It’s crazy to think I went 27 years without ever making a banana cake. Me. Yeah I know. What the heck.

Sure I’ve made banana breads and muffins a-plenty but never cake! When I realized this I had to change it. Since promises of cake for my birthday fell through for the second year in a row, I decided to make myself a cake.

I actually made this banana cake as a belated birthday celebration cake for a department luncheon, only to realize there was no luncheon this week. Oops. More cake for me I guess!

While this cake can stand on its own (would be great unfrosted with chocolate chips!) and/or a cream cheese icing, I made a chocolate peanut butter frosting for this cake, because I couldn’t decide in the moment if I wanted chocolate or peanut butter frosting. The result was yum tastic.

I also used crunchy peanut butter since it’s what I had on hand and ended up really loving it. I’m all about the textures.

I also used crunchy peanut butter since it’s what I had on hand and ended up really loving it. I’m all about the textures.

So back to the cake: it’s moist, bouncy, and fluffy as can be. It’s good if you want a cake. If you want something more substantial and good-to-eat-for-breakfast without feeling sugar overload, give this banana bread a whirl. And if you want to make your dog some banana bread, check out this recipe.

Either way, if you make it, let me know! Drop me on a line on insta (@katherinebaker4).

Happy weekend friends! Make yourself a cake and eat it too.

Easy Vegan Banana Cake with Peanut Butter Chocolate Frosting

Prep Time: 20 minutes

Cook Time: 30-40 minutes

Servings: 2 layer cake

Ingredients:

Cake:

3 large, very ripe bananas, mashed

1/4 cup ground flax + 1/4 cup water

1 cup unsweetened non-dairy milk

2 teaspoons lemon juice or vinegar

1/2 cup softened non-dairy butter (I use Earth Balance) or vegetable oil

1/2 cup maple syrup (can sub 2/3 cup sugar + 3 tablespoons water)

1 1/4 cup all-purpose flour

1 cup oat flour (made from pulsed oats, sub AP flour if desired)

3/4 cup almond flour (or sub additional all-purpose)

1 teaspoon cinnamon

1/4 teaspoon nutmeg (optional)

1 1/2 teaspoon baking soda

1/4 teaspoon salt

Frosting:

1/2 cup non-dairy butter (I used Earth Balance)

1/2 cup peanut butter

1/4 cup cocoa powder

5-6 cups powdered sugar

1-6 tablespoons unsweetened non-dairy milk, depending on how thick you like your frosing

Method:

Preheat oven to 350°F. Oil or butter a pan and set aside. Combine flax and water and set aside. allow to sit and thicken, at least 10 minutes. Combine nondairy milk and lemon juice or vinegar and set aside, at least 10 minutes, In a large bowl, combine oil or softened butter and maple syrup or water/sugar. Mix well. Mash bananas and add to fat/sugar mixture. Add vanilla and stir. In another bowl, combine flour, cinnamon, baking soda, and salt. Whisk well. Add flax/water to banana mixture. Stir. Fold half of flour mixture into banana mixture. Add half nondairy milk and fold again. Add remainder of flour mixture and nondairy milk and fold until just combined. Pour batter into prepared pans and bake for 30-45 minutes until lightly golden and a toothpick inserted in the center of the cake comes out clear after insertion and removal. Cool completely before frosting.

For frosting:

Combine softened vegan butter and peanut butter. Mix well with a whisk and a lot of muscle powder, and or an electric mixer. Add cocoa powder. Add powdered sugar, one cup at a time, whisking well after each addition until thick. Add non-dairy milk as needed; add more if you like your frosting thinner, add less or add additional powder sugar/cocoa powder if thicker frosting is desired. Frost cake and enjoy.

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