Banana 'Cake' with Peanut Butter Frosting
Prep time
Cook time
Total time
Meal: Dessert
Serves: 18 servings
  • 1½ cups gluten free flour
  • 1 teaspoons baking soda
  • pinch Maldon salt
  • ½ cups organic sugar
  • 1 stick unsalted butter, room temperature
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoons vanilla extract
  • ¾ cups mashed bananas, very ripe
  • ½ cup sour cream
  • 1 cup creamy peanut butter (or crunchy)
  • ½ cup powdered sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Grease two square cake pans with nonstick spray. Line bottom of pans with parchment. In a medium bowl, whisk together flour, baking soda, and salt. With an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy; 2 minutes. Add eggs one at a time, beating just until blended; occasionally scraping down sides and bottom of bowl. Mix in vanilla.
  2. Add bananas and sour cream; mixing until blended. Add dry ingredients slowly and mix on low speed. Pour batter into pans. Bake cakes until a tester inserted into the center comes out clean, about 25-30 minutes. Let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
  3. Using an electric mixer, beat peanut butter, powdered sugar, butter, and vanilla until a light and fluffy frosting forms, 2-3 minutes. Place each cake side by side on a platter and spread frosting over just the top. Garnish with chocolate chips.
Recipe by Kerr Kitchen at