Banana Cake with Peanut Butter Frosting
Ingredients
The Cake
-
½
cup
sugar
-
⅓
cup
melted unsalted butter
-
2
large
eggs
-
3
ripe bananas
(300 g)
-
1
cup
plain yogurt
-
1
teaspoon
pure vanilla extract
-
2
cups
all-purpose gluten-free flour (296 g)
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
fine salt
The Frosting
-
2
oz.
cream cheese
-
2
tablespoons
butter
-
1
teaspoon
pure vanilla extract
-
¼
cup
creamy peanut butter
-
½
cup
powdered sugar
Instructions
- Preheat the oven to 350°F and spray an 8×8-inch baking dish with cooking spray.
- In a mixing bowl, combine sugar, melted butter, eggs, yogurt, and vanilla. Mash the bananas and stir them into the mixture.
- Add the flour, baking powder, baking soda, and salt to the banana mixture and stir until combined. Pour the batter into the prepared baking dish.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely before frosting.
- For the frosting, combine cream cheese, butter, vanilla, and peanut butter in a bowl and mix until smooth. Gradually add powdered sugar and mix until fluffy.
- Once the cake is cooled, spread the peanut butter frosting evenly on top. Optionally, garnish with sliced bananas and chopped peanuts.
- Cut into 16 squares and serve.
Nutrition Facts (estimated)
Servings
16 pieces
Calories
220
Total fat
9g
Total carbohydrates
30g
Total protein
4g
Sodium
372mg
Cholesterol
39mg
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