Banana Loaf Cake (gluten-free/vegan) (Edit recipe)

Head Shot:Kat Condon
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This incredibly easy Banana Loaf Cake is a simple & delicious snack that doubles as a healthy treat! Made with just four simple ingredients and containing no gluten, dairy or eggs, this cake is gluten-free, vegan and sugar-free! To make it more of a dessert, opt to top it with the easy yogurt fudge frosting.
5 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:293
Fat:16 g
Carbohydrates:30 g
Protein:8 g
Cholesterol:0 g
Sodium:96 mg
Fiber:4 g
Sugars:10 g
Calculated per serving.

Serves: 8

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees & line a 9x5 loaf pan with parchment paper.
  2. In a bowl, combine bananas and peanut butter until creamy and smooth.
  3. Stir in flour and baking powder.
  4. Spread batter into loaf pan.
  5. Bake for 20-25 minutes or until toothpick comes out clean.
  6. While cake is cooling, melt chocolate together with peanut butter.
  7. Stir in yogurt.
  8. Once cake has cooled, spread on frosting.
  9. Frosting with firm as it cools.

Notes

Add 1-2 tablespoons of maple syrup as needed to loaf cake if bananas are not overripe.

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