This school year my son had an assignment to write a recipe, so you know I couldn’t let the opportunity go by without helping him test it and bring it to fruition. The white chocolate, banana, and peanut butter flavor profile was all his idea! The only thing we skipped was making the frosting red, white, and blue. I couldn’t bring myself to do it for this recipe, however, I did promise we would do something with red white and blue frosting for the 4th of July to appease that request 🙂 Originally, we tested these as cookies, but they worked out much better as a snack cake, and putting it in snack cake form almost makes it an acceptable breakfast right?
This recipe calls for 1 1/2 medium bananas, and after testing this recipe several times and measuring bananas, it ends up to be between 3/4 and 1 cup of banana. Adjust according to the size of bananas you purchased and measure it if you’re uncomfortable. Baking is a science, but much like banana bread, the recipe can be forgiving as long as you stay between those two amounts I’ve listed.
Gluten free Banana White Chocolate Snack Cake with Fluffy Peanut Butter Frosting
- 1 3/4 cups all purpose gluten free flour (make sure it contains xanthan gum)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoon butter (1/2 stick), softened
- 1/2 cup brown sugar
- 1 1/2 ripe, medium bananas (between 3/4 and 1 cup of banana)
- 1 egg
- 1/2 cup white chocolate chips
For the frosting:
- 4 tablespoons butter (1/2 stick), softened
- 1/2 cup powdered sugar
- 1/2 cup peanut butter (if you use natural, make sure it’s not the runny kind)
- 1-2 tablespoons heavy cream or milk (optional as needed)
- Preheat oven to 350 degrees Fahrenheit.
- Line an 8×8 pan with parchment or spray well with baking spray.
- In a medium sized bowl, whisk together 1 3/4 cups gluten free flour, 1/2 teaspoon baking powder, and 1/8 teaspoon salt.
- In a small bowl, mash 1 1/2 medium banana (I find a whisk works really well, but feel free to use a fork or another method).
- In another medium sized bowl or in the bowl of a stand mixer, beat 4 tablespoons (1/2 stick) softened butter with 1/2 cup brown sugar for 45 seconds. Add mashed banana and one egg and mix until well combined.
- Add flour mixture 1/2 at a time and combine until no white flour patches remain.
- Stir in 1/2 cup white chocolate chips, pour the batter into the prepared baking pan and smooth.
- Bake for 25 to 30 minutes.
- Frost the snack cake when it has completely cooled.
Make the Frosting:
- In the bowl of a stand mixer or with a handheld mixer, beat 4 tablespoons butter, 1/2 cup peanut butter. With the mixer on low, add 1/2 cup powdered sugar. Once combined, beat on high for 30 seconds. If needed, add 1 tablespoon heavy cream or milk at a time until you reach desired consistency.
To make this recipe dairy free: Use unsalted dairy free butter and dairy free chips. I’m aware that dairy free white chocolate chips are hard to come by, so feel free to use chocolate chocolate instead which is also very delicious in this recipe. If you do not use unsalted dairy free butter, the frosting will have a flavor that is too salty.