Banana Cake With Peanut Butter Frosting (Dairy-Free Option)

This dreamy gluten-free Banana Cake with Peanut Butter Frosting has become a staple in my house. Light and fluffy banana cake sits beneath a layer of luscious whipped topping. The flavor of lightly sweetened peanut butter frosting complements every bite perfectly. 

Think of it as a simple banana sheet cake that’s easy enough for a weeknight but special enough for company.

Ingredient Notes And Substitutions

These simple, real-food ingredients come together to make the best banana cake, topped with a creamy peanut butter-cream cheese frosting.

The Cake:

• Sugar: Cane sugar creates a light, neutral sweetness and helps achieve the ideal texture for this banana cake. I use granulated cane sugar instead of brown sugar here to keep the crumb lighter in color and texture. Coconut sugar can be substituted, but it will result in a slightly darker cake color. 
• Eggs: Provide structure and help the cake rise properly.
• Ripe bananas: Naturally sweet, mashed ripe bananas add moisture and the classic banana-cake flavor.
• Yogurt: Plain yogurt adds moisture and a pleasant tang. Many banana cake recipes use buttermilk or sour cream, but I’ve found that yogurt provides similar moisture with a slightly lighter feel. Find dairy-free options in the recipe card below. 
• Pure vanilla extract: Adds warm, rich flavor.
• Butter: I prefer unsalted butter for the best flavor. For a dairy-free option, use melted coconut oil or plant-based (vegan) butter.
• All-purpose gluten-free flour: Bob’s Red Mill Gluten-Free 1:1 Flour is my go-to gluten-free flour. For a non-gluten-free cake, substitute an equal amount of regular all-purpose flour.
• Baking powder, baking soda, and fine salt: These pantry staples help the cake rise and balance the sweetness. Whether using ½ teaspoon salt or a touch more, it’s just enough to enhance the banana flavor without overpowering it.

Peanut Butter-Cream Cheese Frosting:

• Cream cheese, butter, and vanilla: These ingredients form the base of the frosting, providing it with structure and creaminess. Find dairy-free alternatives in the recipe card below.
• Peanut butter: For a smooth frosting, use creamy peanut butter. To add a bit of crunch, sprinkle chopped dry-roasted peanuts on top before serving.
• Powdered sugar: Sweetens and helps the frosting stay light and fluffy. Confectioners’ sugar works best here, as it dissolves smoothly and creates a silky whipped texture.

Find the ingredient list with exact measurements in the recipe card below.

How To Make This Banana Cake Recipe

For The Banana Cake:

1. Start by preheating the oven and spraying an 8×8-inch baking dish with cooking spray. Line the bottom with parchment paper for easier removal. Then, set it aside.
2. Next, combine the sugar, melted butter, eggs, yogurt, and vanilla in a medium bowl. Mash the ripe bananas into the mixture until the mashed bananas are smooth. Then, stir the wet ingredients until well combined.
3. Next, add the dry ingredients — flour, baking powder, baking soda, and salt — to the banana mixture. Stir until just evenly combined, being careful not to overmix the batter. Pour the batter into the prepared baking dish. 
4. The bake time is 40-45 minutes, or until a toothpick inserted into the center comes out clean. 
5. After removing the cake from the oven, let it cool completely on a wire rack before frosting.

To Make Peanut Butter Frosting:

6. In a medium bowl, use a handheld mixer to blend the cream cheese, butter, vanilla, and peanut butter until smooth. A stand mixer fitted with the paddle attachment also works well here. Then, add the powdered sugar and continue mixing until the whipped frosting is light and fluffy.
7. Once the cake has fully cooled, spread a layer of frosting evenly over the top. I prefer to slice and serve right after frosting. Leftover slices can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for longer storage.

Follow the step-by-step walkthrough in the video above for a visual guide.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Dairy-Free

Use the following swaps to make this banana cake dairy-free:

• Use non-dairy plain yogurt in place of regular yogurt (I like Siggi’s plant-based yogurt made with almond and coconut milk).
• Replace the unsalted butter in the cake and peanut butter frosting with melted coconut oil or plant-based (vegan) butter.
• Replace the cream cheese with vegan cream cheese.

Make It Nut-Free

To make this recipe nut-free, replace the peanut butter in the frosting with sunflower seed butter. This slightly alters the color of the frosting, but it’s an equally delicious option for those with nut allergies or sensitivities.

Storage Options

Store leftover banana bread cake squares in an airtight container for up to 5 days.

To freeze, place individual pieces of frosted cake on a parchment-lined plate or baking sheet. Freeze overnight or until completely frozen, then transfer the frozen pieces to a freezer-safe container or reusable zip-top bag. Thaw frozen cake in the refrigerator or on the counter before enjoying.

Note: I do not recommend freezing leftover cake with banana slices on top. Remove bananas before freezing for best results.

When To Serve This Banana Cake

This cake is delicious at any time of day, but I like to enjoy a slice with a mid-afternoon cup of coffee or tea. It also serves as a sweet finish to a Sunday supper or for an informal birthday celebration with family and friends.

The photos in this blog post were taken by Rachel Cook of Half Acre House.

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!