Vegan Banana Cake – with Peanut Butter Cream Frosting

Name: Vegan Banana Cake - with Peanut Butter Cream Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1.5 Cups of Whole wheat flour; 1 Tbsp of Cinnamon; 1/2 Tsp of ground nutmeg; 1/4 Tsp of ground cloves; 1 Tbsp of baking powder; 2 Large very ripe bananas; 1/2 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 1/2 cups.; 1/2 Cup of peanut butter

March 21, 2017 by Lea Jasmine 52 Comments

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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.

Also…

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.

Side note:

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!!

It’s incredible.

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!

Léa

Vegan Banana Cake - Made with whole wheat, a peanut butter cream this cake recipe is easy enough it may just become your go to Banana Cake.

4.34 from 3 votes