Vegan Banana Cake with Peanut Butter Frosting

Squares of vegan banana cake topped with peanut butter frosting on a small wooden board with a bowl of frosting in the foreground.

5 from 1 vote

Vegan Banana Cake with Peanut Butter Frosting

This Vegan Banana Cake is soft and moist and topped with peanut butter frosting! It's simple to make using basic ingredients and is the perfect way to use up a couple of overripe bananas.

Prep Time20

Cook Time40

Cooling Time1 30

Total Time2 30

Course: Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 272kcal

Author: Megan Calipari

Cost: $4

Equipment

1 Large Mixing Bowl
1 Whisk
1 Rubber Spatula
1 Hand Mixer
1 8x8 inch Square Baking Pan
Parchment Paper
Measuring Cups and Spoons

Ingredients

For the Banana Cake

2 Cups All-Purpose Flour
1 ½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Kosher Salt
1 teaspoon Cinnamon
1 Cup Mashed Overripe Banana
1 Cup Brown Sugar, tightly packed
¾ Cup Non-Dairy Milk
½ Cup Canola Oil see note
1 tablespoon White Vinegar
2 teaspoon Vanilla Extract

For the Peanut Butter Frosting

4 tablespoon Vegan Butter, room temperature
¼ Cup Natural Creamy Peanut Butter
2 tablespoon Maple Syrup
1 Cup Powdered Sugar, sifted
2 teaspoon Non-Dairy Milk
½ teaspoon Vanilla Extract

Instructions

First, Make the Cake

Preheat oven to 350* F. Grease an 8x8 inch square baking pan and line it with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk to combine and set aside.
2 Cups All-Purpose Flour, 1 ½ tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Kosher Salt, 1 tsp Cinnamon
In a large mixing bowl, combine mashed banana, brown sugar, non-dairy milk, canola oil, vinegar and vanilla extract. Whisk well to combine. Then, add the dry ingredients and whisk to form the batter.
1 Cup Mashed Overripe Banana, 1 Cup Brown Sugar, tightly packed, ¾ Cup Non-Dairy Milk, ½ Cup Canola Oil, 2 tsp Vanilla Extract, 1 Tbsp White Vinegar
Pour the batter into a prepared 8x8-inch square baking pan and spread it out evenly with a spatula. Bake in a 350*F oven for 40-43 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.

Make the Frosting

Once the cake is cool, make the frosting by creaming vegan butter and peanut butter until completely smooth. Then, add the maple syrup and mix well.
4 Tbsp Vegan Butter, room temperature, ¼ Cup Natural Creamy Peanut Butter, 2 Tbsp Maple Syrup, 1 Cup Powdered Sugar, sifted, 2 tsp Non-Dairy Milk, ½ tsp Vanilla Extract
Next, add the powdered sugar and mix until combined, then add the non-dairy milk and vanilla and mix until light and fluffy.

Notes

You can use any neutral oil in place of canola- grape seed oil, vegetable oil or avocado oil all work great. Do not use coconut oil.

Be sure to allow the cake to cool completely before frosting it. Frosting melts very easily and you will have a big mess on your hands.

Be sure to use very ripe bananas for this recipe. If the bananas aren't ripe enough, the cake will not have much banana flavor!

Nutrition