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!
Super simple and yummy!
These look delicious and so easy. Can you add chia, hemp or flaxseed (some or all) to this recipe, and if so, will I need to modify the recipe? Thank you.
Hi! You can definitely add in a few seeds to boost the nutritional value, but I wouldn’t add in a large amount so that it doesn’t alter the texture of the recipe. A small amount of seeds usually go a long way, so I’d only add in a very small amount 1 to 2 teaspoons. I hope that helps!
So easy and delicious. I added 2 tsp of hemp seeds. My partner said it tastes like snack bars. Baby gobbles it down. Thank you for the recipe.
I’m so glad that you enjoyed this recipe!😊
Incredible! Thanks for sharing! Do these freeze well?
I’m so glad you liked them, Jessica!😊 Yes, you can freeze leftovers in an airtight, freezer safe ziploc bag or container for up to 3 months!
Absolutely amazing recipe. My lo loves it and its her favorite thing to pack for school lunch.
I’m so glad to hear that your little one enjoyed this cake!😊
These are a go-to snack in our house—everyone loves them! I make two batches: the first without chocolate in a mini muffin pan for the baby, and the second with some brown sugar and chocolate chips mixed in a mini loaf pan for the older kids/adults. I’ve made these for my diabetic grandmother and my sister who is gluten free, and everyone enjoys them! Thank you!
I’m so glad to hear that you all enjoyed this cake! I love how you were able to modify it for everyone in the family!😊
Made these without chocolate chips for my 6 months old. She absolutely loves them!
Thank you for the great recipe,
Sina
My son who is a picky eater really loved this! I appreciated how sweet it was with the banana and the chocolate chips. Looking forward to enjoying many more recipes from your site!
I’m so glad to hear that your little one enjoyed this recipe!😊
I tried making thjs wuth almond butter aa my daughter already eats peanut butter in various forms and it was perfect. After 25 min I let it sit for 10 more minutes with the oven turned off and sets perfectly. I would say this recioe is amazing.
I’m so happy to hear that you enjoyed this recipe!😊
How would you store them? Fridge or no?
Yes, I store leftovers in the fridge😊
How long should we bake if we double it and use an 8×8 pan?
Hi Magaret! The bake time would be the same since the cake will be around the same thickness when doubled and baked in an 8 by 8 pan. At the 25-minute mark, you can check it with a knife or toothpick to ensure it comes out clean, and add an additional 5 minutes if needed.