Combine your love for banana bread and cake with this delicious gluten free banana cake and chocolate peanut butter frosting! The frosting tastes exactly like Reese's Peanut Butter Cups.

– Gluten free flour – Baking powder – Cinnamon – Salt – Eggs – Vanilla extract – Vegetable oil – Granulated sugar – Brown sugar – Milk of choice – Ripe bananas See recipe card for quantities.

Ingredient list

In a large bowl, whisk together all your dry ingredients.

Step-by-step instructions

In a medium bowl, smash your ripened bananas with a fork or pastry blender.

Step-by-step instructions

In the same bowl as your bananas, whisk in milk, oil, eggs, vanilla extract, and sugars. Pour bowl of wet ingredients into your bowl of dry ingredients. Combine well with a spatula.

Step-by-step instructions

Pour cake batter into your greased, parchment lined baking dish. Bake at 350°F for 60 minutes. Make frosting while cake is cooling.

Step-by-step instructions

– With a small spatula, spread frosting over cake that has been completely cooled. Store cake covered at room temperature for up to 5 days. Enjoy!

Step-by-step instructions

– Butter – Peanut Butter – Vanilla extract – Cocoa powder – Confectioners sugar – Heavy cream – Salt See recipe card for quantities.

Ingredient list for frosting

When baking with gluten free flour, I recommend sifting it before incorporating with your other dry ingredients. Gluten free flour tends to be on the clumpier side so the sifting will give it a clump-free texture.

Top tip

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