Gluten-Free Banana Cake with Peanut Butter Penuche Frosting

CAFE JOHNSONIA
22Ingredients
60Minutes
680Calories

Ingredients

US|METRIC
  • cake (For banana)
  • 1 1/4 cups granulated sugar
  • 1 cup buckwheat flour (or 2½ cups all-purpose wheat flour for all of the gf flours)
  • 1/2 cup sweet glutinous rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup sorghum flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon xanthan gum (omit if using wheat flour)
  • 1/2 cup butter (cool or room temperature, use vegetable shortening or Earth Balance for vegan)
  • 1 cup mashed banana (from about 2-3 really ripe bananas)
  • 2/3 cup sour cream (for vegan use sour cream substitute, non-dairy yogurt or soured non-dairy milk)
  • 2 large eggs (for vegan use flax eggs or egg replacement powder)
  • 1 teaspoon vanilla extract
  • frosting
  • 6 ounces salted butter (for vegan, use Earth Balance)
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 4 cups powdered sugar (or more)
  • 1 teaspoon vanilla extract
  • milk (or water, about ¼ cup)
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    NutritionView More

    680Calories
    Sodium24% DV580mg
    Fat48% DV31g
    Protein14% DV7g
    Carbs33% DV100g
    Fiber12% DV3g
    Calories680Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol100mg33%
    Sodium580mg24%
    Potassium270mg8%
    Protein7g14%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate100g33%
    Dietary Fiber3g12%
    Sugars79g158%
    Vitamin A15%
    Vitamin C2%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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