Peanut Butter & Banana Breakfast Cake {gluten free & vegan}

PB banana breakfast cake_text

One of my favorite things to do is come up with different breakfast options for my family. I usually make a fresh batch of granola for my kids for the week, which they eat with greek yogurt on most mornings. On some days, we make donuts together for the next day’s breakfast.  But, for very special days, I make them cake. Banana walnut oatmeal cake topped with peanut butter frosting, to be exact.

It’s moist, it’s flavorful, and it’s full of all those things we usually eat for breakfast, like bananas, oats, shredded coconut, and nuts.  You know, in cake form. The peanut butter frosting on top is absolutely optional, and also absolutely amazing, so I suggest you try it.  Making your own oat flour is the easiest thing:  you just give some oats a whirl in the food processor and you’re done.  But you can use regular all-purpose flour or a gluten free flour blend to replace the oat flour, if you want. Either way, it’s really good cake.

And cake for breakfast is always a good idea, I think…

Peanut Butter & Banana Breakfast Cake

Serves 4-6


  • 1-1/2 cups oat flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup oil (coconut or vegetable)
  • 1/2 cup brown sugar
  • 2 ripe bananas, mashed
  • 1/3 cup, plus 6 tablespoons milk (dairy or nondairy)
  • 1 cup chopped walnuts
  • 1/2 cup shredded coconut
  • 1/2 cup dark chocolate chips, optional
  • 1 cup peanut butter
  • 1/4 cup powdered sugar
  • 2 tablespoons oats


Preheat the oven to 350°, and grease an 8×8 baking pan.  In a small bowl, whisk together the oat flour, baking powder, baking soda, and salt until combined.

In the bowl of your standing mixer, on medium speed, beat together the oil, brown sugar, mashed bananas, and 1/3 cup milk until combined.  On low speed, add the flour mixture gradually until combined with the banana mixture.  Add the walnuts, shredded coconut and chocolate chips, and mix on low until combined.  Pour the cake batter into the greased pan, and bake at 350° until golden brown, about 35-40 minutes. Let the cake cool completely before frosting.

To make the peanut butter frosting, combine the peanut butter and powdered sugar in a small bowl, and gradually whisk in the 6 tablespoons of milk until a thick frosting is formed. Once the cake has cooled, use an offset spatula to spread the frosting on top of the cake, and sprinkle with the 2 tablespoons of oats.  Cut into squares, and enjoy!

*To make the oat flour, process 1-1/2 cups oats in a food processor until the oats become flour.  (Make sure the oats are labelled gluten free, if necessary.)

Original recipe by La Casa de Sweets

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