Beautiful cake with almond crumbles

Fluffy and Delicate Almond Butter Banana Cake

Christmas is two days away and the year is soon coming to a close. Show of hands, who is excited to start 2021!? We can’t wait to see what 2021 has to bring. As we’ve been waiting, JEM Organics has been collaborating talented bakers to find fun and yummy ways to enjoy your favorite nut butters. How does an Almond Butter Banana Cake sound with cinnamon almond butter frosting? Drooling is accepted. This recipe uses two JEM Organics nut butters. The first, a crowd pleaser and fan favorite, Cinnamon Maca Almond Butter. Second, a classic and staple, Naked Almond Butter. This beautiful cake by, Sarah Danna, only takes 1 hour to make and is the perfect post Christmas dinner treat for the whole family. Be sure to enjoy a slice or two this Christmas season and don’t forget to share the love.

Don’t forget! We are donating a jar of JEM to The Giving Plate for every purchase over $50. You can donate yourself on their website or at their drop off sites. Any donation is a gift!

  • The Giving Plate - 1245 SE 3rd Street, Suite C7, Bend (10-4 Thursday and Friday or 10-2 Saturday)
  • D&S Hydraulics - 373 SE Bridgeford Blvd, Bend (11-4 Monday thru Friday)
  • Wall Street Storage - 1315 NW Wall Street, Bend - Phone 541-389-3661; (8-4 Monday thru Saturday / 11:30-5:30 Sunday)

Enjoy this fluffy and delicate Almond Butter Banana Cake by Sarah & Spices (@sarahandspices)

Two layer banana cake with frosting slice


Dry Ingredients:

  • 2 cups gluten-free all-purpose flour
  • 1/3 cup coconut sugar
  • 1 Tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon teaspoon baking soda
  • 1/8 tsp teaspoon salt

Wet Ingredients:

Almond Butter Frosting:


  1. Preheat the oven to 350°F/ 180°C and line (or lightly grease) an 8×8 square pan.
  2. In a medium bowl, sift the dry ingredients. Set aside.
  3. In another bowl, mash the bananas. Add in the remaining wet ingredients and mix. Pour the wet ingredients into the dry ingredients and combine. If the batter looks a little dry, you may need to add an extra 1-2 Tablespoons of non-dairy milk.
  4. Pour the batter into the 8" cake pans and bake for 45-50 minutes, or until a toothpick comes out clean. Cool on a wire rack.
  5. While the cakes are baking, make the frosting. Cream the butter. Then, sift in the powdered sugar. Add the rest of the frosting ingredients and combine. Place in an airtight container in the refrigerator until you are ready to frost the cakes.
  6. Once the cakes are cool, remove them from the pans and frost. Slice to serve. Store in an airtight container in the refrigerator for up to a week.


  • This recipe makes one layer of banana cake and plenty of frosting to frost and decorate it. If you would like a layer cake, double the recipe.