Banana Cake from the Sweet & Simple Cookbook


gluten-free baking | banana cake | dessert for two | small desserts


large banana (smushed)
6 tablespoons
Coconut Sugar
large egg
2 tablespoons
Butter-infused Coconut Oil* (melted)
1⁄4 cup
vanilla dairy-free yogurt (I used SoDelicious)
3⁄4 cups
Bob's Red Mill Gluten-free 1:1 Baking flour (or sub all-purpose flour)
1⁄4 teaspoon
1⁄8 teaspoon
fine sea salt
1⁄4 teaspoon
Baking Soda
1⁄4 teaspoon
Baking Powder
2 tablespoons
Butter-infused Coconut Oil* (for the frosting)
2 tablespoons
Peanut Butter (for the frosting)
1 1⁄2 tablespoon
dark cocoa powder (for the frosting)
1 cup
Powdered Sugar (for the frosting)
1 tablespoon
chocolate cashewmilk (for the frosting, or sub regular milk)


*This is the vegan butter-flavored coconut oil I love.

** Published with permission, from The Countryman Press.


  1. Preheat the oven to 375 degrees and line a bread loaf pan (3x9) with parchment paepr. 
  2. In a medium-size bowl, smash the banana very well until almost no lumps remain.
  3. Next, stir in the coconut sugar, egg, and melted coconut oil.Stir very well until blended. 
  4. Add the yogurt and stir until evenly incorporated. 
  5. In a separate small bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. 
  6. Add the dry ingredients to the bowl of wet ingredients and stir until combined. 
  7. Pour the batter into the loaf pan and bake for 28 minutes, or until a toothpick comes out mostly clean, with a few moist crumbs clinging to it. 
  8. Let the cake cool on a wire rack. 
  9. Meanwhile, beat together all of the frosting ingredients until light and fluffy, adding cashewmilk as needed to make a smooth, spreadable consistency. 
  10. Frost the cake with the dark chocolate peanut butter frosting and top with additional banana slices (optional). 

Yields 4 Servings