FLOURLESS GLUTEN-FREE BANANA CAKE WITH PEANUT BUTTER FROSTING (PALEO + VEGAN OPTIONS)

I was looking through my Pinterest board yesterday and came across this Pumpkin Snack Cake and remembered how amazing it is. I then scrolled down to these Peanut Butter Banana French Toast Rollups and immediately had an epiphany. I think God was telling me to make a PB-Banana version of the flourless snack cake!

I know that you can never go wrong with the peanut butter and banana combo, thats always a winner year ’round. Most people have had a banana smothered in peanut butter sometime in their life, and most likely it was over 100+ times.

Let me tell ya, this cake is oh so good. The base is adapted from the pumpkin version and it’s just so fluffy and moist, you would never be able to tell it’s flourless! It’s suitable for dietary/allergy restrictions too. It’s not only gluten-free, but can also be vegan and paleo-friendly too! If you’re vegan, just sub a flax egg. Paleo? Sub in almond butter for the frosting.

Ingredients

• 1 cup natural smooth peanut butteror cashew/almond butter
• 2 ripe bananas, mashed
• 1/4 cup pure maple syrup
• 1 egg, beaten (sub flax egg for vegan option)
• 1 tsp. baking soda
• Peanut Butter Frosting (replace with almond butter for paleo)

Instructions

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a bowl until mixture is smooth.
3. Spread batter into 9x9 or 8x8 square pan sprayed with cooking spray or lined with parchment paper.
4. ................................

for full recipes please see : athleticavocado.com

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