitive Celiac Disease, and I do great with Bobs Red Mill. As a nutritionist, I always recommend looking into healing the gut to fix these intolerances.
Joe says
How do I store this? In the fridge or just leave it out?
NKendrick says
You can leave it covered on the counter for up to 3 days! After that I would place in the fridge!
Linz says
Is there an alternative for the sour cream?
NKendrick says
You can use greek yogurt!
Jacki C says
Does the peanut butter frosting recipe you recommended need to be doubled to ice this cake?
Servings on this cake says 24
Servings for the icing says 12 unless I double it.
NKendrick says
no it doesnt, I will fix that!
Angie says
Can I use regular flour and regular olive oil? Same quantity as your recipe says? What can I substitute for butter olive oil or just remove it?
NKendrick says
You can use regular flour and regular olive oil!
Joanne Roulston says
Sounds delicious just wondering if 300 temperature is correct seems low 🤔
NKendrick says
Hi, that is the correct temperature for this cake!
Erin says
Made in cupcake form, baked at 325° for 20 minutes, then filled with peanut butter 🥰
I also made half of the batch with added chocolate chips, they were amazing
NKendrick says
OMG that sounds amazing! Thank you for sharing!