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:
- Prepare for Baking: Preheat oven to 325°F. Grease a 10-12 cup Bundt pan.
- Dry Ingredients: Whisk together gluten-free flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
- Mash Bananas: Mash bananas with a fork, leaving some chunks.
- Creaming: In a mixer, cream together oil, peanut butter, both sugars, and vanilla for 2-3 minutes.
- Add Eggs: Beat in eggs one at a time, scraping down the sides of the bowl.
- Combine: Mix in mashed bananas and buttermilk. Gradually add dry ingredients until smooth.
- Transfer to Pan: Pour batter into the Bundt pan, smoothing the top. Let rest for 5-10 minutes.
- 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.
- Make Glaze: Whip peanut butter, then add powdered sugar, milk, and vanilla. Adjust consistency with milk. Drizzle over cooled cake.
- Garnish: Optionally, top with mini chocolate chips, peanuts, or chopped Reese's.
- 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!