Healthy Banana Cake with Peanut Butter Frosting
This Healthy Banana Cake is so moist and rich it tastes like it’s full of butter, oil and sugar. But it isn’t. It’s like Banana Bread in cake form and cloaked with peanut butter.
Ingredients
Cake:
- 136g (1 cup) Sweet White Sorghum Flour
- 120g (¾ cup) Brown Rice Flour
- 96g (½ cup) Homemade Vanilla Sugar (or dry sweetener of choice)
- 40g (¼ cup) Organic Corn Starch
- 1 tbs Double-Acting Baking Powder
- 2½ tsp Ground Cinnamon
- 1 tsp Apple Pie Spice or more Cinnamon
- ¼ tsp Salt
- 1 cup Unsweetened Vanilla Almond Milk
- 1 cup Egg Whites (fresh, not cartoned)
- 1 tbs Vanilla Extract
- 2 tsp Liquid Stevia Extract
- 2 tsp Natural Butter Flavor
- 1 cup Mashed Bananas (very ripe)
- 1 tbs White Vinegar
Frosting:
- 225g (1 cup) Plain, Nonfat Greek Yogurt
- 150g (1¼ cups) Peanut Flour
- ½ tsp Liquid Stevia Extract
- 6 tbs Unsweetened Vanilla Almond Milk
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit and spray two 8" cake pans with cooking spray (I also lined my pans with parchment paper circles).
- In a medium-sized bowl, whisk together the sorghum flour, rice flour, vanilla sugar, starch, baking powder, cinnamon, apple pie spice and salt.
- In a large bowl, whisk together the almond milk, egg whites, vanilla extract, stevia extract, and butter flavor.
- In a measuring cup, mash 2-4 bananas until you get 1 cup. Stir in the vinegar.
- Pour the banana/vinegar mixture into the large bowl with the other wet ingredients and whisk together until mixture is smooth and even (~1 minute)
- Slowly add the dry ingredients to the wet ingredients while whisking. When all is incorporated, whisk the batter vigorously to break up any clumps. Make sure to whisk the sides of the bowl to make sure all the flour is incorporated.
- Pour the batter into the prepared pans and bake for ~31-33 minutes, or until the surface of the cakes spring back when tapped. Let the cakes cool in the pan for ~30 minutes then flip them over onto a wire cooling rack and let cool completely.
For the Frosting:
- In a stand mixer bowl with whisk attachment, add the greek yogurt, peanut flour and truvia. Mix on medium speed. Add the almond milk tablespoon by tablespoon, until the desired texture is achieved.
- Frost the cakes then refrigerate for 30 minutes. Slice and serve!
Recipe Notes
If you want a four-layer cake like shown in the post, slice each cake into two with a long and sharp knife.
Nutrition Facts
Healthy Banana Cake with Peanut Butter Frosting
Amount Per Serving (1 serving = 1/8th of cake with frosting)
Calories 280
Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 3mg1%
Sodium 150mg7%
Carbohydrates 46g15%
Fiber 6g25%
Sugar 6g7%
Protein 20g40%
Vitamin A 100IU2%
Vitamin C 3.3mg4%
Calcium 150mg15%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.