Gluten-Free Banana Peanut Butter Cake

This super moist, Gluten-Free Banana Peanut Butter Cake comes together in just 40 minutes or less, for a gluten-free cake that would make Elvis proud!

When life hands me overripe bananas, I hand life back banana desserts and smoothies. I either freeze them to make ice-free smoothies for light breakfasts (my fav being peanut butter/vanilla/banana), or make them into my Dad's Favorite Banana Bread.

For this round of overripe bananas, however- I wanted to try something a bit different. Armed with an arsenal of gluten-free baking ingredients I picked up from H Mart, I set my sights on making a gluten-free dessert, with a slight twist.

Making my super easy Gluten-Free Banana Peanut Butter Cake

For this Gluten-Free Banana Peanut Butter Cake, you will need:

• Rice flour 
• Tapioca starch 
• Light brown sugar 
• Salt and baking powder 
• Eggs
• Vegetable oil 
• Peanut butter 
• Overripe  bananas  
• Semi-sweet chocolate chips 

You'll whisk the dry ingredients, then stir in the peanut butter, bananas, vegetable oil, and eggs- the fold the chocolate chips in and throw the whole thing in the oven for 25-30 minutes. Let that bad boy cool in the pan or on a cooling rack, and dive in!

Print Recipe

Gluten Free Banana Peanut Butter Cake

This super moist, Gluten-Free Banana Peanut Butter Cake comes together in just 40 minutes or less, for a gluten-free cake that would make Elvis proud!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Keyword: Gluten Free Banana Peanut Butter Cake

Servings: 9

Calories: 312kcal

Equipment

• 8x8 baking pan
• parchment paper

Ingredients

• ¾ cup rice flour
• ¼ cup tapioca starch
• ½ cup light brown sugar
• ¼ teaspoon salt
• ½ teaspoon baking powder
• 2 eggs, beaten
• ¼ cup vegetable oil*
• ½ cup peanut butter*
• 2 small/medium overripe bananas, mashed
• ¼ cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350, and line an 8x8 baking pan with parchment paper, or grease the pan.
• In a medium mixing bowl, whisk rice flour, tapioca starch, brown sugar, salt and baking powder to combine.
• Add beaten eggs, oil, peanut butter and mashed bananas to the bowl with the dry ingredients and stir until well incorporated.
• Fold in chocolate chips.
• Pour batter into baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least one hour before serving. Slice into 9 equal squares.

Notes

Want this to be a little healthier? Sub vegetable oil for coconut oil.

Not a fan of peanut butter or don't have it on hand? Trade in your favorite nut butter. I used a standard/sweetened creamy peanut butter for this recipe.

Nutrition

Calories: 312kcal | Carbohydrates: 38g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 37mg | Sodium: 168mg | Potassium: 244mg | Fiber: 2g | Sugar: 18g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

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