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
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. 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.
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.