Banana Cake with Chocolate PB Swirl Icing

  • Author: Amber Romaniuk
  • Yield: 8 - 12 1x



For the Cake:

  • 2 cups Gluten-free Bob’s Red Mill 1-2-1 Baking Flour
  • ½ cup Coconut Sugar
  • 1 Tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Organic Vanilla extract
  • 1 tsp cinnamon
  • Pinch of sea salt
  • 4 Ripe bananas
  • 1 cup Unsweetened Almond Milk
  • 1 cup Olive oil
  • 4 Free range eggs
For the Icing:
  • 1 cup pure peanut butter
  • ¼ cup Coconut Icing Sugar
  • 1 cup dark chocolate chips melted


  1. Pre-heat over to 350 degrees Fahrenheit
  2. In a large bowl add flour, coconut sugar, baking powder, baking soda, cinnamon and sea salt and blend with a fork.
  3. Add vanilla, almond milk, olive oil and eggs and whisk well.
  4. Add bananas and whisk until they are thoroughly mixed in small pieces.
  5. Grease a square cake tin and add batter.
  6. Bake for 40-45 minutes and test with a toothpick.
  7. Melt chocolate chips over medium heat.
  8. In a bowl mix the peanut butter and icing sugar and spread over the cake. Drizzle chocolate.
  9. Drizzle chocolate and peanut butter on the top of the cake once cooled and use a tooth pick to swirl the icing. Let set in fridge for 10 minutes and serve.
  10. Serves 8-12


Special Thanks To:

Photos by Lisa San Filippo

Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography.

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