This Peanut Butter Banana Bundt Cake is like banana bread but lighter, filled with nutty peanut flavor and a salted caramel peanut butter glaze on top!
If chocolate found out this was happening, I’d be in trouble. Chocolate with banana – amazing. Chocolate with peanut butter – magical. But just this once let’s let banana and peanut butter collaborate on a cake without chocolate getting in the way.
Look, I love a good brownie as much as the next person. But even mini chocolate chips seem to steal the flavor show of whatever you bake them into. And with sweetness from extra ripe bananas, nuttiness from creamy peanut butter, and decadence from the salted caramel peanut glaze on top, we want to keep ALL the flavor for ourselves.
This recipe is like banana bread, but it is not banana bread. Because…
- we are blending the bananas instead of mashing for a more consistent texture
- the crumb is lighter and softer
- the flavor is richer, more dessert than snack (but still can be both, of course!)
- it’s baked in a bundt pan, not a loaf
- SALTED. CARAMEL. GLAZE.
If you can’t tell I really love that glaze. Like really really really love.
But I have strong feelings for the cake too. The peanut butter flavor is not subtle…in a very good way. The bananas get even sweeter from baking, and combined with coconut sugar things quite caramel-y. And neither overpowers the other – they just harmonize perfectly!
If you want to add chocolate chips I won’t stop you (who would do such a thing?), but I urge you to try at least the first batch without. I think you’ll find banana and peanut butter to have some serious solo game of their own.
Happy bundt baking to you!
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Peanut Butter Banana Bundt Cake
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: cakes
- Method: baking
- Cuisine: american
Description
This Peanut Butter Banana Bundt Cake is like banana bread but lighter, filled with nutty peanut flavor and a salted caramel peanut butter glaze on top!
Ingredients
Cake
- 3 medium bananas (250g)*
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 1/2 cup (70g) coconut sugar
- 1/2 cup (125g) peanut butter
- 1 cup (240g) nondairy milk
- 2 cups (250g) oat flour
- 1 1/2 cups (165g) almond flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Peanut Butter Glaze
- 1/4 cup (60g) peanut butter
- 1/4 cup (40g) maple syrup
- 1/4 cup (50g) coconut oil, melted
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350ºF.
- Prepare flax eggs and set aside to gel for 5-10 minutes.
- Mash or blend the bananas.
- Mix together the banana, flax eggs, coconut sugar, peanut butter, and nondairy milk.
- In a separate bowl, combine the oat flour, almond flour, baking powder, cinnamon, and salt. Whisk to eliminate any clumps.
- Add the wet ingredients to the dry, and mix to form a batter.
- Pour into a bundt pan** (mine was 10 cup but 8-cup would be fine too) that has been generously sprayed with nonstick spray.
- Bake for 40-45 minutes at 350ºF.
- Remove from the oven. Cool for 10 minutes. Flip onto a cooling rack to cool completely.
- Whisk together the glaze ingredients until smooth. If it’s too thick, microwave for 5-10 seconds.
- Spoon glaze onto cooled cake, and sprinkle with chopped roasted peanuts.
- Enjoy! Keep leftovers covered in the refrigerator for up to a week.
Notes
*About 1 cup after mashing. You can either mash with a fork, or blend to a puree if you don’t want any chunks.
**If you don’t have a bundt pan, cupcakes/muffins would be the best alternative. They will bake for slightly less time (about 30-35 minutes). You could try baking it in a regular cake pan, but I don’t recommend a loaf pan for this recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 283
- Sugar: 13g
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
Keywords: vegan, gluten free, banana, cake, bread, dessert, glaze, caramel, snack, healthy
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This looks and sounds delicious
It was SO GOOD😋😋 Hope you give it a try, Sheree!
This is beautiful and delicious! I’m usually someone who would incorporate chocolate, too, but I decided to just let the peanut butter and bananas shine. I omitted the sugar in the cake, and I thought it was sweet enough with super-ripe bananas, but I hardly ever eat sugar. For the glaze, I just combined date syrup, peanut butter, and vanilla. Just trying to limit sugar and oil over here, and I’m only mentioning it in case anyone else wants to do the same, but I’m sure your original version is delicious! And the texture… awesome!
★★★★★
Wow your version sounds amazing, thank you so much for sharing! I will have to try it with just the bananas for sweetness too, great idea😋 Haha I thought hard about adding chocolate or not too, but you definitely get to taste the PB and banana more without. So happy you liked it🤗🤗
Brenna, So happy you asked these questions! Exactly what I would have asked!
Brenna, I’m glad you shared this. As I was looking through the recipe, I was wondering if I could sub a little bit of stevia for the sugar, as we do not use sugar, as well.
This cake has my hubby’s name written all over it!….and one of my daughter’s, too. 🙂
Well I am so happy you found your answer! Hope you and your family love it, Stacey💛
Hi😊. You said you use a 10 cup bunt cake pan .. is that the same as 10 x10 inches ? Also how many slices can I get from ? Thanks 😊
Bundt pans are typically measured in volume not dimensions, but my 10 cup bundt pan is approximately 9″ in diameter (https://www.nordicware.com/bakeware/classic-sized-bundts/elegant-party-bundt-1). And that will get you about 12 slices!
can i use almond butter instead?
Absolutely! Hope you enjoy😊
Natalie, your the best!! Love your insta! Best vegan recipes and generally naughty healthier way to cook. What a service you provide to us- thank you!!
Wow thank you so much for the kind words Misha❤️
Natalie, this cake is so beautiful!! Like, I can’t even believe how gorgeous it is. I love the peanut butter glaze so much. I’m pretty sure I would drink that if I had the chance, lol. I mean, for real. And I’m such a lover of peanut butter, but I don’t have it very often since my family can’t eat it. I’m totally with you on the chocolate chips stealing the show, too. Seriously, they are always like “hey it’s alll about me” whatever they are baked into, right? Haha! Such a gorgeous cake that I keep looking at and that shot of the spoon drizzling the glaze over is one of the prettiest shots you’ve ever taken it. I’m thinking of blowing it up and hanging it on my wall!! Great recipe Natalie!
I can eat peanut butter (and live alone lol) but for some reason I’ve been seriously neglecting it lately too. I guess my SunButter obsession is to blame, but sometimes gotta give good ol’ PB some attention😊 Bahahaha you chocolate chip impression is so right though, especially when they melt and just ooze into every bite…delicious little attention seekers😂😂 Lol always love a good bundt cake drizzle shot, something about a bundt cake just calls for a glaze to me🤷🏻♀️ Thanks for the kind words, Brandi!
Hi Natalie, I’m wondering if this can be baked in a pyrex baking dish instead of a bundt pan? The struggles of a college student wanting to bake good stuff… Lol!
That should work! What size is the dish? Just want to make sure it’s not soo small or the batter will be too thick to bake through properly 🙂
I have one in 10 x 7.5 inch and 8 x 6 inch! Which one do you think is better? Thank you!
I’d go with the bigger one, 10×7.5!
Hi Natalie, this recipe looks amazing! I’m such a lover of peanut butter and always looking for an excuse to eat it!
Just wondering if you could use eggs in this and how many?
Haha totally agree, no bad way to PB😋 Yes you could use regular eggs, I’d try two in place of the flax (should make it extra fluffy!)
Could I use all purpose flour for this and also ordinary sugar instead of coconut sugar. I bought a bundt pan a while ago and I think this might just be the right recipe for it!
Yes and yes! Although both may make it a little more dry because AP flour is lower fat than almond flour, and white sugar contains less moisture than coconut as well (brown sugar would be better!)
Thank you, I’ll use brown sugar and a tad more liquid. xx
Hello! I have some green banana flour I need to use up. Could I sub a portion of the flour with it? I can’t wait to try this!
Hmm green banana flour is very unique so I hesitate to tell you for sure that would work here, but you could try it! Otherwise I have a couple of green banana flour recipes I love here:
https://www.feastingonfruit.com/banana-flour-chocolate-chip-cake/
https://www.feastingonfruit.com/banana-flour-waffles-vegan-grain-free/
Ooooh gotcha— thanks for the reply!
This sounds amazing! What flour can I substitute for the oat flour? My daughter must go grain-free. Is it okay to use only the almond flour?
Just almond flour will make it to moist/mushy and it won’t cook though properly. I’d try using a pre-mixed paleo flour mix (I like this one from Bob’s Red Mill: https://www.bobsredmill.com/shop/paleo-friendly/paleo-baking-flour.html) in place of all of the flour, but the texture will still be different. Good luck!
Hey!! I can’t wait to make this recipe! Why do you suggest not using a loaf pan?!
Loaf pan’s are very deep compared to a cake pan so it’s hard to get the center to cook through properly without the outsides getting overdone. Bundt pans are awesome because the hole in the center makes for more even heat all around and no risk of a mushy middle that will fall when you take it out of the oven. In general loaf cakes are tricky (especially without eggs/gluten!) so a cake or bundt pan is really best here, if you were to use a loaf you’d need to bake it for a lot longer and even then the center might not be completely done. Hope that makes sense 🙂
So I did this today and it is delicious but I overbaked it a little and it got hard from the outside but the inside is still good and soft , any idea how to moisten it up from the outside?
What size/shape pan did you use? The peanut butter and almond flour should be enough to keep it moist, so sounds like you just need to bake it for less time😊
I’m definitely going to make this! Can you put this in the freezer?
And can I use buckwheat flour instead of oatmeal flour?
Um yes, you could freeze it (before glazing) to make it last longer, but it may be drier after defrosting. And yes, buckwheat will work!
Hi looks great! Thinking of making it this weekend. Just wondering if I could use plain flour? Could I also use chia sends instead of flax?
Yes and yes! Although almond flour is much higher in fat than all purpose so it may be a little bit dry, but with the peanut butter in there I’m not too worried. Hope you enjoy 🙂
Thanks 🙂 I made this today and it’s amazing! I used one cup of almond flour and the rest oat flour which was fine! Also in the uk it’s a lot cheaper to buy ground almonds as opposed to almond flour and it’s worked the same!
Yay I am so happy you liked it! And good to know, they are a little bit cheaper here too but not by a lot. Still one of my fave flours, so worth it sometimes 🙂
This is so delicious, I just had a piece 🙂
My 3 years old daughter loves it too.
Thank you, I will be making it again:)
YAY! I am so happy you both are enjoying it, thanks for the feedback Wioletta 🙂
Hi! First, I’d like to say that I love your blog and I’m glad that I find its . I’m from Venezuela and it’s hard to find all the ingredients but I’m keep trying and already make a few recipes. Could I use only oat flour ? Or another sub for the almond flour? Thanks
You can try only oat flour, but it will make the texture quite dense/gummy so I don’t recommend it. Can you find any nut flours there? If not, you could grind your own almond flour in a blender!
Yes, can I use cashew flour ? I have the nuts and I could try make the flour in a blender.
Yep that will work!
I made the cake and it came out thick and gummy. I thought maybe I left out the almond flour so I made it again a second time and it came out the same way. I was so looking forward to the fluffy nice texture in the picture and not even close. I followed the recipe exactly as it was written and it didn’t come out anywhere close to the pictures. So disappointing!!
Hmm that’s so odd Lisa, the only things I can think of are potentially over-mixing the batter and/or it was under baked. Hard for me to say for sure what the issue is without being there, but I’m sorry it didn’t work for you!
I made this cake yesterday for a potluck and it turned out great! Everyone enjoyed it very much. Thank you for adding the weights of the ingredients, I prefer to bake that way. I did put mini chocolate chips in half the batter and cut half the sugar as another baker suggested. It was not very sweet, which I prefer. If you like it sweet, then I would suggest to keep all the sugar. My glaze did not turn out quite as nice as yours though. Of course, the consistency of the peanut butter being used can easily change the glaze. As I was making it, my gut feeling was to cut back on the coconut oil, and I should have listened because it was pretty thin and too oily for my liking, But once it put it on the cake, no one noticed. Thanks again for another great recipe!
★★★★★
I am so happy everyone liked it!! Mmm yes I love the chocolate chip addition, I almost did that myself it was hard to resist ha. And good to know on the sweetness/sugar too. Hmm yes probably has to do with the consistency of your pb vs mine, but I will not that. Thanks Sarah and happy weekend 🙂
Natalie, if I use a sprouted whole grain flour instead of almond, and a little stevia instead of the sugar, is there any adjustments I would need to make?
Hi Natalie, I can’t wait to try this recipe. I was wondering, when converting SAD “baked goods” recipes. Do you know how much difference Flax Eggs VS Chicken Eggs make. Can you always sub flax eggs and get pretty good results? I realize you couldn’t sub flax eggs in eggs heavy cakes like angelfood cake or chiffon cake. But, for things like muffins, quickbreads and cakes calling for one or two eggs can most of them just be converted using flax, or “egg replacer”? I would really appreciate your opinion on this, since I am just starting to try to convert recipes myself rather then following vegan and WFPB recipes. Thank you! Mary Beth.
Flax eggs generally work pretty well as a one for one swap with chicken’s eggs, although they will never give the same amount of rise as real eggs. They do replicate the binding abilities of normal eggs quite well, but that fluff is never quite the same (and honestly I haven’t found a vegan sub that does give quite that same fluffy texture). The other alternative I use and like for eggs is tapioca starch, not sure if you’ve tried that one yet! Hope that helps😊
This was my first ever bundt cake and I am thrilled with how it turned out! I just received a beautiful bundt pan for my birthday so I scoured the internet for a nutritious bundt cake recipe to make for brunch. I love baking with almond flour & oat flour so I knew I had to try this. The peanut butter and banana really do shine without chocolate chips (which I normally ALWAYS include in banana bread) and the salted maple glaze takes it to a whole other level of deliciousness. I can’t wait to try the other bundt cake recipes on this site.
★★★★★
YES!! I love love love bundt cakes they bake so much more every and fluffy than traditional cakes, so that’s a beautiful bday gift imo🤗 I am so happy you enjoyed this cake, thank you for the feedback Molly. And cheers to much more bundt baking to come…!
Could I use honey or maple syrup in place of the sweetener?