Sorghum Banana Cake with Peanut Butter Glaze
Gluten-free sweet sorghum flour banana cake with peanut butter glaze. This naturally gluten-free cake is packed full of bananas and topped with a no powdered sugar peanut butter glaze.
PREP TIME
10 minutes
COOK TIME
45 minutes
INGREDIENTS
16
Serves: 10-12
Ingredients
Sorghum Banana Cake
- 444 Banana, 1 ¾ cup mashed
- 1/2 cup1/2 cup1/2 cup Avocado Oil
- 444 Eggs
- 3/4 cup3/4 cup3/4 cup Raw Sugar, (I used organic cane sugar)
- 2 tsp2 tsp2 tsp Vanilla Extract
- 1.5 cup1.5 cup1.5 cup Sorghum Flour, (I used THIS one)
- 3/4 cup3/4 cup3/4 cup Arrowroot Flour
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
Peanut Butter Glaze
- 3 Tbsp3 Tbsp3 Tbsp Salted Butter, (or unsalted)
- 1/2 cup1/2 cup1/2 cup Peanut Butter, (or unsalted - creamy)
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 2 Tbsp2 Tbsp2 Tbsp Arrowroot Flour
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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
- Put the ripe bananas in a large bowl and with a fork or paddle attachment on your mixer mash the bananas.
- Add the oil, eggs, sugar and vanilla and mix until combined.
- In another bowl whisk together the sorghum flour, arrowroot, baking powder, baking soda and salt.
- Add the dry ingredients to the wet and mix until combined.
- Pour the sorghum banana cake batter in the bundt pan and bake for 45 minutes or until toothpick comes out clean. Let cool for 5 minutes and then carefully flip it on to a cooling rack.
- While the cake is cooling combine the butter, maple and peanut butter in a small saucepan and heat until everything has melted. Add the arrowroot powder and whisk until combined.
- Once the cake has cooled for 10-15 minutes pour the glaze on top and serve immediately or store in an airtight container.
Notes
The peanut butter glaze will begin to harden as it cools.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Desserts Gluten Free Nightshade Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 435 |
| Fat: | 21 g |
| Carbohydrates: | 59 g |
| Protein: | 5 g |
| Cholesterol: | 9 g |
| Sodium: | 349 mg |
| Fiber: | 4 g |
| Sugars: | 27 g |
| Calculated for total recipe. | |
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