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!
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