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Peanut Butter and Jelly Banana Cake

This over-the-top decadent cake combines bananas, peanut butter, and fresh strawberries with strawberry jam.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 3 hours
Servings: 8

Equipment

  • mixing bowls
  • 2 8" round cake pans

Ingredients

Cake

  • 2 1/3 cups Gluten Free 1.1 flour
  • 1 tbsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 tsp kosher
  • 1 1/2 cup mashed ripe bananas
  • 1 1/3 cups sugar
  • 3/4 cup Dairy Free butter, melted
  • 2 eggs
  • 1 tsp vanilla extract

Peanut Butter Frosting

  • 8 oz Cream cheese, room temperature
  • 3/4 cup Creamy Peanut Butter
  • 8 tbsp butter, room temperature
  • 1 tsp vanilla extract
  • 3 cups powdered sugar you may need up to 1 cup additionally of powdered sugar

Filling

  • 1 cup strawberry or raspberry jam

Instructions

Cake

  • Preheat the oven to 350 degrees. Spray two 8" round cake pans with nonstick baking spray.
  • In a mixing bowl, cream together the sugar and butter for 3 minutes.
  • Mix in the eggs, then add the mashed bananas.
  • Gradually add the gluten-free baking flour, salt, cinnamon, and baking powder. Mix until well combined.
  • Pour the cake batter into the prepared pans and bake for approximately 30-35 minutes, or until a toothpick inserted comes out clean and the tops are lightly browned.
  • Allow the cakes to cool completely. Once cooled, cut each cake into halves to create four layers.
  • Filling: Spread the jam between the layers of the cake

Peanut Butter Frosting

  • In a bowl, combine all the frosting ingredients and mix until smooth.
  •  Frost the entire outside of the cake with the peanut butter frosting.
  • NOTES: For the jam, feel free to use your preferred flavor that compliment's peanut butter.- If needed, you can substitute peanut butter with alternatives like sunflower butter or cashew butter.
  • Enjoy!

Video

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