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Banana Split Cake

This delicious snack cake is flourless (so no gluten or grains), dairy free and no added sugar! Feel free to use a different kind of nut butter and change up the mix-ins (for example pecans instead of walnuts, add coconut, etc). Serve with your favorite healthy whipped topping or ice cream.


3 ripe bananas

1 c organic all natural peanut butter

3 pastured eggs

3/4 tsp baking soda

1/4 tsp sea salt

1 tsp real vanilla extract

1 tsp Ceylon cinnamon

1/4 c dark chocolate chips (dairy free if needed; stevia sweetened if desired)

1/4 c walnuts

1/4 c chopped fresh or frozen cherries or dried cherries

1/4 c chopped fresh or frozen pineapple

coconut oil for pan

  • Preheat the oven to 350F and generously grease a 9-inch by 13-inch baking dish with coconut oil.

  • In a large bowl, use a fork to mash the bananas as smoothly as possible, though it's okay if there are still a few clumps. Add in the peanut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well. Fold in the dark chocolate chips, walnuts, and fruit.

  • Pour the batter into the greased baking dish and use a spatula to spread it evenly across the bottom of the pan. Bake at 350F until the top is golden and the center is firm, about 30 minutes. Allow the cake to cool in the pan completely before cutting and serving.

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