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two layer slice of a banana dream cake with peanut butter frosting and a chocolate ganache
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5 from 1 vote

Banana Dream Cake with Peanut Butter Frosting (Low Carb, Gluten Free)

Looking for am easy and decadent low carb and gluten free dessert? This Banana Dream Cake is like a fluffy banana bread, with a thick layer of frosting, laced with creamy peanut butter. We do use some real bananas in this banana cake, but still manage to keep it low carb!
Prep Time30 mins
Cook Time25 mins
Cooling time (for cake)1 hr
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Keyword: banana, cake, gluten free, low carb, peanut butter
Servings: 16 servings
Calories: 450kcal
Author: Briana


For the banana cake:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons gluten free baking powder
  • 2 teaspoons ground cinnamon
  • 1 tsp xanthan gum
  • 1/2 tsp kosher salt
  • 2 sticks unsalted butter, melted and cooled
  • 3/4 cup granular sweetener of choice
  • 2 teaspoons vanilla extract
  • 1 tablespoon banana extract
  • 1 large banana, ripened and mashed
  • 6 whole eggs, room temperature

For the peanut butter cream cheese frosting:

  • 16 ounces cream cheese, room temperature (2 blocks)
  • 1.5 sticks unsalted butter, room temperature (12 tablespoons)
  • 1.5 cups natural creamy peanut butter (no sugar added)
  • 1 cup powdered sweetener
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon kosher salt


For the cake:

  • Preheat the oven to 350°F. Grease two Place all dry ingredients in a large glass bowl. Whisk and/or sift to make sure there are no lumps.
  • Cream your butter and sweetener together in a large bowl until completely combined. Add the mashed banana, vanilla extract and banana extract and mix with a hand mixer until light and fluffy, about 3-5 minutes.
  • Mix in eggs one by one into the wet bowl and combine completely into the batter.Gently fold in the dry ingredients slowly, being careful not to over mix. You just want to stir in the dry ingredients until everything is combined.
  • Divide evenly into greased cake pans, and bake until golden brown and a toothpick comes out clean. About 21-25 minutes. Allow to cool in the pan for a few minutes, then transfer cakes to a cooling rack to cool completely before frosting.

For the frosting:

  • In a large bowl, combine butter, peanut butter and cream cheese. Mix with a hand mixer until velvety smooth. Add in powdered sweetener slowly, and mix again until totally smooth. Add in vanilla extract and salt, mix again, scraping the sides of the bowl with a rubber spatula.
  • Once cake is completely cool, add a thick layer of frosting between the two layers, frost, decorate and enjoy! We love to add optional banana slices and a quick chocolate ganache.


Not a low calorie food! 
To make an optional chocolate ganache (not included in nutrition facts): We warm up 1/4 cup of heavy whipping cream, then pour it over about 2 ounces of sugar free chocolate chips and allow it to sit for 5 minutes. After 5 minutes, stir, and you will have a silky smooth ganache!


Calories: 450kcal | Carbohydrates: 14g | Protein: 14g | Fat: 40g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 485mg | Potassium: 276mg | Fiber: 4g | Sugar: 6g | Vitamin A: 641IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg