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Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $11.02 One serving costs about $11.02 One serving costs about $11.02

$11.02 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,dairy-free,healthy,gluten free,dairy free,fodmap friendly dessert
spoonacular Score:89%

Spoonacular Score: 89%

 

If you have roughly roughly 45 minutes to spend in the kitchen, Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free might be an awesome gluten free, dairy free, and fodmap friendly recipe to try. One portion of this dish contains around 116g of protein, 125g of fat, and a total of 6400 calories. This recipe serves 8. For $11.02 per serving, this recipe covers 76% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. If you have you will need: two cake pans, eggs, rice flour, and a few other ingredients on hand, you can make it. 7 people were impressed by this recipe. It works well as a dessert. Overall, this recipe earns a super spoonacular score of 89%. Try Healthy Chunky Monkey Cake… aka Peanut Butter Banana Cake with Chocolate Peanut Butter Frosting! (sugar free, high protein & gluten free), Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Peanut Butter Chocolate Chip Granola Bars (No-Bake, Vegan, Gluten-Free, Soy-Free) for similar recipes.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Banana Chocolate Chip Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
45
45  lb cake
lb cake
1 cup
1 cup red potato starch
red potato starch
1.5 cups
1.5 cups white rice flour
white rice flour
1 cup
1 cup sorghum flour
sorghum flour
0.5 cups
0.5 cups tapioca starch
tapioca starch
2 tsps
2 tsps baking soda
baking soda
2 tsps
2 tsps kosher salt
kosher salt
1.5 cups
1.5 cups cane sugar
cane sugar
8 oz
8 oz soy buttery spread
soy buttery spread
0.5 cups
0.5 cups light brown sugar
light brown sugar
3 large
3 large eggs
eggs
1.5 tsps
1.5 tsps vanilla extract
vanilla extract
2.5 cups
2.5 cups bananas
bananas
1 cup
1 cup vegan sour cream
vegan sour cream
10 oz
10 oz chocolate chips
chocolate chips
1.75 cups
1.75 cups creamy peanut butter
creamy peanut butter
1.5 cups
1.5 cups powdered sugar
powdered sugar
7 oz
7 oz soy buttery spread
soy buttery spread
2.5 tsps
2.5 tsps vanilla extract
vanilla extract
some
some chocolate chips
chocolate chips
45  lb cake
45
lb cake
1 cup red potato starch
1 cup
red potato starch
1.5 cups white rice flour
1.5 cups
white rice flour
1 cup sorghum flour
1 cup
sorghum flour
0.5 cups tapioca starch
0.5 cups
tapioca starch
2 tsps baking soda
2 tsps
baking soda
2 tsps kosher salt
2 tsps
kosher salt
1.5 cups cane sugar
1.5 cups
cane sugar
8 oz soy buttery spread
8 oz
soy buttery spread
0.5 cups light brown sugar
0.5 cups
light brown sugar
3 large eggs
3 large
eggs
1.5 tsps vanilla extract
1.5 tsps
vanilla extract
2.5 cups bananas
2.5 cups
bananas
1 cup vegan sour cream
1 cup
vegan sour cream
10 oz chocolate chips
10 oz
chocolate chips
1.75 cups creamy peanut butter
1.75 cups
creamy peanut butter
1.5 cups powdered sugar
1.5 cups
powdered sugar
7 oz soy buttery spread
7 oz
soy buttery spread
2.5 tsps vanilla extract
2.5 tsps
vanilla extract
some chocolate chips
some
chocolate chips

Equipment

baking paper
baking paper
hand mixer
hand mixer
stand mixer
stand mixer
toothpicks
toothpicks
whisk
whisk
bowl
bowl
oven
oven
baking paper
baking paper
hand mixer
hand mixer
stand mixer
stand mixer
toothpicks
toothpicks
whisk
whisk
bowl
bowl
oven
oven


Instructions

Preheat Oven Temperature to 350 degrees F For the Cake: Line the bottom of the round cake pans with parchment paper (I use precut ones sold at baking stores), grease cake pans, also under parchment paper. Set aside. In a medium bowl, whisk flours, baking soda, and salt. Set aside. Using an electric mixer or a stand mixer with a paddle attachment on medium high speed, beat sugar, Earth balance, and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend after each egg, then add vanilla. Add dry ingredients. Mix on low speed, just to blend. Add mashed bananas and sour cream; mix until just blended. Fold in chocolate chips. Divide the batter evenly among the two cake pans. Smooth tops. Bake cakes for 35-45 minutes, until toothpick inserted in the center comes out clean. Transfer to wire racks. Let it cool in the pans for 15-30 minutes. Invert cakes onto the wire racks; peel off parchment paper and let it cool completely, about an hour, before frosting. For the Frosting: Using an electric mixer, or a stand mixer with a paddle attachment, beat peanut butter, powdered sugar, Earth balance, and vanilla extract until light and fluffy, about 4 minutes. Place 1 cake on a platter. Spread 1 1/4 cups of frosting for the inner layer. Place the other cake on top. Frost the top and sides with remaining frosting. Pipe along the bottom edge with a star tip. Chill frosted cake for 2-3 hours to set. Garnish with chocolate chips. Serve chilled or room temperature. Chilled will result in a firm peanut butter frosting. Note: For mess free decorating, put two halved sheets of parchment paper (cut apart) next to each other on the cake platter before putting the cake on it. Slowly pull out from opposite ends of the cake when done piping.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $11.02
Ingredient
45 lb cake
1 cup red potato starch
1.5 cups white rice flour
1 cup sorghum flour
½ cups tapioca starch
2 teaspoons baking soda
2 teaspoons kosher salt
1.5 cups cane sugar
8 ounces soy buttery spread
½ cups light brown sugar
3 larges eggs
1.5 teaspoons vanilla extract
2.5 cups bananas
1 cup vegan sour cream
10 ounces chocolate chips
1.75 cups creamy peanut butter
1.5 cups powdered sugar
7 ounces soy buttery spread
2.5 teaspoons vanilla extract
Price
$72.32
$0.91
$1.03
$0.69
$0.36
$0.01
$0.01
$0.41
$1.62
$0.35
$0.93
$0.45
$0.50
$2.26
$1.92
$1.61
$0.58
$1.42
$0.75
$88.14

Tips

Health Tips

  • If you really want to benefit from chocolate's health benefits, use cacao nibs instead of chocolate chips. They are much less processed than chocolate chips and have no added sugar!

  • Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of chocolate chips you buy is suitable for your diet! Always read the labels carefully. If you cannot find chocolate chips free from milk or other dairy in stores near you, look online.

  • get more health tips

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
6400 Calories
115g Protein
124g Total Fat
1218g Carbs
76% Health Score
Limit These
Calories
6400
320%

Fat
124g
192%

  Saturated Fat
36g
227%

Carbohydrates
1218g
406%

  Sugar
727g
809%

Cholesterol
1805mg
602%

Sodium
10714mg
466%

Alcohol
0.69g
4%

Get Enough Of These
Protein
115g
231%

Vitamin B1
4mg
286%

Vitamin B2
4mg
280%

Iron
48mg
272%

Phosphorus
2676mg
268%

Manganese
5mg
257%

Selenium
170µg
244%

Folate
864µg
216%

Vitamin B3
42mg
214%

Vitamin E
19mg
132%

Calcium
1291mg
129%

Vitamin A
4853IU
97%

Vitamin B5
9mg
96%

Vitamin B6
1mg
87%

Magnesium
330mg
83%

Copper
1mg
74%

Zinc
11mg
74%

Potassium
2542mg
73%

Vitamin B12
4µg
71%

Fiber
16g
68%

Vitamin D
5µg
37%

Vitamin K
34µg
33%

Vitamin C
5mg
6%

covered percent of daily need

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