Vegan Peanut Butter Banana Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">3 medium overripe bananas (about 300g peeled)</li><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">120g natural peanut butter</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">120ml plant milk (soy or almond)</li><li class="ingredients-single-item">2 tbsp ground flaxseed</li><li class="ingredients-single-item">6 tbsp water</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp ground cinnamon (optional)</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">150g vegan butter (room temperature)</li><li class="ingredients-single-item">100g smooth peanut butter</li><li class="ingredients-single-item">250g powdered sugar</li><li class="ingredients-single-item">2 tbsp plant milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">30g chopped roasted peanuts</li><li class="ingredients-single-item">Banana chips</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) round cake tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line a 23cm (9-inch) round cake tin with parchment paper, then lightly grease the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make your flax eggs by combining the ground flaxseed with water in a small bowl. Stir well and set aside for 5 minutes to thicken. This plant-based egg replacement will bind your cake beautifully while adding subtle nutrition.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, mash the bananas until smooth but with a few small lumps remaining for texture. The riper your bananas, the sweeter and more aromatic your cake will be, so choose ones with plenty of brown spots.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the sugar, peanut butter, vegetable oil, plant milk, prepared flax mixture, and vanilla extract to the mashed bananas. Whisk until smooth and well combined. The oil and peanut butter will create a wonderfully moist crumb in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Proper distribution of these dry ingredients ensures your cake will rise evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix – a few small lumps are preferable to overworking the batter, which can develop the gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared cake tin, smoothing the top with a spatula. Tap the tin gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The top should be golden brown and spring back slightly when touched.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here – frosting a warm cake will lead to a melted mess!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cake is cooling, prepare your frosting. In a large bowl, beat the vegan butter and peanut butter with an electric mixer until smooth and creamy, about 2 minutes. The mechanical action incorporates air, creating a lighter, fluffier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the powdered sugar, about a third at a time, beating well after each addition. Add the plant milk, vanilla extract, and salt, then beat on high speed for 2-3 minutes until light and fluffy. If the frosting seems too stiff, add another tablespoon of plant milk; if too soft, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake has completely cooled, spread the frosting evenly over the top and sides using an offset spatula. Create decorative swirls if desired. Garnish with chopped peanuts and banana chips around the edges for an attractive finish that hints at the flavors inside.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the best flavor, let the cake sit at room temperature for about 30 minutes before serving. This allows the flavors to meld together and the cake to reach its optimal texture. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.</li></ol>