Grain-Free SunButter & Banana Cake
Published Nov 09, 2021
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If you’re looking for something different to serve for the holidays or perhaps you’re not a fan of the more traditional pie – and especially if you want something that is grain-free – this delicious Grain-Free SunButter & Banana Cake is an excellent option.
This cake is not just gluten-free and grain-free, but can also be made dairy-free. It’s peanut-free thanks to the use of SunButter (but it’s not tree nut-free, as it contains almond flour). Overall, this is a very allergen-friendly cake, which is great for the holiday season when you might have a mix of people with various food sensitivities or allergies.
To really make this cake pop and become a centerpiece dessert, I highly recommend using edible fall leaves. If you make this cake outside of the fall season you can always garnish it with other decorative toppings.
Get more gluten-free dessert recipes.
Grain-Free SunButter & Banana Cake
Ingredients
For the Cake:
- 1 cup dried banana chips
- 3 very ripe banana
- 4 large eggs, , at room temperature
- ½ cup pure maple syrup
- ¾ cup Organic or Creamy SunButter
- 2 teaspoons pure vanilla extract
- 2¾ cups fine blanched almond flour
- 2½ teaspoons baking powder
- 1 teaspoon kosher or fine sea salt
For the Frosting:
- ½ cup Organic or Creamy SunButter
- ½ cup unsalted butter or dairy-free buttery sticks, , at room temperature
- 2 cups powdered sugar, , sifted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher or fine sea salt
- 2-3 tablespoons heavy cream or milk of choice
- 1½ cups dried banana chips, , for garnish – optional
- A few edible leaves, , for garnish – optional
Instructions
For the Cake:
- Preheat the oven to 350 degrees. Grease 2 (8-inch) cake pans, line with parchment paper, and grease the parchment paper.
- Pulverize 1 cup banana chips in a blender or food processor. Mash the bananas in a large mixing bowl. Add the eggs, maple syrup, ¾ cup SunButter, 2 teaspoons vanilla and mix very well. Add in the pulverized banana chips, almond flour baking powder, and 1 teaspoon salt. Mix well.
- Divide the batter between the prepared cake pans and bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes then remove to a wire rack to finish cooling completely.
For the Frosting:
- In an electric mixer, preferably fitted with a paddle attachment, beat the SunButter and butter together until fully combined and fluffy. Add the powdered sugar, turn the mixer on low and gradually increase the speed until the sugar is fully incorporated into the SunButter/butter mixture. Beat in the vanilla and salt and cream or milk, 1 tablespoon at a time until a creamy, spreadable consistency is achieved.
- Place on layer of the cake on a cake stand. Spread with a layer of frosting then place the other layer on top and frost the sides and top of the cake.
- Coarsely grind the banana chips and place around the edge of the cake or scatter on top. Add a few edible leaves if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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