Banana PB Coffee Cake with PB Coffee frosting (GF/VEGAN)

Instagram : @bakedbyammna | Youtube : Baked By Ammna

I have two kids now.. TWO! One is 16 months and the other isn’t even 2 months yet! So yea.. u have A LOT on my hands right now. Which is why it’s not strange that I bought bananas and totally forgot about them because of all the craziness of being a mommy of two.. and now they’ve gone brow . Which for a baker.. isn’t a bad thing at all 😁

I also need coffee .. like allll the time now.. so I thought why not combine the two in a cake.. and then add in some peanut butter for some flavor and then why not make it gluten free by using almond flour and coconut flour (because I’m trying to lose that baby weight and gluten isn’t my best friend although I eat a lot of it still 🤣😎🤷🏽‍♀️) and then Ofcourse I need chocolate in there somehow.. and we’ll voila that’s how I made this cake. You know it’s an easy bake because if I can do it with two kiddos under 1 1/2 at home then YOU CAN TOO! 😉😎

Here’s how you bake it!


For the Cake –

  • 3 overripe bananas (medium sized), mashed
  • 2 large eggs
  • 60ml (1/4 cup) pure maple syrup
  • 60g (1/4) natural creamy peanut butter
  • 1 tsp vanilla extract
  • 95g (1 cup) almond flour, packed
  • 35g 1/4 coconut flour
  • 1/2 tsp baking soda
  • Pinch of salt
  • 50ml strong coffee, cold
  • 80g (1/2 cup) chocolate chips, i’m using dark 80% chocolate (vegan)

For the Peanut Butter / Coffee Frosting –

  • 75g (1/2 cup) coconut butter, melted
  • 80g (1/2 cup) peanut butter
  • 240g (2 cups) icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp almond milk
  • 1/2 cup very strong coffee, cold


For the Cake –

  1. Set your oven at 180C. Line a 9×9 inch square baking pan with baking paper.
  2. In a Medium bowl, add in the almond flour, coconut flour, baking soda, and salt. Mix thoroughly and set aside. In a large bowl, add int eh mashed bananas, peanut butter, vanilla, maple syrup, and eggs and whisk well.
  3. Add the dry ingredients into the wet. Mix until fluffy and thoroughly combined. Fold in the chocolate chips. Pour evenly into baking pans and bake for 35-40 min, until a cake tester comes out clean, and when the tops of the cake are golden brown. Leave to cool 10 min in the pan before removing and then leave them to cool completely before spreading the frosting.

For the Peanut Butter Frosting –

  1. In a stand mixer (or in a large bowl with a hand held mixer) add in the butter and peanut butter. Whisk on high until light and fluffy. Then add in the icing sugar, and start whisking at slow for 2 minutes then slowly and gradually increase the speed. Whisk until fluffy. Add in the vanilla, coffee (make sure it’s strong and cold) and almond milk and whisk until combined.
  2. Spread the frosting onto the cooled cake.

And there you have it! You’re overripe bananas have now been used and taste 100 time better than before! lol


Instagram : @bakedbyammna | Youtube : Baked By Ammna


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