Banana Peanut Butter Cake

4.97 from 86 votes

Banana peanut butter cake combines moist, tender banana cake with a rich, creamy peanut butter cream cheese frosting.

Prep Time15

Cook Time42

Total Time57

Course: Dessert

Cuisine: American

Keyword: banana cake, cream cheese frosting, gluten free cake, peanut butter banana cake, peanut butter cake

Servings:

Calories: 210kcal

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.

Storage

Refrigerate for up to 4 days in an airtight container.
Chill cake slices, wrap them in plastic wrap, and freeze them for up to a month in an airtight, freezer-safe container. Defrost in the refrigerator overnight.
Serve cold or at room temperature.

Tips

Line the bottom of your pan with parchment paper, leaving an overhang on each side. This allows you to remove the cake from the pan easily.
Use the ripest bananas possible. Unless they smell, are oozing, or have mold on the skin, the bananas can't be too ripe.
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 I've found for baking cakes.
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.