Hey Foodies! Today, Idriss made a dessert (CAKE!!!) that pairs wonderfully with an afternoon coffee – it is his vegan banana cake with peanut butter cream frosting. As if cake wasn’t exciting enough, I’m proud to announce that this cake has chocolate swirls!
First and foremost, happy Spring 2017! We’ve made it folks! I came home after work to find this cake on our counter; upon my first bites, it instantly made me dream of sunsets spent on the porch with a warm coffee. It is light and fluffy, while at the same time rich and decadent. The first bite I had of this banana cake had me craving a soy cappuccino, and to be honest I was pretty upset that I couldn’t have one…
Well, I could, but I just didn’t want to stop eating this cake long enough to make myself one.
Then, Idriss breaks to me that the cake is 1) sweetened with maple syrup, 2) made entirely with whole wheat flour, 3) used those bananas I was on the verge of throwing out, and 4) definitely did have chocolate swirls hidden in the marvelously sweet peanut “butter cream” frosting.
HOW HE MADE IT:
Idriss made the cake with his homemade peanut butter. If you don’t have raw peanuts on hand (or don’t want the extra step), however, simply make sure you use all-natural peanut butter, as opposed to the one that is whipped and full of hydrogenated oils and sugars, as it will change the consistency.
You know that couple of bananas that have been sitting on your counter for too long, or just long enough that they don’t look appetizing anymore? The super dark, spotty, suspicious … definitely not eating them raw bananas? Use those.
That change of color is indicating that the sugar levels in your bananas have been getting more and more concentrated, so I’ve heard. It must be true though, they taste incredibly sweet. Sweet enough that Idriss only had to add a little maple syrup to sweeten up the cake. Seriously!
Considering the fact that he also used whole wheat flour for this banana cake, that says how sweet bananas can get. Shweeet.
the scarier the bananas, the better… I’m pleasantly surprised he was brave enough to use those.
The match made in heaven
I have no idea who matched bananas with peanut butter initially, but I’m going to tell you this, that person deserves a cookie. No, TWO cookies!!
Honestly, if we weren’t going low maintenance and no-stress for the wedding, I would ask him to make 3 of these cakes for it. Perfect for a Spring wedding, or just a snack/dessert for having friends over. It’s really good room temp, or in the fridge depending on what you prefer.
I hope you try to make it. Enjoy!
- 1.5 Cups of Whole wheat flour
- 1 Tbsp of Cinnamon
- ½ Tsp of ground nutmeg
- ¼ Tsp of ground cloves
- 1 Tbsp of baking powder
- 2 Large very ripe bananas
- ½ Cup of maple syrup
- 2 Flax Eggs
- 1 Cup of Almond milk.
- 1 Cup of vegan butter at room temp
- 1 Cup of Icing sugar. If you want it sweeter use 1 and ½ cups.
- ½ Cup of peanut butter
- Preheat your oven to 375.
- Mix all your dry ingredients together.
- Mash your bananas using a fork until smooth and add the rest of your wet ingredients.
- Mix dry and wet ingredients. You should end up with a pancake batter consistency.
- Prep your cake mould by rubbing the inside with butter and then dust it with flour to make it non stick.
- Add your batter to the mould and bake for 15-20 minutes. Do not over bake, this is a thin cake and will get dry very fast if you forget it.
- While the cake is baking, place your butter and peanut butter in a stand mixer bowl.
- Move your bowl to your stand mixer and cream it on medium speed for 2-4 minutes.
- Take your bowl out and add icing sugar. Use a spatula to fold it in, then place your bowl back in the stand mixer.
- Mix on medium-high speed for 7-8 minutes or until the cream is completely smooth.
- Cover your bowl and place in a cool place. Not the fridge, that'll make your cream stiff.
- Take your cake out and let it completely cool down (room temp).
- Cut your cake very carefully.
- Add a generous amount of butter cream, spread it and cover with the second layer.
- (OPTIONAL) Mix about 2 Tbsp of chocolate ganache with about ½ Cup of butter cream.
- Add another generous dollop to the top layer and spread evenly.
- Garnish with crushed walnuts.
- Before serving, place your cake in the fridge for at least 30 minutes, it will be easier to cut and serve.
- Enjoy !
Notes : Vegan Chocolate Ganache
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