Gluten-free sweet sorghum flour banana cake with peanut butter glaze. This naturally gluten-free cake is packed full of bananas and topped with a no powdered sugar peanut butter glaze.
Sorghum Banana Cake with Peanut Butter Glaze
AKA – a slice of heaven!
I don’t think there is a better combination than banana and peanut butter.
Go ahead and name one…..I will wait.
Banana bread is one of my all-time favorite foods. If I only had a few foods to eat for the rest of my life banana bread or cake would be top of the list.
I wanted to create a gluten-free banana cake that would be fun for gatherings and events and decided on this sorghum banana cake with peanut butter.
Sorghum flour has such a nice, sweet flavor and is one of my favorite gluten-free flours to use. The flavor also pairs perfectly with this gluten-free banana cake
So let’s get baking!
Ingredients & What you need to make this Gluten-free Sorghum Banana Cake
- Sorghum Flour: is ground from a gluten-free, ancient cereal grain known as sorghum. It is a great gluten-free substitute for whole wheat flour. It has a mild but slightly fruity flavor that pairs perfectly with a gluten-free banana cake.
- Arrowroot Flour: Because gluten-free cakes have a tendency toward being dense I knew the batter needed some starch to lighten things up. Since I wanted to keep this recipe 100% gluten-free I found that arrowroot flour was a great option. You can also substitute tapioca flour.
- Bananas: You can’t have a banana cake without bananas. They not only impart amazing flavor but also give this sorghum cake great texture and moistness. I use 4 very ripe bananas in this recipe. Be sure to use some very ripe bananas for the best possible flavor and texture.
- Sugar: This imparts more sweetness to this cake because the banana is just not enough. Sugar also helps with the cake’s texture. When developing this recipe, I considered using an alternative sugar but decided to just go with classic granulated cane sugar.
As a side note – I do always use organic cane sugar though which is usually larger in size. My recommendation would be to weigh out the sugar for the most accurate amount.
I use THIS kitchen scale and love it.
- Eggs: Act as the binder and also give this cake some lightness and structure.
- Avocado oil: Gives this banana cake more moisture. I prefer a neutral tasting oil in this sorghum banana cake. However, olive oil is also an option.
Peanut Butter Glaze without Powdered Sugar
Listen, I am not anti-powdered sugar, but the stuff is so sweet and with the bananas, sugar and peanut butter (which is naturally pretty sweet) the last thing I wanted to do was dump MORE sugar in the glaze.
We could all use a semi healthy peanut butter glaze recipe too.
I decided to take a couple tablespoons of the arrowroot powder I used in the banana cake and whisk it into the peanut butter glaze to thicken it.
Powdered sugar is just cornstarch and sugar so my thought was that this starch substitution should work….and it did.
The glaze is lightly sweetened with maple but nothing too overpowering and this peanut butter glaze pairs perfectly with the naturally sweet sorghum banana cake.
How to Make Sorghum Flour Banana Cake from Scratch
- Start by preheating your oven to 350 and then grease and flour a bundt cake pan. I used THIS one.
- Then in a large bowl mash your bananas (I like to use a stand mixer for making this cake).
- Add the oil, eggs, vanilla and sugar to the mashed bananas and mix to combine.
- Take your sorghum flour, arrowroot, baking powder, baking soda and salt and whisk to combine.
- Add the dry ingredients to the wet and mix until all ingredients are incorporated. Pour the batter in to the bundt pan and bake for 45 minutes or until a toothpick comes out clean.
- Let the sorghum banana cake cool for a few minutes and then flip it out on to a cooling rack.
How to Make Peanut Butter Glaze
- Combine the butter, peanut butter and maple in a small saucepan and heat until everything has melted. Whisk in the arrowroot powder until glaze has a slight shine and has thickened slightly (it won’t look like much initially).
- Pour the peanut butter glaze on the bundt cake. The glaze will begin to harden as everything cools. Serve or store in an airtight container.
FAQs and Tips for Making Sorghum Banana Cake with Peanut Butter Glaze
Is Sorghum flour gluten-free?
- Yes, sorghum is naturally gluten-free. It is an ancient cereal grain that is actually packed with a lot of protein, vitamins and minerals.
Where do I buy sorghum flour?
- Some of your local health food stores may carry sorghum flour but if you can’t find it there I would look on Thrive Market or Amazon. I personally love THIS one from authentic foods but it is a little bit more expensive than other brands.
How to prevent this gluten-free banana bundt cake from sticking
- I can’t even tell you how many times I have had a bundt cake stick to the pan. It is a painful amount of times. So I finally looked it up one day and it seems the consensus is to oil and then flour the pan.
Looking for MORE Gluten-free Recipes? Check These Out!Print
Sweet sorghum flour banana cake with peanut butter glaze. This naturally gluten-free cake is packed full of bananas and topped with a no powdered sugar peanut butter glaze.
Sorghum Banana Cake
- 4 bananas – 1 ¾ cup mashed or (415g)
- ½ cup avocado oil (105g)
- 4 eggs
- 3/4 cup sugar (I used organic cane sugar) (190g)
- 2 tsp vanilla
- 1.5 cup sorghum flour (245g) (I used THIS one)
- 3/4 cup arrowroot flour (100g)
- 1/2 tsp baking soda
- 1.5 tsp baking powder
- 1/2 tsp salt
Peanut Butter Glaze
- 3 Tbsp unsalted butter (43g)
- 1/2 cup creamy peanut butter (132g)
- 2 Tbsp maple syrup
- 2 Tbsp arrowroot flour
- Preheat oven to 350 and grease bundt cake pan.
- Put the ripe bananas in a large bowl and with a fork or paddle attachment on your mixer mash the bananas.
- Add the oil, eggs, sugar and vanilla and mix until combined.
- In another bowl whisk together the sorghum flour, arrowroot, baking powder, baking soda and salt.
- Add the dry ingredients to the wet and mix until combined.
- Pour the sorghum banana cake batter in the bundt pan and bake for 45 minutes or until toothpick comes out clean. Let cool for 5 minutes and then carefully flip it on to a cooling rack.
- While the cake is cooling combine the butter, maple and peanut butter in a small saucepan and heat until everything has melted. Add the arrowroot powder and whisk until combined.
- Once the cake has cooled for 10-15 minutes pour the glaze on top and serve immediately or store in an airtight container.
The peanut butter glaze will begin to harden as it cools.
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