Gluten-Free Banana Peanut Butter Cake
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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!JUMP TO RECIPE
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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
- 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!
Gluten Free Banana Peanut Butter Cake
- 8×8 baking pan
- parchment paper
- 3/4 cup rice flour
- 1/4 cup tapioca starch
- 1/2 cup light brown sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 eggs, beaten
- 1/4 cup vegetable oil*
- 1/2 cup peanut butter*
- 2 small/medium overripe bananas, mashed
- 1/4 cup semi-sweet chocolate chips
- Preheat oven to 350, and line an 8×8 baking pan with parchment paper, or grease the pan. 2. In a medium mixing bowl, whisk rice flour, tapioca starch, brown sugar, salt and baking powder to combine. 3. Add beaten eggs, oil, peanut butter and mashed bananas to the bowl with the dry ingredients and stir until well incorporated. 4. Fold in chocolate chips. 5. 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.
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.
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Hi, I’m Sharon!
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