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Side view of almond flour banana cake with chocolate peanut butter frosting on a white plate.

Almond Flour Banana Cake

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  • Author: Leanne
  • Prep Time: 20 minutes
  • Cooling Time: 2 hours
  • Cook Time: 26 minutes
  • Total Time: 2 hours 46 minutes
  • Yield: 9 pieces
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Canadian
  • Diet: Gluten Free


This Almond Flour Banana Cake has a tender crumb and fluffy texture with sweet banana flavor and a rich chocolate peanut butter frosting. It’s a gluten-free banana cake that’s also dairy-free and incredibly easy to make!


For the banana cake:

  • 2 1/2 cups (260g) blanched almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1/2 cup (130g) mashed banana (about 1 large ripe banana)
  • 1/2 cup (120g) cane sugar
  • 1 teaspoon vanilla extract

For the chocolate peanut butter frosting:

  • 1/2 cup (113g) vegan butter, room temperature
  • 1 1/2 cups (180g) powdered sugar, sifted if lumpy
  • 1/4 cup (25g) cocoa powder
  • 1 tablespoon unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons smooth peanut butter, shelf stable


  1. Preheat oven to 350F. Grease an 8-inch square pan with non-stick cooking spray and line it with overhanging parchment paper. 
  2. In a medium-sized bowl, whisk together the almond flour, baking powder and salt.
  3. In a separate large bowl, whisk together the eggs, banana, cane sugar and vanilla.
  4. Add the dry ingredients to the wet mixture and use a spatula to stir together until the dry ingredients are incorporated. The batter will be thick.
  5. Pour the batter into the prepared pan and use an offset spatula to spread it out evenly.
  6. Bake for 24-26 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
  7. Let cool completely on a wire rack before frosting.
  8. To make the frosting, add the butter, powdered sugar, cocoa, almond milk and vanilla to a large mixing bowl. Using an electric mixer, beat together for about 3 minutes or until smooth and creamy, stopping occasionally to scrape down the sides of the bowl.  (When mixing, you’ll want to set the speed of your mixer on low at first, so the sugar and cocoa don’t fly everywhere, and then increase the speed to medium-high).
  9. Add the peanut butter and beat together until incorporated. The frosting should be smooth and spreadable.
  10. Spread over the cooled cake, cut into pieces and serve.


  1. For the sweetest and most pronounced banana flavor, make sure your banana is overly ripe with so many brown spots it’s almost completely brown.
  2. Use shelf stable smooth peanut butter for the frosting. Avoid natural peanut butter as the oily texture may make the frosting runny and cause separation.
  3. Cup measurements are included in the recipe but, for greater accuracy, I recommend weighing your ingredients. If you’re using cup measurements, just make sure to use the spoon and level method for the flour, cocoa and powdered sugar.
  4. Ensure the eggs are at room temperature so they beat together with the other wet ingredients easily. Also make sure you bring the butter to room temperature for the frosting. If your butter is cold, it will look separated in the frosting.
  5. Before frosting the cake, let it cool completely in the pan. If it’s still warm, the buttercream will just melt off of the cake.
  6. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.