Name: Banana Cake with Chocolate Peanut Butter Frosting and Hazelnut Crunch Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/4 cups all purpose flour; 1/2 cup almond flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 cup salted butter, melted and cooled; 1/3 cup pure maple syrup; 1/2 cup light brown sugar, loosely packed; 2 large eggs; 3 medium overripe bananas, mashed (1 heaping cup); 2 teaspoons vanilla extract; 1/2 cup salted butter, softened to room temperature; 1/2 cup creamy peanut butter; 2 1/2 cups powdered sugar; 1/2 cup unsweetened natural cocoa powder; 1 teaspoon vanilla extract; 4 tablespoons half & half; 1/4 teaspoon salt; 1 teaspoon coconut oil; 1/2 cup hazelnuts, coarsely chopped; 1 tablespoon light brown sugar; 2 teaspoons pure maple syrup; 1/4 teaspoon salt; Flaky sea salt for finishing, plus extra to finish the cake

Ingredients

1 1/4 cups all purpose flour

1/2 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup salted butter, melted and cooled

1/3 cup pure maple syrup

1/2 cup light brown sugar, loosely packed

2 large eggs

3 medium overripe bananas, mashed (1 heaping cup)

2 teaspoons vanilla extract

1/2 cup salted butter, softened to room temperature

1/2 cup creamy peanut butter

2 1/2 cups powdered sugar

1/2 cup unsweetened natural cocoa powder

1 teaspoon vanilla extract

4 tablespoons half & half

1/4 teaspoon salt

1 teaspoon coconut oil

1/2 cup hazelnuts, coarsely chopped

1 tablespoon light brown sugar

2 teaspoons pure maple syrup

1/4 teaspoon salt

Flaky sea salt for finishing, plus extra to finish the cake

Instructions

Step 1: Preheat your oven to 350℉. Line an 8×8 metal or glass baking dish with parchment paper and lightly spray it with cooking spray. Set aside.

Step 2: In a medium bowl, whisk together the all purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 3: In a large bowl, whisk the melted butter, maple syrup, brown sugar, eggs, mashed bananas, and vanilla extract until smooth. Gently fold in the dry ingredients with a rubber spatula until just combined. Pour the batter into the prepared baking dish.

Step 4: Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

Step 5: Meanwhile, prepare the hazelnut crunch. Heat a medium skillet over medium heat and melt the coconut oil. Add the chopped hazelnuts and toast for 10-20 seconds. Stir in the brown sugar, maple syrup, and salt, stirring constantly until the mixture is sticky and golden. Remove from heat immediately and transfer to parchment paper to cool. While hot, sprinkle with flaky sea salt.

Step 6: To make the frosting, beat the softened butter and peanut butter in a stand mixer fitted with a paddle attachment on medium-high for 2-3 minutes until light and fluffy. Reduce speed to medium and gradually add the powdered sugar and cocoa powder, mixing well. Add vanilla extract, then add half & half one tablespoon at a time while beating on medium-high speed until smooth and fluffy. Stir in salt and beat on high for 30 seconds more.

Step 7: Spread the frosting over the cooled cake using an offset spatula, creating swoops if desired. Sprinkle with the hazelnut crunch topping and finish with a pinch of flaky sea salt. Cut into squares and serve.

Tips & Variations

Use overripe bananas for the best natural sweetness and moisture in the cake.

For a crunchier topping, toast hazelnuts slightly longer but watch carefully to avoid burning.

Substitute almond flour with finely ground walnuts or pecans for a different nutty flavor.

Swap maple syrup with honey for a different but complementary sweetness.

If you prefer a dairy-free version, replace butter with coconut oil and use coconut cream instead of half & half in the frosting.

Storage

Store the banana cake in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for best flavor. You can also freeze the unfrosted cake for up to 2 months; thaw completely before frosting and serving. Leftover frosting can be stored in the fridge for up to a week; rewhip before using.

FAQs

Can I use regular flour instead of almond flour?

Yes, you can substitute almond flour with an equal amount of all purpose flour, but it may slightly change the texture and nuttiness of the cake.

Is the frosting difficult to make?

No, the frosting is straightforward. Even if it looks crumbly at first, keep mixing and adding half & half gradually until it becomes smooth and fluffy.