Scrumptious Gluten-Free Peanut Butter Banana Cake with Luscious Glaze

Experience the delightful fusion of flavors in this Gluten-Free Peanut Butter Banana Cake, a perfect treat for those who adore the combination of bananas and peanut butter. Topped with a smooth peanut butter glaze and optional garnishes like chocolate chips or roasted peanuts, this cake is not only delicious but also a feast for the eyes. It’s a fantastic option for those following a gluten-free diet or anyone looking to indulge in a moist, flavorful cake.

Ingredients:

For the Cake:

• 360 grams overripe bananas (peeled and broken into smaller pieces)
• 270 grams gluten-free multi-purpose flour
• 20 grams cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• 1.5 tsp ground cinnamon
• 1 tsp kosher salt
• 175 grams light brown sugar
• 100 grams granulated white sugar
• 100 grams vegetable oil
• 125 grams peanut butter
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 115 grams buttermilk

For the Peanut Butter Glaze:

• 65 grams peanut butter
• 120 grams powdered sugar
• 2-3 tbsp milk
• ½ tsp vanilla extract
• Pinch of kosher salt

Instructions:

1. Prepare for Baking: Preheat oven to 325°F. Grease a 10-12 cup Bundt pan.
2. Dry Ingredients: Whisk together gluten-free flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
3. Mash Bananas: Mash bananas with a fork, leaving some chunks.
4. Creaming: In a mixer, cream together oil, peanut butter, both sugars, and vanilla for 2-3 minutes.
5. Add Eggs: Beat in eggs one at a time, scraping down the sides of the bowl.
6. Combine: Mix in mashed bananas and buttermilk. Gradually add dry ingredients until smooth.
7. Transfer to Pan: Pour batter into the Bundt pan, smoothing the top. Let rest for 5-10 minutes.
8. Bake: Bake for 50-55 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack over a tray.
9. Make Glaze: Whip peanut butter, then add powdered sugar, milk, and vanilla. Adjust consistency with milk. Drizzle over cooled cake.
10. Garnish: Optionally, top with mini chocolate chips, peanuts, or chopped Reese’s.
11. Serve: Allow glaze to set for 10-15 minutes before slicing.

Notes:

• Cornstarch can be replaced with an equal amount of gluten-free flour.
• Store the cake in an airtight container at room temperature for 3-5 days.

Enjoy this Gluten-Free Peanut Butter Banana Cake as a delightful treat that combines classic flavors in a new and exciting way. Perfect for sharing with friends and family!