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Made just as directed, and it was delicious! I was too impatient to wait until it cooled, so we had some melted frosting but it was worth it!
Sonia
Hailo.
I have a few exciting things to share with you today, because it’s Friday and things should be exciting on Friday.
- A re-organized recipes page and a re-vamped resources for food bloggers page!
- An amazing video from my friends Alex and Sonja about how to make homemade pizza dough. Someday when I get a stand mixer, or become more sophisticated, or fall out of love with Domino’s cheese pizza and breadsticks, I will make this homemade pizza dough and it will be awe-some.
- Exciting tidbit number 3 is that after about three weeks of Instagramming, I’ve decided to quit my job and become a professional Instagrammer. Bjork, don’t worry about it.
- I went on a field trip this week, and let’s just say eating a bag lunch on the floor at the museum was not the highlight of my week (sorry, kiddos). And I should probably delete that because it doesn’t fit with my list, but I’m going to press enter instead. Readysetgo.
- Exciting = cake. I made a wonderfully moist, sweet, perfectly dense banana cake. It was semi-healthy. It was topped with at least 5 inches of vegan peanut butter frosting. As it should be.
- It was inspired by Sketch-free Vegan Eating. Thank you, ladies, for being sketch-free.
- Vegan frosting tastes good straight from the bowl. And so does regular frosting.
Banana Cake with Peanut Butter Frosting
- Total Time: 40 minutes
- Yield: 9 1x
Description
This banana cake with peanut butter frosting just happens to be vegan! Perfectly sweet and moist cake with a decadent peanut butter frosting. Yum!
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1/4 cup sugar
- 1/2 cup maple syrup
- 1/2 cup banana puree
- 1/2 cup oil
- 1/4 cup water
- 1 beaten egg (sub 4 teaspoons flax for vegan)
- 1/4 cup natural peanut butter
- 1/4 cup water
- 2 tablespoons sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, sift the flour, powder, soda, salt (and flax, if using).
- In a smaller bowl, combine sugar, maple syrup, banana puree, oil, water, and egg.
- Add wet ingredients to dry ingredients. Pour into a greased 9×9 baking dish. Bake for 20-24 minutes or until knife inserted comes out mostly clean.
- For the frosting, whisk peanut butter with sugar and water until smooth and fluffy. Add more peanut butter or water to achieve the desired consistency. Frost the cooled cake and serve immediately.
Notes
This is best eaten the same day that you baked it. This cake is great (and a little lighter) without the frosting, too! And I actually used more like 1/2 cup of PB and 1/2 cup of water for the frosting… because I wanted MORE! This is reflected in the nutrition facts below.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: American
Keywords: banana cake, peanut butter frosting, banana dessert
Got anything exciting to share this Friday?
And if you could just leave your exciting comments by 6:30 pm or so? That’s when I’m going to bed tonight.
Tee.Jee.Eye.Ef!
Do you think this frosting would hold well on a layer cake?? Is it sturdy enough?
We haven’t tested that out before to know if everything would hold together okay. If you try it out though, we’d love to hear how it goes!
Made just as directed, and it was delicious! I was too impatient to wait until it cooled, so we had some melted frosting but it was worth it!
So happy to hear you enjoyed this, Sonia!
Hi Lindsey! This recipe looks amazing! I was wondering if you’ve ever used coconut or almond flour instead of the whole wheat pastry flour? I’d love to make this but we’re wheat-free. Thanks again for sharing! š
We haven’t tried it so can’t really say! We’d love to hear how it goes if you give it a shot.
Hi Lindsay,
I was wondering if it’d be better to make the ‘flax egg’ separately? As in – combine 4 tsp ground flax meal with 4 tsp water, let it sit for a few minutes and use and that as a substitute egg mixture – or does what you’ve said (just sifting the flax through) work just as well? Have you tried both?
Sorry if I sound a bit obsessive – I’m very paranoid about my vegan cakes crumbling when stacking them into a layer cake.
Thanks š
Hi,
This looks lovely, but I’m confused,
There’s sugar on the list twice? And where can I get banana puree?
TY for creating a cake I can make for my daughter-in-law. She loves peanut butter!! My husband can also enjoy a piece of this cake even thou he is on a heart healthy, low fat and low sodium.
This will be my husband’s birthday cake on Monday! Hurray!! It’s just what I was looking for and bonus; it’s vegan! Thanks Lindsay.
So…what if I substitute the banana puree for pumpkin? Do you think the consistency will remain the same?
p.s. i love u
You could sure give it a try! š The sweetness would be different but it seems like consistency would be the same. I looove pumpkin! Let me know how it turns out!
What a beautiful blog you have here! Just thought I’d share that I tried making this gluten-free (used an all-purpose gluten-free mix), and it turned out delicious, but super crumbly. I was going to take it to a meeting, but ended up keeping it for my family (who are used to gluten-free textures!). They were happy…at least I didn’t take it away from them! Anyway, if someone successfully makes this gluten-free, please let me know! I would love to know how to make it not crumbly next time! š
You know what would be awesome?? If you mixed in peanut butter chips into the cake! Unless they all fell to the bottom…
Wait. Peanut butter chips on the bottom and peanut butter frosting on top… still good in my book! =)
Double good! Great idea Emily!
I stumbled across your website while exploring tumblr and I am so glad I did! I love the name of your blog, ‘Pinch of Yum’. I stay in India and getting all the ingredients is kind of difficult. So, when I read your Banana Cake with Peanut butter frosting, I fell in love but realised getting ‘whole wheat pastry flour’ would be little difficult and went off to sleep. However, your recipe didn’t leave me and I said what the heck, just substitute Pastry Flour with half wheat and half white flour and wait for what comes out. What came out was yum banana cake! My husband Loved it!
I wanted to make a request, can you please write your recipes for smaller quantity (maybe 3-4 cupcakes)? I want to first try in smaller sizes as I will always land up using some substitute and I hate to see my cakes turn out crappy! It would really help me to try every recipe without wasting š
This is one killer flavor combination. Can’t wait to try it for myself in my kitchen.
These look so delicious. YUM!!! I want to eat my computer screen š
What an inspired combination of flavours for a cake. I love love love peanut butter and banana on toast so this absolutely has to be the cake for me – thank you!
Now this… this just looks perfect for a cold winter’s day!
Field trips are the BEST! My school is right in Boston, so we rely on public transportation to get around. Always a blast making sure we don’t lose any of our 4-year-olds on the T! I miss the days of big yellow school buses…
Nothing goes together better than peanut butter and banana! This looks SO moist and delicious š I’ll be excited when this week is over and a huge work project will be out of my hands!
I would like it noted that I am also sketch free. —>???
I love that this recipe uses whole wheat flour. I’ve been using it in cookies, cakes and muffins when possible and it has worked out well. It’s great too that it only has a small amount of refined sugar.
Oh my heavens… that frosting looks incredible!!
I would love to be a professional instagrammer! I’m obsessed. I think I’m going to be obsessed with recipe builder too, I’m off to download that now. Oh, the cake looks great too!
Thanks Lindsay! Have fun with your apps and let me know if you find any new ones!
Hello, deliciousness!! I think I’m in love with this cake!
oh my! thank you so much for trying out our recipe! This is one of our faves, the peanut butter frosting really takes the “cake”..lol sorry bad joke š
looks wonderful! š
lol… so true. Your frosting looks so much lighter than mine, I wonder if it had something to do with the type of peanut butter? Regardless, it was wonderful!! Thanks for the inspiration to try a vegan frosting. You know you’ve done well if you can convince me to do that. š