Healthy Peanut Butter Banana Cake with Chocolate Ganache

Healthy Peanut Butter Banana Cake with Chocolate Ganache

I don’t know about you, but I am always trying to figure out new ways to use up my ripe bananas. Like any normal person, I go to the grocery store every single day and I almost never leave there without a handle of bananas; thus creating an over whelming amount of yellow fruit in my kitchen.

Instead of making banana bread with those spotted bananas, try making this super moist {but not too dense} peanut butter banana cake with chocolate ganache.








Healthy Peanut Butter Banana Cake with Chocolate Ganache

Prep Time: 20 minutes

Cook Time: 26 minutes

Total Time: 46 minutes

Yield: 1 cake, serves 8

Serving Size: 1 slice

Calories per serving: 222

Fat per serving: 9

Carbs per serving: 26

Protein per serving: 14

Healthy Peanut Butter Banana Cake with Chocolate Ganache


  • 2 ripe bananas
  • 2 eggs
  • 3/4 c egg whites
  • 1/4 c coconut sugar (I used Better Body Foods)
  • 1/4 c agave or sticky syrup (I used Better Body Foods)
  • 1/4 c almond milk
  • 1/2 c coconut flour (I used Better Body Foods)
  • 1/2 c powdered peanut butter (I used Better Body Foods)
  • 1/4 c almond flour
  • 1/2 tbsp. vanilla extract (I used Better Body Foods)
  • 2 tsp. baking powder
  • 1.5 oz dark chocolate
  • 1 tsp. coconut oil (I used Better Body Foods)
  • 1 tsp. agave
  • 72g natural peanut butter (about 1/4 c and 1/2 tbsp.)


  1. Pre-heat oven to 350f and prepare two 8 inch round pans with non-stick spray.
  2. In a mixer, beat the bananas, eggs, egg whites, coconut sugar, agave and vanilla extract until smooth.
  3. In a separate bowl, mix the flours, powdered peanut butter and baking powder together.
  4. Add the flour to the banana mixture and mix until combined.
  5. Pour about 1 cup of the batter into each round pan. Tap the sides until the batter covers the bottom evenly.
  6. Bake each cake for 26-28 minutes each.
  7. Let cool for 10 minutes before removing from pan and transferring to a cooling wrack.
  8. Once cakes are cooled, place all chocolate and coconut oil in a microwave glass bowl and microwave on high in ten second intervals until chocolate is melted, stirring between intervals. Add agave and continue stir until smooth.
  9. Let chocolate cool for 5 minutes.
  10. While cooling, cover one cake with an even layer of peanut butter and place the other cake on top.
  11. Pour chocolate in the center and let drizzle over the sides. Use a spreader to even out the chocolate.
  12. Place in the freezer for 5 minutes for chocolate to harden before serving.

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