By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 9
184 cal · 40 min
Banana Cake with Peanut Butter Frosting
Recipe GLPR1e821fe2ac9c2f
A moist, wholesome banana cake made with whole wheat flour and maple syrup, topped with creamy peanut butter frosting. This naturally dairy-free cake can be made vegan by using flax seeds in place of the egg. Perfect for a simple, satisfying dessert.
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Ingredients
1½ cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch pinch of salt
2 tablespoons sugar
½ cup maple syrup
½ cup banana puree
½ cup oil
¼ cup water
1 beaten egg (or 4 teaspoons ground flaxseed mixed with 1 tablespoon water for vegan)
¼ cup natural peanut butter
Directions
Preheat your oven to 350°F (175°C). Lightly oil or grease a 9x9-inch baking dish.
In a large mixing bowl, sift together the whole wheat pastry flour, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk together the sugar, maple syrup, banana puree, oil, water, and beaten egg (or flax-water mixture) until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. The batter should be slightly lumpy.
Transfer the batter to your prepared baking dish and spread evenly.
Bake for 20–24 minutes, until a knife inserted into the center comes out mostly clean with just a few moist crumbs clinging to it. The cake should be set and lightly golden on top.
Remove the cake from the oven and allow it to cool completely in the baking dish.
For the frosting, whisk the natural peanut butter with a small amount of water, a little at a time, until you reach a spreadable, fluffy consistency. Add additional peanut butter if you prefer it thicker, or more water if you prefer it more fluid.
Once the cake is completely cool, spread the peanut butter frosting evenly over the top. Slice and serve.
Comments
Whole wheat pastry flour is a standard item at every Charlotte chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all stock it—so no special trips needed. The cost per serving runs roughly $0.85 to $1.10 when you account for bananas (seasonal, cheap locally), peanut butter, eggs, and oil, making this a genuinely economical dessert. The stated 40 minutes is honest for a one-bowl cake with simple frosting, though expect closer to 50 with cooling time before frosting. The recipe is straightforward and family-friendly, reheats decently for 2–3 days covered, and the Southern pairing of banana and peanut butter lands naturally in North Carolina without any regional awkwardness.
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