Sorghum Banana Cake with Peanut Butter Glaze (Edit recipe)

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.

10 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

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.

by Jessi's Kitchen

View original recipe

Serves: 10-12

Ingredients

Sorghum Banana Cake

4 Banana, 1 ¾ cup mashed
1/2 cup Avocado Oil
4 Eggs
3/4 cup Raw Sugar, (I used organic cane sugar)
2 tsp Vanilla Extract
1.5 cup Sorghum Flour, (I used THIS one)
3/4 cup Arrowroot Flour
1/2 tsp Baking Soda
1.5 tsp Baking Powder
1/2 tsp Sea Salt

Peanut Butter Glaze

3 Tbsp Salted Butter, (or unsalted)
1/2 cup Peanut Butter, (or unsalted - creamy)
2 Tbsp Pure Maple Syrup
2 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.