The Best Low-FODMAP Banana Cake with Peanut Butter and Chocolate Frostings; Gluten-free, Dairy-free

Talk about delicious. This is the BEST ever low-FODMAP Banana Cake, layered with low-FODMAP Peanut Butter and Chocolate Buttercreams. Amazing flavors in every bite. I am very serious about my low-FODMAP Cakes.

A banana cake is different from a banana bread (I have a delicious low-FODMAP Banana Bread recipe), as a banana cake will be lighter and fluffier.  I like a banana bread for a casual weekend morning, while this cake goes perfectly on the table for a baby shower or holiday event.

I used low-FODMAP Peanut Butter Buttercream in the layers, with low-FODMAP Chocolate Buttercream on top, but anything goes!  I love adding some crunch to the frosting with chopped peanuts and/or rice crisps.

You can also substitute my low-FODMAP Salted Caramel Frosting, low-FODMAP Cream Cheese Frosting or my low-FODMAP Maple Buttercream on this low-FODMAP Banana Cake.  All are delicious and totally change the flavor and feel of the Banana Cake.

This low-FODMAP Banana Cake reminds me of my newest low-FODMAP Happy Bar flavor, Banana Chocolate Glee.  A perfect combination isn’t it?

You may also love my low-FODMAP Banana Mug Muffin, low-FODMAP Hummingbird Cake or my low-FODMAP Maple Walnut Layer Cake recipes.  Or check out over 300 more low-FODMAP recipes on the blog, like my low-FODMAP Cake Collection.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

The Best Low-FODMAP Banana Peanut Butter and Chocolate Layer Cake; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 24 or more

Prep time: 20 min plus 20 min for decorating/assembly

Bake time: 40 min *Note: since ovens vary, begin checking your low-FODMAP cake 5-10 minutes prior to end time to prevent overbaking

Total time: About 80 minutes

Bake 350 F

Ingredients

• 3 cups Authentic Foods GF Classical Blend Flour mix (this is my preferred low-FODMAP, GF flour.See my low-FODMAP bake off blog for the reason why!)
• 1 & 1/2 tsp xanthan gum, if not added to your low-FODMAP flour choice
• 1 tbsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 2 cups sugar
• 1 & 1/2 cups canola oil
• 4 large eggs, room temperature
• 2 tsp fresh squeezed lemon juice
• 2 tsp vanilla
• 2 cups mashed ripe banana (about 4 bananas- this is 12 low-FODMAP servings if using ripest banana.  There will be higher FODMAP content depending on how ripe your bananas are)
• Vegetable shortening, for greasing
• Frosting: see below for low-FODMAP peanut butter frosting and follow link for low-FODMAP chocolate buttercream frosting
  • If you are using 2 frostings, then cut recipe by 1/2 for each one
• Garnish: chopped peanuts and chocolate shavings

Directions

• Preheat oven to 350 F and place racks in center of oven
• Line 2-4 round cake pans (depending on how many layers you like, can also cut layers into 2 halves after baking) with parchment and grease with vegetable shortening
• Place low-FODMAP flour, xanthan gum, baking soda, baking powder, salt, cinnamon in medium bowl and combine by hand
• In another bowl of electric mixer, with flat paddle, beat sugar, oil and eggs until smooth, about 1 min
• Add vanilla and mix well
• Slowly add lemon juice and mix to combine
• Add flour mixture into the mixing bowl and beat at medium for 1 minute
• Stir in bananas
• Pour into 2 pans and bake for about 40 minutes or until tester is clean
  • • Be careful not to overbake, gluten-free can become quite dry (I suggest checking your cake about 5-10 minutes prior to the end time to gauge the baking process)
  • If adjusting for more pans see below:
    • If using 4 pans, adjust bake time as follows:
      • 4 pans, 1 pan per oven, begin checking at about 20 min for doneness.
      • 3 pans, 1 pan per oven, begin checking at about 25 min for doneness
• Cool for 5 mins in pan then invert on rack to complete cooling process
• Frost when completely cooled (see below for low-FODMAP Peanut Butter Buttercream recipe)
  • Hint: if you do find your cake gets a little overbaked, use my low-FODMAP Simple Syrup in the layers for added moisture and flavor.  It’s a great baker’s secret!
• I did Peanut Butter Buttercream with chopped peanuts sprinkled between the layers and low-FODMAP Chocolate Buttercream over the cake, but you can opt for your favorite combination

Low-FODMAP Peanut Butter Buttercream Frosting

Serves enough for a 2 layer cake (if you plan to use more than one frosting for this cake then half recipe)

Prep time: 10 min

Ingredients

• 1 cup low-FODMAP Vegan Spread, such as Earth Balance
  • Can also use butter for non-vegan version
• 1 heaped cup natural peanut butter (I prefer salted, if you use unsalted then add a pinch salt to the frosting)
• 4 cups confectioner’s or powdered sugar
• 2 tsp vanilla extract
• 1-2 tablespoons low-FODMAP milk (such as almond milk, canned coconut milk or lactose-free milk for non-vegan)
• Optional:
  • 1/2 cup chopped peanuts for layering/sprinkling over the frosting (for a crunchy texture)
  • 1/2-1 cup low-FODMAP, gluten-free rice crisp cereal for mixing with the frosting (I like gluten-free rice krispies)

Directions

• Beat the low-FODMAP vegan spread and peanut butter together until fully combined in bowl of electric mixer
• Add the sugar slowly, then vanilla
• As needed add low-FODMAP milk or cream until desired consistency is reached
  • For spreading the frosting, you will need a little looser than if piping frosting
• For added texture, fold in rice crisps, or when decorating cake, sprinkle with chopped peanuts