Keto Banana Cake with Peanut Butter Frosting Recipe

Keto Banana Cake with Peanut Butter Frosting Recipe [A Low-Carb Creamy Dessert]

Is anyone up for some creamy desserts for a change? Since I’m in the mood to bake today, I thought I would share my keto banana cake with peanut butter frosting recipe. And yes, we use actual bananas to make this cake and extract, but we make sure the carbs are low.

The cake is sugar-free and super moist, too, since each bite will simply melt in your mouth. Although you may think that peanut butter frosting is unhealthy and fattening, our homemade recipe will indeed prove you wrong. 

Let’s get started and see what needs to be done to back our special low-carb banana cake with peanut butter frosting.

Dry Ingredients 

1.Almond flour- Almond flour is an ingredient that is helpful when it comes to baking keto goods. A word of advice would be to use super fine blanched almond flour to make your batter perfect.

2. Coconut flour- Although coconut flour cannot be used as a substitute for almond flour because coconut flour is drying. But in order to get the perfect texture of the batter, we can combine them both so that our cake comes out nice and fluffy.

3. Baking powder- make sure the baking powder is gluten-free.

4. Salt- believe it or not, baked items need a pinch of salt to balance the flavor.

5. Cinnamon – using ground cinnamon is absolutely optional, but I always add a bit to my cakes to give them that unique flavor.

6. Xanthan gum- Xanthan gum needs to be used for this recipe to hold the better together; otherwise, your cake may fall apart when baking.

7. Sweetener- although you can add your preferred sweetener but I always use Swerve because of its taste which is almost close to regular sugar. And for the frosting, you will need Swerve in powder form.

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Wet Ingredients 

1.Eggs- must be at room temperature.

2. Unsalted butter- Unsalted butter is used to make the cake rich in texture and delicious to eat. Although you can use any type of oil for the batter, unsalted butter also helps to control the salt level.

3. Mashed banana- yes, we use a small amount of banana to get the actual flavor in the cake. Make sure the banana is overripe, as it will add to the sweetness.

4. Banana extract- since our cake is keto-friendly, we cannot use as many bananas as we want. Hence if you’re going to enrich the flavor, then incorporate gluten and sugar-free banana extract into the recipe.

5. Vanilla extract- those who are used to baking know that vanilla extract is a key ingredient that helps eliminate the smell of eggs in the batter.

6. Peanut butter – if possible, go for sugar-free creamy peanut butter.

7. Cream cheese- this ingredient is needed for peanut butter frosting.

Process Of Making Keto Banana Cake With Peanut Butter Frosting

1. First, preheat the oven to 350°F and then grease two cake pans which are 9 inches each.

2. Take a large bowl and mix all the dry ingredients with a whisk that includes almond flour, coconut flour, salt, ground cinnamon, baking powder, xanthan gum, and sweetener.

3. In a small mixing bowl, mash the ripe banana and set aside.

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4. Now, take another large mixing bowl and combine the sweetener and unsalted butter together. Then add vanilla extract, banana extract (optional), and mashed banana. Mix all the ingredients together with a hand mixer until the batter is fluffy.

5. Add the eggs one by one inside the bowl and mix everything together.

6. Now, take the mixture of the dry ingredients and gently stir into the bowl of wet ingredients until everything is well combined together.

7. Divide the batter equally into the two greased pans and bake for about 25 minutes or until you see that the cake has become golden brown in color.

8. Let the cakes cool in the pans for a while, and then move them to a cooling rack so that they can completely cool before adding the frosting.

9. For the frosting, you need to mix the peanut butter, cream cheese, and unsalted butter together in a large bowl and mix with a hand mixer to get a smooth velvety texture.

10. Then add the sweetener, salt, and vanilla extract and mix everything together thoroughly. Make sure you use a rubber spatula to scrape off the ingredients from the side of the bowl.

11. If your cake has completely cooled down, you can add a thick layer of frosting in between two layers and on the top too. It’s up to you how you want to decorate the cake. Sometimes I sprinkle sugar-free dark chocolate chips on top to make it look more tempting.

Kitchen Supplies 

1.Medium and large mixing bowls 

2. Measuring spoons and cups 

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3. Hand mixer 

4. Rubber Spatula 

5. Two 9-inch cake pans 

Tips For Making The Perfect Keto Banana Cake 

Tip 1: In order to get the best results use cream cheese, eggs, and butter at room temperature.

Tip 2: Make sure you cool the melted butter before adding it to the batter, as this will prevent the eggs from cooking.

Tip 3: If you want to save some time, then you can always prepare the peanut butter frosting in advance and leave it in the fridge. Just make sure that you keep it at room temperature for 30 minutes before frosting the cake.

Tip 4: Let the cake completely cool down before frosting. 

Storage 

1.Fridge 

If you want to store the banana cake without frosting, cover the cake pan with foil paper or keep the cake in an airtight container and store it in the fridge for 5 days.

When it comes to storing keto banana cake with peanut butter frosting, cut the cake into slices and store it in an airtight container. Do make sure you keep it at room temperature for 30 minutes before diving into it.

2. Freezer 

You can freeze the banana cake without frosting by storing it in an airtight container for approximately three months. Make sure you thaw the cake properly before assembling it and adding frosting.

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On the other hand, if you store the cake with peanut butter frosting, cut it into pieces and keep each slice in individual freezer bags for 2 months.

FAQs

How can you tell that your banana cake is done?

When you see that the top of the cake has turned golden brown in color, you will know that it’s done. And to be more sure, poke a toothpick in the middle. If it comes to clean, you can take the cake out of the oven.
Make sure you keep an eye on the cake while it’s baking in the oven; otherwise, it may overcook, which will ruin the taste.

Can frozen bananas be used for banana cake?

Yes, you can use frozen bananas for banana cake but make sure they have defrosted adequately to mix well with the batter.

Recipe Snippet 

Prep time: 30 mins 

Cooking time: 25 minutes 

Cooling time for cake: 1 hour 

Total time: 1 hour and 55 minutes 

Servings: 16

Ingredients For Banana Cake 

¼ cup coconut flour

2 cups almond flour 

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¾ cup of your preferred granulated sweetener

½ teaspoon kosher salt

2 teaspoons ground cinnamon

1 teaspoon xanthan gum 

2 teaspoons gluten-free baking powder 

1 large overripe mashed banana

1 tablespoon banana extract 

2 teaspoons vanilla extract

6 eggs at room temperature

2 sticks melted unsalted butter 

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Ingredients For Peanut Butter Frosting 

1 tablespoon vanilla extract 

2 blocks of cream cheese at room temperature 

¼ teaspoon kosher salt 

1.5 cups of sugar-free peanut butter 

12 tablespoons of unsalted butter at room temperature 

1 cup of sweetener in powder form

Instructions To Bake Keto-Friendly Banana Cake With Peanut Butter Frosting

1. First, preheat the oven to 350°F and then grease two cake pans which are 9 inches each.

2. Take a large bowl and mix all the dry ingredients with a whisk that includes almond flour, coconut flour, salt, ground cinnamon, baking powder, xanthan gum, and sweetener.

3. In a small mixing bowl, mash the ripe banana and set aside.

4. Now, take another large mixing bowl and combine the sweetener and unsalted butter together. Then add vanilla extract, banana extract (optional), and mashed banana. Mix all the ingredients together with a hand mixer until the batter is fluffy.

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5. Add the eggs one by one inside the bowl and mix everything together.

6. Now, take the mixture of the dry ingredients and gently stir into the bowl of wet ingredients until everything is well combined together.

7. Divide the batter equally into the two greased pans and bake for about 25 minutes or until you see that the cake has become golden brown in color.

8. Let the cakes cool in the pans for a while, and then move them to a cooling rack so that they can completely cool before adding the frosting.

9. For the frosting, you need to mix the peanut butter, cream cheese, and unsalted butter together in a large bowl and mix with a hand mixer to get a smooth velvety texture.

10. Then add the sweetener, salt, and vanilla extract and mix everything together thoroughly. Make sure you use a rubber spatula to scrape off the ingredients from the side of the bowl.

11. If your cake has completely cooled down, you can add a thick layer of frosting in between two layers and on the top too. It’s up to you how you want to decorate the cake. Sometimes I sprinkle sugar-free dark chocolate chips on top to make it look more tempting.

Nutrition 

Carbohydrates: 14g 

Fat: 40g 

Saturated Fat: 16g 

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Trans Fat: 1g 

Calories: 450 kcal 

Cholesterol: 58mg 

Potassium: 276mg 

Protein: 14g 

Vitamin A: 641IU 

Vitamin C: 1mg 

Sugar: 6g 

Calcium: 178 mg

Iron: 1mg

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Sodium: 485mg 

Fiber: 4g