Peanut Butter Banana Cake (Flourless)
on Apr 04, 2023, Updated Mar 17, 2024
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This peanut butter banana cake is flourless and comes together in one bowl with only a few ingredients. It is naturally sweetened with banana and won’t believe how easy it is to make!
This 6-ingredient banana cake is so moist and fluffy, and you wouldn’t believe that it’s flourless. The cake almost melts in your mouth and is perfect for a sweet treat or snack. It is naturally sweetened with bananas and you can omit the chocolate chips or swap them with some blueberries for extra bursts of sweetness. If you’re a fan of the classic peanut butter and banana combo, you’ll love these bars!
If you love these cake bars, you’ll also love these 4-ingredient peanut butter cookies and peanut butter and jelly muffins as well!
Table of Contents
Watch Recipe Video
What You’ll Need
Here is what you’ll need to make this peanut butter banana cake:
- Bananas: The main source of sweetness for this cake. Make sure to use bananas that are overripe with several brown spots. The riper the bananas, the sweeter the cake
- Peanut Butter: For added healthy fats and flavor.
- Egg: The binding agent to help the cake hold its shape.
- Cinnamon: Provides an extra warm spice and enhances the sweetness of the bananas.
- Baking Powder: Leavening agent to help the cake rise.
- Chocolate Chips: Optional ingredient for a little added sweetness and fun!
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Peanut butter: You can replace the peanut butter with any nut butter or seed-based butter.
- Egg: The egg may be replaced with 1/4 cup of unsweetened applesauce. Please note that the cake bars will have a slightly different texture (less fluffy) but will still have the same taste.
- Chocolate Chips: The chocolate chips may be replaced with blueberries. They may also be omitted completely!
Step By Step Instructions
STEP 1: Measure out the mashed banana at add it into a bowl (Image 1).
STEP 2: Add the peanut butter, egg, cinnamon, and baking powder to the bowl with the banana and mix until well combined (Images 2 & 3).
STEP 3: Fold in the chocolate chips until incorporated (Image 4).
STEP 4: Pour this mixture into a parchment paper-lined loaf pan. Use a spatula to flatten and smooth out the top (Image 5). Sprinkle a few extra chocolate chips on top (Image 6).
STEP 5: Bake for 25 minutes, or until the edges are golden brown. Allow it to cool completely before slicing it into bars.
Storage Instructions
Once cooled, slice into bars and store in an airtight container in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months.
Tips For Success
- Use overripe bananas for the best natural sweetness.
- Make sure to use natural peanut butter that contains only peanuts (or peanuts and salt) as the ingredients.
- I used a 9 by 5 loaf pan for this recipe. Feel free to double the ingredients to make enough to fill a brownie pan!
- Add in extra add-ins for more texture and taste! Crushed nuts are a great mix-in option for added texture!
Recipe FAQs
These cake bars are soft and fluffy in texture without having any flour!
Yes! You can double the ingredients and bake the batter in an 8 by 8 or 9 by 9 inch baking pan.
Other Peanut Butter Recipes You’ll Love
4 Ingredient Peanut Butter Cookies
Peanut Butter and Jelly Muffins
Peanut Butter and Banana Granola Bars
If you tried this Peanut Butter Banana Cake please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Peanut Butter Banana Cake
Ingredients
- ½ cup banana puree, (from about 1 large or 2 small bananas)
- ⅓ cup natural peanut butter
- 1 egg
- ½ tsp ground cinnamon
- 1 tsp baking powder
- 2-3 tbsp chocolate chips, plus more to sprinkle on top (optional)
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Add the banana puree, peanut butter, egg, cinnamon, and baking powder to a bowl and mix until well combined.
- Fold in the chocolate chips until incorporated.
- Pour this mixture into a parchment paper-lined loaf pan. Use a spatula to flatten and smooth out the top. Sprinkle a few extra chocolate chips on top.
- Bake for 25 minutes, or until the edges are golden brown.
- Allow it to cool completely before slicing it into bars.
Notes
- Use overripe bananas for the best natural sweetness.
- Make sure to use natural peanut butter that contains only peanuts (or peanuts and salt) as the ingredients.
- I used a 9 by 5 loaf pan for this recipe. Feel free to double the ingredients to make enough to fill a brownie pan!
- Add in extra add-ins for more texture and taste! Crushed nuts are a great mix-in option for added texture!
love it! please note that the text in parentheses next to the Banana quantity under the “2X” and “3X” tabs is incorrect!
Thank you for pointing that out, Antonis!
do you have a substitute for nut butter?
Hi Amanda! The best swap for this recipe would be sunflower butter or a similar seed based spread.
Love this recipe. Easy to make and tasted SO good! I added peanut butter chip with chocolate chip. Only question I have is it turned out a little wet. Could it be the bananas? I measured 1/2 cup of mashed banana (with maybe a tad bit more for those clumps that I couldn’t mash entirely). Letting it dry further and see if it helps..
I’m glad that you enjoyed these muffins! If they seem a little wet, I’d suggest baking them for a few minutes longer to see if that helps😊
Makes great even if you don’t have natural peanut butter (any brand works!)! No little ones here, anymore, but love this simple, quick use of my overripe bananas.
Great recipe!! Easy and quick to make along with little ones. Picky toddler approved. I didn’t think they’d be sweet enough so I sprinkled some sugar on top of them right after they came out of the oven. I think they would have been just fine without sugar though, as Lily had said, the banana makes them sweet enough. The whole family enjoyed them. Definitely making these again and again! 🙂
Hi Rachel! I’m so glad to hear that you all enjoyed this cake! Thank you for taking the time to share your feedback!😊
Hi.. was wondering if you have made this recipe in a mini muffin tin? Can’t wait to try this weekend
Hi Jamie! Yes, this could definitely work in the mini muffin tin! I’d start with about 15 minutes of bake time, test with a toothpick for doneness, and add a couple of minutes if needed.😊
I assume the oils mess with the consistency so can peanuts that also have soybean/peanut oil on them be used to make a butter for this recipe?
Hi Samantha! I haven’t tried testing with out with nut butters that contain other ingredients, but I think it should still work out! Let me know if you give it a try!
I have made so many of your recipes and my son loves them! Especially this one! He has been a picky eater but since I’ve found you, he is eating so much better! Thank you so much for sharing all these wonderful recipes! This recipe was so easy to make and delicious!
Hi LaToya! I’m so glad to hear that your little loves this recipe and has been loving other recipes you have tried out so far! Thank you for sharing your feedback and kind words!😊
Also, I used blueberries instead of chocolate chips as you suggested and it was amazing! Thank you!
Also, I used blueberries instead of chocolate chips as you suggested and it was amazing! Thank you!
So easy and delicious, even I can’t mess it up! Followed recipe exactly.