Who says you can’t be vegan and enjoy your cake and eat it, too? This vegan peanut butter banana cake is so simple, and turns out perfect every time, no butter or eggs required. Peanut butter and banana is one of my favourite food combos which is why I love this recipe so much!
I think a healthy lifestyle is all about balance rather than deprivation. So yes, while there is some sugar and oil, this cake is still lower fat and refined sugar than most others. The banana definitely helps to provide a natural sweetness and to cut back on the sugar.
This vegan peanut butter banana cake is packed dried fruits and nuts; I added dates, figs and walnuts, but raisins and flaked almonds would also be really nice, too. The saltiness in the peanut butter balances the sweetness of the icing sugar which makes this cake absolutely divine!
- 2 cups plain flour
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/3 cup sweetened almond milk
- 20 grams dates, chopped
- 20 grams dried figs, chopped
- 50 grams walnuts, chopped
- 1/4 cup sunflower or coconut oil
- 1 1/2 teaspoons bicarbonate of soda
- 1/2 teaspoon baking powder
- 3 ripe bananas, mashed
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- 1/2 cup icing sugar, sieved (sifted)
- 3 tablespoons water
- 2 tablespoons almond milk
- 1 tablespoon crunchy peanut butter
- 1/4 bar vegan dark chocolate
- 1 handful dried banana chips
- Pre-heat oven to 180 C (350 F). Lightly grease a 9-inch square baking pan.
- In a small bowl, combine the flour, baking soda, cocoa powder and salt. In a separate large bowl, whisk together the sugar and oil, then add bananas. Add water and vanilla, stirring to combine.
- Add the flour mixture, stirring just until wet. Then stir through the dried fruits and nuts.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean.
- Slowly add water and almond milk tablespoon by tablespoon to the icing sugar until it reaches a smooth thick consistency.
- Microwave peanut butter for 20 seconds on medium heat until it becomes runny. Then stir through the peanut butter.
- Carefully melt the chocolate bar over a double boiler or in the microwave at 15 second intervals, stirring each time, until it becomes smooth and pourable.
- Once the banana cake has completely cooled evenly spread the icing on the cake using a spoon, drizzle the melted chocolate, then decorate with the banana chips.
This recipe was republished with permission from Basil and Vogue.
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