GF Gluten-Free

30-Min Fluffy & Moist Banana Oat Flour Cake

Banana oat flour cake is super moist and decadent. It’s naturally gluten free and topped with a fluffy peanut butter whipped cream frosting!

Prep: 15 minCook: 15 minTotal: 30 min
Servings: 1 cake (12 slices) 1x


Banana Cake:

  • 3 ripe bananas (1 1/4 cup mashed banana)
  • 2 eggs
  • 1/4 cup agave nectar (honey or maple syrup)
  • 1 teaspoon vanilla extract
  • 1 cup oat flour (Kitchen Hack: How to Make Oat Flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • walnuts for topping

Peanut Butter Frosting:

  • 1 pint heavy whipping cream
  • 1/4 cup natural peanut butter
  • 1/4 cup agave nectar (honey or maple syrup)


  1. Preheat oven to 350F.
  2. Mash the bananas in a large bowl.
  3. Add the eggs, agave nectar, and vanilla.
  4. Whisk until combined.
  5. Add the oat flour, baking powder, and salt.
  6. Whisk again until combined. 
  7. Line an 8×8 or 9×9 square pan with parchment paper and transfer the batter to the pan.
  8. Bake for 15 minutes until a toothpick comes out clean. 
  9. Allow the cake to cool at room temperature.
  10. Place the heavy cream in a large bowl.
  11. Use an electric mixer and whip on high for 3 minutes until it starts to have soft peaks.
  12. Add the peanut butter and agave.
  13. Mix again and continue to whip for a couple more minutes until the frosting stiffens and turns into a whipped cream. 
  14. Smooth the whipped frosting on top of the cake and top with chopped walnuts. 
  15. Cut into 12 square slices.
  16. Enjoy immediately or chill the cake for about an hour for the frosting to firm up a bit.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 401
  • Sugar: 19.6g
  • Sodium: 188mg
  • Fat: 28.1g
  • Saturated Fat: 15.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 33.2g
  • Fiber: 2.3g
  • Protein: 6.9g
  • Cholesterol: 123mg
© The Toasted Pine Nut