Ingredients

• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 5 Tbsp Butter
• 2 1/2 Tbsp Plain Greek Yogurt
• 1/2 cup Creamy Peanut Butter
• 1 cup Brown Sugar
• 2 Very Ripe Bananas
• 2 Eggs large
• 1 tsp Vanilla
• 1 cup Milk

• 1/4 cup Peanut Butter
• 3 Tbsp Milk
• 1/2 cup Powdered Sugar
• Sea Salt

• Peanut Butter Chips

Instructions

1. Preheat the oven to 350°F, then grease and flour two 9-inch round pans.
2. Mix together the flour, baking powder, baking soda and salt and set aside.
3. Using a stand mixer blend the butter, yogurt and peanut butter together until smooth (medium speed).
4. Add in the brown sugar, then add the bananas and eggs one at a time, waiting until each is mixed before adding the next. Add in the vanilla.
5. On a low speed, mix in 1/2 of the flour mixture, then mix in milk. Once combined, add the remaining flour mixture. Split the batter between your two round pans and bake for 30 minutes or until a toothpick comes out clean.
6. Let the cakes cool before removing them from the pans. While they cool make your peanut butter glaze.

1. To make the glaze, whisk all ingredients together and then pour over the cake. Top with peanut butter chips.