Peanut Butter Banana Cake with Maple Cream Cheese Frosting

Peanut butter and banana is one of my favorite combos. This recipe is the perfect excuse to have cake for breakfast – there’s no added sugar (only banana and pure maple syrup) so it won’t spike your blood sugar and will keep you satisfied until lunchtime. This is obviously also great for dessert or an after-school snack. An added bonus is that it’s also naturally gluten-free if you have someone in your family with a gluten sensitivity. Serve this with tea or coffee for a delicious treat any time of day!

1. Preheat oven to 350. Coat a 13×9 pan with nonstick spray and set aside.

2. In a large bowl, whisk the mashed banana, eggs, maple syrup, peanut butter and vanilla together until smooth.

3. In a separate bowl, combine the almond flour, coconut flour, baking soda and salt.

4. Add dry ingredients to wet ingredients and stir to combine. Spread the batter evenly into the prepared baking dish and bake for 30 minutes, or until a toothpick in the center comes out clean. Let cool completely before frosting.

5. Add all of the frosting ingredients to a large mixing bowl. Whip on medium speed until smooth and fluffy.

6. Frost the cooled cake and top with chopped peanuts. Store in the fridge until ready to serve. Will keep in the fridge (covered) for up to 1 week.

Peanut Butter Banana Cake with Maple Cream Cheese Frosting

Serves 12

All you need:

3 very ripe bananas, mashed

4 eggs

3/4 cup pure maple syrup

3/4 cup creamy natural peanut butter

2 teaspoons pure vanilla extract

2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

Frosting –

8 ounces cream cheese, room temperature

1/2 cup sour cream

1/4 cup pure maple syrup

1 teaspoon pure vanilla extract

1/2 cup chopped unsalted roasted peanuts, for garnish

All you do:

1. Preheat oven to 350. Coat a 13×9 pan with nonstick spray and set aside.
2. In a large bowl, whisk the mashed banana, eggs, maple syrup, peanut butter and vanilla together until smooth.
3. In a separate bowl, combine the almond flour, coconut flour, baking soda and salt.
4. Add dry ingredients to wet ingredients and stir to combine. Spread the batter evenly into the prepared baking dish and bake for 30 minutes, or until a toothpick in the center comes out clean. Let cool completely before frosting.
5. Add all of the frosting ingredients to a large mixing bowl. Whip on medium speed until smooth and fluffy.
6. Frost the cooled cake and top with chopped peanuts. Store in the fridge until ready to serve. Will keep in the fridge (covered) for up to 1 week.