The Best Low-FODMAP Banana Cake with Peanut Butter and Chocolate Frostings; Gluten-free, Dairy-free
July 30, 2019Printer Friendly Version
Talk about delicious. This is the BEST ever low-FODMAP Banana Cake, layered with low-FODMAP Peanut Butter and Chocolate Buttercreams. Amazing flavors in every bite. I am very serious about my low-FODMAP Cakes.
A banana cake is different from a banana bread (I have a delicious low-FODMAP Banana Bread recipe), as a banana cake will be lighter and fluffier. I like a banana bread for a casual weekend morning, while this cake goes perfectly on the table for a baby shower or holiday event.
I used low-FODMAP Peanut Butter Buttercream in the layers, with low-FODMAP Chocolate Buttercream on top, but anything goes! I love adding some crunch to the frosting with chopped peanuts and/or rice crisps.
You can also substitute my low-FODMAP Salted Caramel Frosting, low-FODMAP Cream Cheese Frosting or my low-FODMAP Maple Buttercream on this low-FODMAP Banana Cake. All are delicious and totally change the flavor and feel of the Banana Cake.
This low-FODMAP Banana Cake reminds me of my newest low-FODMAP Happy Bar flavor, Banana Chocolate Glee. A perfect combination isn’t it?
You may also love my low-FODMAP Banana Mug Muffin, low-FODMAP Hummingbird Cake or my low-FODMAP Maple Walnut Layer Cake recipes. Or check out over 300 more low-FODMAP recipes on the blog, like my low-FODMAP Cake Collection. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
The Best Low-FODMAP Banana Peanut Butter and Chocolate Layer Cake; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Serves 24 or more
Prep time: 20 min plus 20 min for decorating/assembly
Bake time: 40 min *Note: since ovens vary, begin checking your low-FODMAP cake 5-10 minutes prior to end time to prevent overbaking
Total time: About 80 minutes
Bake 350 F
- 3 cups Authentic Foods GF Classical Blend Flour mix (this is my preferred low-FODMAP, GF flour.See my low-FODMAP bake off blog for the reason why!)
- 1 & 1/2 tsp xanthan gum, if not added to your low-FODMAP flour choice
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 2 cups sugar
- 1 & 1/2 cups canola oil
- 4 large eggs, room temperature
- 2 tsp fresh squeezed lemon juice
- 2 tsp vanilla
- 2 cups mashed ripe banana (about 4 bananas- this is 12 low-FODMAP servings if using ripest banana. There will be higher FODMAP content depending on how ripe your bananas are)
- Vegetable shortening, for greasing
- Frosting: see below for low-FODMAP peanut butter frosting and follow link for low-FODMAP chocolate buttercream frosting
- If you are using 2 frostings, then cut recipe by 1/2 for each one
- Garnish: chopped peanuts and chocolate shavings
- Preheat oven to 350 F and place racks in center of oven
- Line 2-4 round cake pans (depending on how many layers you like, can also cut layers into 2 halves after baking) with parchment and grease with vegetable shortening
- Place low-FODMAP flour, xanthan gum, baking soda, baking powder, salt, cinnamon in medium bowl and combine by hand
- In another bowl of electric mixer, with flat paddle, beat sugar, oil and eggs until smooth, about 1 min
- Add vanilla and mix well
- Slowly add lemon juice and mix to combine
- Add flour mixture into the mixing bowl and beat at medium for 1 minute
- Stir in bananas
- Pour into 2 pans and bake for about 40 minutes or until tester is clean
- Be careful not to overbake, gluten-free can become quite dry (I suggest checking your cake about 5-10 minutes prior to the end time to gauge the baking process)
- If adjusting for more pans see below:
- If using 4 pans, adjust bake time as follows:
- 4 pans, 1 pan per oven, begin checking at about 20 min for doneness.
- 3 pans, 1 pan per oven, begin checking at about 25 min for doneness
- If using 4 pans, adjust bake time as follows:
- Cool for 5 mins in pan then invert on rack to complete cooling process
- Frost when completely cooled (see below for low-FODMAP Peanut Butter Buttercream recipe)
- Hint: if you do find your cake gets a little overbaked, use my low-FODMAP Simple Syrup in the layers for added moisture and flavor. It’s a great baker’s secret!
- I did Peanut Butter Buttercream with chopped peanuts sprinkled between the layers and low-FODMAP Chocolate Buttercream over the cake, but you can opt for your favorite combination
Low-FODMAP Peanut Butter Buttercream Frosting
Serves enough for a 2 layer cake (if you plan to use more than one frosting for this cake then half recipe)
Prep time: 10 min
- 1 cup low-FODMAP Vegan Spread, such as Earth Balance
- Can also use butter for non-vegan version
- 1 heaped cup natural peanut butter (I prefer salted, if you use unsalted then add a pinch salt to the frosting)
- 4 cups confectioner’s or powdered sugar
- 2 tsp vanilla extract
- 1-2 tablespoons low-FODMAP milk (such as almond milk, canned coconut milk or lactose-free milk for non-vegan)
- 1/2 cup chopped peanuts for layering/sprinkling over the frosting (for a crunchy texture)
- 1/2-1 cup low-FODMAP, gluten-free rice crisp cereal for mixing with the frosting (I like gluten-free rice krispies)
- Beat the low-FODMAP vegan spread and peanut butter together until fully combined in bowl of electric mixer
- Add the sugar slowly, then vanilla
- As needed add low-FODMAP milk or cream until desired consistency is reached
- For spreading the frosting, you will need a little looser than if piping frosting
- For added texture, fold in rice crisps, or when decorating cake, sprinkle with chopped peanuts
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I made this because my friend’s college-aged son who just started a low FODMAP diet can rarely eat any dessert that is on the menu. I was skeptical but thought what the heck – it’s the thought that counts. This cake is both easy and delicious! And I don’t mean “good-for-a-gluten-free-cake-delicious”, it is delicious by anyone’s standards. I’m putting this in my bake-to-impress dessert category. Absolutely everyone fell in love with it and I can’t wait to share the recipe – gluten-free, low-FOD map diet or otherwise.
Your comments warmed our hearts. So wonderful to know you loved the cake. Thanks so much for sharing this!
Can this be made in a traditional 9×13 pan?
Thanks for the question! We have not tried to convert the recipe to a 9 by 13 pan, but this link should be helpful to adjusting the baking time. Good luck and let us know if you bake it!
Hey there – what cake tin size do you use foe this recipe? Thanks!
We use 9 inch round pans, but 8 inch would also work well, they may take a slightly longer time to bake. Good luck 🙂