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5 from 8 votes

Almond Flour Banana Cake

A moist and tender gluten free banana cake is made with almond flour and topped with a delicious peanut butter cream cheese frosting.  Mix the cake together in just 15 minutes and pop in the oven for a delicious and light dessert!
Prep Time15 minutes
Cook Time35 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: gluten-free, cream cheese, frosting
Servings: 8
Author: Bobbie Blue

Ingredients

  • 2 ½ cups almond flour
  • 1 tablespoon corn starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ripe bananas
  • 2 eggs
  • 3 tablespoons butter, melted
  • cup honey
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 4 ounces cream cheese
  • 2 tablespoons natural peanut butter
  • 2 tablespoons honey

Decorating Cake

  • 1 banana
  • ¼ cup peanuts, chopped finely

Instructions

Banana Cake

  • Preheat oven to 350 degrees. Grease a cake pan with butter or cooking spray.
  • In a large bowl whisk together almond flour, cornstarch, baking powder, baking soda and salt.
  • In a separate bowl mash the bananas with a handheld mixer. Add the remaining ingredients eggs, butter, vanilla extract and honey.
  • Beat mixture until very smooth then add almond flour mixture and mix together with a spatula.
  • Be careful to not over mix. Scrap sides and bottom of the bowl until no dry streaks of flour remain.
  • Pour mixture into prepared baking pan. Bake in preheated oven for 30-35 minutes until golden brown and toothpick inserted in the middle comes out clean.

Cream Cheese Frosting

  • Let cake cool completely before frosting.
  • In a small bowl use a hand mixer to whip cream cheese, honey and peanut butter.
  • Spread in a light layer over the top of the cake.

Notes

*If omitting peanut butter add 2 extra tablespoons of cream cheese.