Home Gluten-Free Recipes The Ultimate Gluten-free Banana Cake Recipe With Peanut Butter Glaze

The Ultimate Gluten-free Banana Cake Recipe With Peanut Butter Glaze

by Elyse the Gluten-Free Foodee

Peanut butter and banana are a classic combination, that is sometimes referred to as “the Elvis.” Why? Because the king of rock ‘n’ roll purportedly loved a peanut butter and banana sandwich. Sometimes even adding some crisp bacon. So today we are sharing with you the ultimate gluten-free banana cake recipe with peanut butter glaze. Albeit without the bacon!

This cake is based on our recipe for the ultimate gluten-free banana muffin. I chose to bake this cake in a Bundt pan, but you could easily bake it in a medium to large loaf pan. This is a very easy recipe to whip up, if you’re having company over, or to bring to a potluck – as long as you know that peanuts are safe, to bring.

If you want to skip the peanut butter glaze, you could top the cake with a chocolate ganache. Alternatively, you could leave the cake plain and add a mix-in to the cake like chocolate chips or blueberries. With just a sprinkle of icing sugar, on top. This is a very customizable recipe, that is easy to make, and most importantly soft, fluffy, and delicious.

Note that this is a dairy-free recipe, as long as you use an alternative to the milk in the glaze. You can just use your favourite “milk.”

The Ultimate Gluten-free Banana Cake Recipe With Peanut Butter Glaze

Ingredients:

For The Banana Cake

Note: Both of these flours contain xantham gum. Therefore, I didn't have to add it to the recipe.

For The Glaze

  • 1 cup (250 mL) powdered sugar
  • 3/4 cup (180 mL) creamy peanut butter
  • 2 tbsp (25 mL) vanilla extract
  • 1/3 cup (80 mL) 5% cream (you can use milk or a dairy alternative like almond milk)
  • Pinch of salt (less than a scant 1/8 tsp spoon)

Directions:

For The Banana Cake

  • Preheat the oven to 350°F (180°C).
  • Grease Bundt pan or loaf pan well, and set aside.
  • In a large bowl, mash bananas until as smooth as possible.
  • To the bananas, whisk in eggs, oil, and vanilla until well blended.
  • Whisk in both sugars until combined.
  • In a separate bowl, add in the flour then remove 3 Tbs of the flour and add in 3 Tbs cornstarch.
Tip: By removing 3 tablespoons of flour and adding in the cornstarch, you are making gluten-free cake flour. This will give you a lighter and better-textured cake.
  • To the bowl with the flour and cornstarch, add the baking soda, baking powder, and salt. You can either whisk or sift the dry mixture, to aerate it.
  • Add the dry mixture to the wet, and stir until well combined.
Tip: if you want to add in a cup of chocolate chips or blueberries, toss them with 1 tbsp of gluten-free flour and then add to the batter. This will keep your mix-ins from sinking together at the bottom of the cake. Be sure to mix well so they are evenly distributed in the batter.
  • Allow the batter to rest for 30 minutes- this will allow the liquids to fully absorb and a better structure to form. If you are short on time, let it sit for a minimum of 15 minutes.
  • Bake until a toothpick inserted into the centre (trying to avoid any mix-ins if you used them) comes out clean, about 30 to 45 minutes, based on your oven temperature.
  • Let the cake cool in the pan for 10 minutes
  • Gently run a butter knife around the sides of the pan to help release the cake.
  • Turn out the cake onto a cooling rack or plate.
  • Once the cake is cooled make the glaze.

For The Glaze

  • In a bowl, mix peanut butter, icing sugar, vanilla, salt, and milk, and blend with an electric mixer. You want the glaze to be well combined and lump-free. When you lift the beater (or spoon when stirred), look for the glaze to run slowly – be careful it is not too runny.
  • Taste the glaze and adjust it to your liking.
Tip: if you want a thicker glaze, add less milk. If the glaze is too thin add more icing sugar. If the glaze is too thick add more milk.
  • Once you are happy with the glaze and your cooled cake is on a plate, or a rack, gently pour the glaze over the cake allowing it to run down the sides.
Tip: I like to do this on the plate I’m going to serve it on, especially with a Bundt cake, because that way any extra sauce that runs off, can pool in the middle.
Tip: If you have any extra glaze, you can always drizzle it on the cake as you serve it with leftover cake or use it as a topping for ice cream.
  • Allow glaze to harden and serve.
Tip: Know that the cake will last several days in the fridge if stored in an airtight container.

The ultimate gluten-free banana cake recipe with peanut butter glaze has a great texture and is full of flavour, so even those who aren’t gluten-free will love this cake. I have made this cake several times, and people always ask for the recipe. Not to mention you might just be whipping up this peanut butter glaze on its own when you want to make homemade gluten-free Sundaes.

The Ultimate Gluten-free Banana Cake Recipe With Peanut Butter Glaze

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Banana Cake

For The Glaze

  • 1 cup (250 mL) powdered sugar
  • 3/4 cup (180 mL) creamy peanut butter
  • 2 tbsp (25 mL) vanilla extract
  • 1/3 cup (80 mL) 5% cream (you can use milk or a dairy alternative like almond milk)
  • Pinch of salt (less than a scant 1/8 tsp spoon)

 

INSTRUCTIONS/NOTES/TIPS

For The Banana Cake

  • Preheat the oven to 350°F (180°C).
  • Grease Bundt pan or loaf pan well, and set aside.
  • In a large bowl, mash bananas until as smooth as possible.
  • To the bananas, whisk in eggs, oil, and vanilla until well blended.
  • Whisk in both sugars until combined.
  • In a separate bowl, add in the flour then remove 3 Tbs of the flour and add in 3 Tbs cornstarch.
  • Tip: By removing 3 tablespoons of flour and adding in the cornstarch, you are making gluten-free cake flour. This will give you a lighter and better-textured cake.
  • To the bowl with the flour and cornstarch, add the baking soda, baking powder, and salt. You can either whisk or sift the dry mixture, to aerate it.
  • Add the dry mixture to the wet, and stir until well combined.
  • Tip: if you want to add in a cup of chocolate chips or blueberries, toss them with 1 tbsp of gluten-free flour and then add to the batter. This will keep your mix-ins from sinking together at the bottom of the cake. Be sure to mix well so they are evenly distributed in the batter.
  • Allow the batter to rest for 30 minutes- this will allow the liquids to fully absorb and a better structure to form. If you are short on time, let it sit for a minimum of 15 minutes.
  • Bake until a toothpick inserted into the centre (trying to avoid any mix-ins if you used them) comes out clean, about 30 to 45 minutes, based on your oven temperature.
  • Let the cake cool in the pan for 10 minutes
  • Gently run a butter knife around the sides of the pan to help release the cake.
  • Turn out the cake onto a cooling rack or plate.
  • Once the cake is cooled make the glaze.

For The Glaze

  • In a bowl, mix peanut butter, icing sugar, vanilla, salt, and milk, and blend with an electric mixer. You want the glaze to be well combined and lump-free. When you lift the beater (or spoon when stirred), look for the glaze to run slowly - be careful it is not too runny.
  • Taste the glaze and adjust it to your liking.
  • Tip: if you want a thicker glaze, add less milk. If the glaze is too thin add more icing sugar. If the glaze is too thick add more milk.
  • Once you are happy with the glaze and your cooled cake is on a plate, or a rack, gently pour the glaze over the cake allowing it to run down the sides.
  • Tip: I like to do this on the plate I’m going to serve it on, especially with a Bundt cake, because that way any extra sauce that runs off, can pool in the middle.
  • Tip: If you have any extra glaze, you can always drizzle it on the cake as you serve it with leftover cake or use it as a topping for ice cream.
  • Allow glaze to harden and serve.
  • Tip: Know that the cake will last several days in the fridge if stored in an airtight container.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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