With three bananas too ripe to eat, I did what any normal baker would do. I decided to break out the cake pans and make a banana cake of course! Then I needed to choose a frosting and, like the late great Elvis Presley, I went with peanut butter and banana! I hope you enjoy this delicious, classic combo…
1/2 cup Coconut Oil
1 ½ cups Wholesome Brown Sugar
1 tbsp vanilla extract
1 tsp Almond Extract
3/4 Cup pumpkin puree
2 1/4 cups Gluten-Free All purpose Flour
1 ½ tsp Xanthan Gum
1 tsp baking powder
1 tsp Baking Soda
1 tsp salt
1 1/3 Cup ripe banana, mashed
1/4 cup Coconut milk
2 tsp Vinegar
1 Cup pecans, chopped
Preheat the oven to 350°F. Prepare two round 9” pans by greasing then flouring with gluten-free flour.
In a medium bowl, cream the Coconut oil, sugar, and extracts until light and fluffy. Then add in the pumpkin puree and continue whipping until fully creamed.
Combine Vinegar, Milk, and banana. Set aside until needed.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the banana mixture. Lastly, fold in pecans.
Pour batter into prepared pans and Bake for 25-30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool completely before frosting.
Peanut Butter Fudge Frosting
1 Cup Creamy Peanut Butter
1/2 Cup Palm Shortening
2 cups powdered sugar
Coconut Milk, as needed
In a large bowl with an electric mixer, whip the shortening and peanut butter until fluffy. Whip in one cup of powdered sugar, Then add in a splash of coconut milk and the second cup of powdered sugar. Then add enough coconut milk to thin out the mixture to a butter cream consistency.
Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the REMAINING frosting.