Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, cakes & breads, oil-free, sweet · March 9, 2019

Peanut Butter Banana Bundt Cake

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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!

Peanut Butter Banana Bundt Cake (vegan + gluten-free)

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.

Peanut Butter Banana Bundt Cake (vegan + gluten-free)
Peanut Butter Banana Bundt Cake (vegan + gluten-free)
Peanut Butter Banana Bundt Cake (vegan + gluten-free)

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!

Peanut Butter Banana Bundt Cake (vegan + gluten-free)

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.

Peanut Butter Banana Bundt Cake (vegan + gluten-free)

Happy bundt baking to you!

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Peanut Butter Banana Bundt Cake

★★★★★ 5 from 6 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 1 hour
  • Yield: 12 slices 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american
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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

Scale

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

  1. Preheat the oven to 350ºF.
  2. Prepare flax eggs and set aside to gel for 5-10 minutes.
  3. Mash or blend the bananas.
  4. Mix together the banana, flax eggs, coconut sugar, peanut butter, and nondairy milk.
  5. In a separate bowl, combine the oat flour, almond flour, baking powder, cinnamon, and salt. Whisk to eliminate any clumps.
  6. Add the wet ingredients to the dry, and mix to form a batter. 
  7. Pour into a bundt pan** (mine was 10 cup but 8-cup would be fine too) that has been generously sprayed with nonstick spray.
  8. Bake for 40-45 minutes at 350ºF.
  9. Remove from the oven. Cool for 10 minutes. Flip onto a cooling rack to cool completely.
  10. Whisk together the glaze ingredients until smooth. If it’s too thick, microwave for 5-10 seconds.
  11. Spoon glaze onto cooled cake, and sprinkle with chopped roasted peanuts.
  12. 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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Peanut Butter Banana Bundt Cake (vegan + gluten-free)
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In: vegan, gluten-free, cakes & breads, oil-free, sweet · Tagged: glaze, baking, banana bread, dairy free, egg free

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Comments

  1. Sheree says

    March 9, 2019 at 4:19 pm

    This looks and sounds delicious

    Reply
    • Natalie says

      March 10, 2019 at 11:07 am

      It was SO GOOD😋😋 Hope you give it a try, Sheree!

      Reply
  2. Brenna says

    March 10, 2019 at 9:44 pm

    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!

    ★★★★★

    Reply
    • Natalie says

      March 11, 2019 at 7:45 am

      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🤗🤗

      Reply
    • AJ says

      September 28, 2019 at 8:23 pm

      Brenna, So happy you asked these questions! Exactly what I would have asked!

      Reply
    • Stacey says

      December 31, 2019 at 12:32 pm

      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. 🙂

      Reply
      • Natalie says

        January 1, 2020 at 2:13 pm

        Well I am so happy you found your answer! Hope you and your family love it, Stacey💛

        Reply
    • Patrícia says

      August 20, 2020 at 10:44 am

      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 😊

      Reply
      • Natalie says

        August 20, 2020 at 12:33 pm

        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!

        Reply
  3. lisa says

    March 10, 2019 at 11:53 pm

    can i use almond butter instead?

    Reply
    • Natalie says

      March 11, 2019 at 7:46 am

      Absolutely! Hope you enjoy😊

      Reply
  4. Misha says

    March 11, 2019 at 11:34 pm

    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!!

    Reply
    • Natalie says

      March 12, 2019 at 10:24 am

      Wow thank you so much for the kind words Misha❤️

      Reply
  5. The Vegan 8 says

    March 12, 2019 at 12:57 am

    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!

    Reply
    • Natalie says

      March 12, 2019 at 10:26 am

      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!

      Reply
  6. Jasmine says

    March 13, 2019 at 3:59 pm

    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!

    Reply
    • Natalie says

      March 13, 2019 at 6:18 pm

      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 🙂

      Reply
      • Jasmine says

        March 16, 2019 at 10:55 am

        I have one in 10 x 7.5 inch and 8 x 6 inch! Which one do you think is better? Thank you!

        Reply
        • Natalie says

          March 16, 2019 at 11:16 am

          I’d go with the bigger one, 10×7.5!

          Reply
  7. Nicole says

    March 14, 2019 at 12:18 am

    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?

    Reply
    • Natalie says

      March 14, 2019 at 3:08 pm

      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!)

      Reply
  8. Frances says

    March 19, 2019 at 5:25 pm

    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!

    Reply
    • Natalie says

      March 19, 2019 at 6:07 pm

      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!)

      Reply
      • Frances says

        March 19, 2019 at 6:17 pm

        Thank you, I’ll use brown sugar and a tad more liquid. xx

        Reply
  9. Hannah says

    March 20, 2019 at 5:56 pm

    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!

    Reply
    • Natalie says

      March 21, 2019 at 8:51 am

      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/

      Reply
      • Hannah says

        March 21, 2019 at 8:55 am

        Ooooh gotcha— thanks for the reply!

        Reply
  10. Rose says

    March 22, 2019 at 5:23 am

    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?

    Reply
    • Natalie says

      March 22, 2019 at 5:26 pm

      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!

      Reply
  11. Alexandra W says

    March 23, 2019 at 12:24 pm

    Hey!! I can’t wait to make this recipe! Why do you suggest not using a loaf pan?!

    Reply
    • Natalie says

      March 24, 2019 at 11:03 am

      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 🙂

      Reply
  12. Daniela says

    March 25, 2019 at 5:12 pm

    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?

    Reply
    • Natalie says

      March 25, 2019 at 5:30 pm

      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😊

      Reply
  13. Noura says

    March 30, 2019 at 6:07 am

    I’m definitely going to make this! Can you put this in the freezer?
    And can I use buckwheat flour instead of oatmeal flour?

    Reply
    • Natalie says

      March 31, 2019 at 2:34 pm

      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!

      Reply
  14. Alex says

    April 17, 2019 at 11:13 am

    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?

    Reply
    • Natalie says

      April 17, 2019 at 2:59 pm

      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 🙂

      Reply
      • Alex says

        April 20, 2019 at 8:32 am

        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!

        Reply
        • Natalie says

          April 20, 2019 at 1:45 pm

          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 🙂

          Reply
  15. Wioletta says

    April 28, 2019 at 12:34 pm

    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:)

    Reply
    • Natalie says

      April 28, 2019 at 2:51 pm

      YAY! I am so happy you both are enjoying it, thanks for the feedback Wioletta 🙂

      Reply
  16. Valentina says

    May 14, 2019 at 1:13 pm

    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

    Reply
    • Natalie says

      May 14, 2019 at 4:18 pm

      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!

      Reply
      • Valentina says

        May 14, 2019 at 8:11 pm

        Yes, can I use cashew flour ? I have the nuts and I could try make the flour in a blender.

        Reply
        • Natalie says

          May 14, 2019 at 8:15 pm

          Yep that will work!

          Reply
  17. Lisa says

    August 25, 2019 at 2:15 pm

    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!!

    Reply
    • Natalie says

      August 25, 2019 at 3:32 pm

      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!

      Reply
  18. Sarah Mahoney says

    November 9, 2019 at 7:03 am

    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!

    ★★★★★

    Reply
    • Natalie says

      November 9, 2019 at 10:11 am

      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 🙂

      Reply
  19. Stacey says

    December 31, 2019 at 12:37 pm

    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?

    Reply
  20. mary beth barlow says

    December 31, 2019 at 8:25 pm

    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.

    Reply
    • Natalie says

      January 1, 2020 at 2:18 pm

      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😊

      Reply
  21. Molly says

    January 26, 2020 at 3:17 pm

    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.

    ★★★★★

    Reply
    • Natalie says

      January 26, 2020 at 6:29 pm

      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…!

      Reply
  22. Lynn says

    January 29, 2020 at 6:59 am

    Could I use honey or maple syrup in place of the sweetener?

    Reply