Gluten Free Banana Cake With Peanut Butter Glaze
You would think I’d learn not to buy so many bananas, because I inevitably have 2-3 a week that go brown. One banana freckle sends my kids running.
So, I’ll either put them in my freezer, peel and all, until I’m ready to use them.
Or, I’ll peel them, break them up, and put them directly on my freezer rack for smoothies. We go through them so quickly, I never have to worry about freezer burn. (although the one in the back is looking a little iffy…)
Today, with a sick boy at home and three brown bananas on hand, it was a good day to make a healthy (ish) cake.
I’ve made this Oh She Glow’s inspired cake a few times and the kids L-O-V-E it! It is so moist because you actually use THREE bananas: two mashed up in the mixture and one diced an incorporated with the chocolate chips at the end.
Seriously, I think it is all about the peanut butter glaze for me. When it comes down to it, peanut butter makes everything taste good, doesn’t it? I have probably eaten the equivalent of a jar of peanut butter from licking my kid’s sandwich knives. I purposely get too much peanut butter on the knife just so there is residual goodness for me to clean off when I’m done.
Oh, look at that yummy peanut butter meltiness…
Thanks to the use of gluten-free oat four, Truvia (a stevia brand), and fruit, this cake is relatively harmless.
The key to making this gluten-free is grinding your own gluten-free oats!
Bob’s Red Mill gluten-free oats are super easy to find.
Place 2 1/2 cups of gluten-free oats in your high-speed blender and blend until a flour consistency. Don’t fret if there are some chunks left behind, it will still work!
You will have approximately 2 1/3 cups of oat flour. You can also substitute already ground oat flour (although it will likely have a small amount of gluten – not a big deal if you are not allergic)
Don’t let the oat grinding intimidate you! It is really satisfying to make your own flour, trust me. Feels authentic.
Alright, enough already. This recipe is super easy and I know you will love it. Enjoy!
Gluten Free Banana Cake With Peanut Butter Glaze
- 2½ cups regular oats, processed into a flour
- ½ cup brown sugar, packed firmly
- ½ tsp ground cinnamon
- ⅛th tsp ground nutmeg
- 3 packages of Truvia (or 2 tbsp cane sugar)
- 1 tsp baking powder
- ½ tsp kosher salt
- 2 Tbsp oil (I used coconut)
- 2 medium very ripe bananas, mashed
- ⅓ cup applesauce
- 1 egg
- 1 tsp vanilla extract
- Add Ins: ⅓ to ½ cup chocolate chips and 1 rape banana cut into chunks
- Peanut Butter Glaze:
- 2 Tbsp creamy peanut butter
- 2 Tbsp milk (regular or any non-dairy)
- 2 packages Truvia (or 2 Tbsp powdered sugar)
- ⅛ tsp vanilla extract
- Grind the oats in a blender until flour consistency
- Place oat flour (self-made or 2⅓ cups packaged) in bowl and mix with all other dry ingredients (sugar through salt)
- Place mashed bananas and all other wet ingredients in another bowls and mix (oil through vanilla extract)
- Gently incorporate the dry ingredients into the wet ingredients with a spoon or spatula
- Fold in the chocolate chips and banana chunk add-ins
- Put in greased 8×8 pan
- Place in pre-heated 350 degree oven for 36-38 minutes
- While cooking:
- Mix the peanut butter glaze ingredients until smooth
- Drizzle over the banana cake while it is still warm so it is easy to spread
- Enjoy!
Sorry your boy is sicky poo. What a treat to have this in the house though! I bet this would be great with Mangos! Either way, I’m in!
ps: If I haven’t told you already, you’re a really good mom. :)
I made it with pineapple and coconut and it was yummy too!
I’m glad someone appreciates my mothering skills because my kids find me terribly annoying and “mean” while dad is perfect and nice. When I was telling them everyone has things they need to work on, Thomas says “Except dad. I can’t think of anything dad needs to work on.”
Oh dear Lord. That’s enough to make you crazy. He’ll be the Bad Cop soon enough… maybe the teenage years!
He is to damn nice!!!
Great minds think alike. I just made some banana “cupcakes” (sneaking in flax seed and whole wheat flour) with a cinnamon-honey frosting–yum!
Cinnamon honey frosting…sound delicious!
FYI on gluten free products. I went to a BBQ and someone brought Pamalas gluten free chunky chocolate chip cookies (made from the mix) they were really really good- they kind of fell apart (may have been the heat last weekend) but who cares the flavor was amazing- and I’ve been making Tollhouse since grade school. I thought there was no way these were going to be good. But you know, anything made with really butter is good. I also heard the pancake mix is excellent. Whole Foods.
Sorry I’m just getting back to you! I’ve been out of town and am just getting back in the swim got things. I have tired the Betty Crocker gluten free cookie mix and it is great too! xo
what I like about Pamalas is that the chocolate is organic. I heard once that chocolate beans have been sprayed with a ton of chemicals.
This cake was delicious. I added some chopped walnuts and did fewer chocolate chips than what is listed. Also I only had 2 and a half bananas so I only added in the extra half banana. I shared this with a few people and they said it was great! It is rich so you don’t feel like you need a lot to satisfy a sweet tooth craving. This is a relatively healthy dessert, too. With only about 150-160 calories per slice (when you cut it in to 16 pieces), I feel like it is a great choice! Thanks Lina for the terrific recipe.
I am so glad you tried it and liked it! I had another friend try it and felt it was too dense. It is a dense cake, but to me it feels hearty and satisfying. I’m so happy you agree! xo Lina
This looks amazing!! I cannot believe you are into all this natural food business – I’ve gone Vegan! Yes, Hoover Henson. You’re probably thinking you haven’t taken things quite THAT far! Point is simply that all of this is dear to my heart and just makes me adore you all the more. If you have not seen “Forks over Knives” stop whatever you are doing and Netflix or library or google or something. It’s that good – promise. So I’m totally in love with your blog. HEY! I have a brilliant idea. We sit down face to face and blog – I can only imagine what the two of us would come up with as ideas ping back and forth. Fit to print? Hard to say! But would be so fun. I’m convinced there’s a much needed niche for the every day girl cooking show – I mean, what does it really look like when I’m trying a new recipe? Ina…I think not. There is flour on every surface & always my face; things have caught fire; cake in the oven and I realize I never put any sugar in there; recipe was there 2 seconds ago and now it’s gone ( forgot I took it into the bathroom with me)….you get the idea? You like? Let’s start filming!!! Ok, love you sweet friend….Ali
I am so sorry I haven’t gotten back to you sooner! Went out of town and just catching up. It is SOOOO good to hear from you! I agree, our smart minds can make magic together I’m sure! Your story reminded me of the time we made the BEST creme brûlée together. What a mess, but it was so good! No vegan recipe for that delicacy! I miss you :)