Moist Vegan Peanut Butter Banana Cake is a cozy, homemade treat that's oil-free, dairy-free, and made with no eggs, yet still incredibly satisfying.
With rich peanut butter flavor and naturally sweet bananas, it's perfect for breakfast, a comforting snack, an afternoon dessert, or anytime cravings hit.
If you enjoy this, try my apple banana cake and banana date walnut cake next.
Vegan peanut butter banana cake is inspired by how much I love snacking on banana and peanut butter, blending it into a peanut butter oatmeal smoothie, or adding it to banana peanut butter overnight oats.
When I have ripe bananas sitting on the counter (which is almost always 😄), I enjoy baking low-sugar treats like apple banana bread, date banana muffins, or banana bread made with chickpea flour.
This cake bakes up soft, fluffy, and tender, with a naturally sweet and nutty taste that pairs perfectly with a warm mint tea or coffee.
It's simple to make, uses everyday ingredients, no mixer, no oil, and tastes amazing with a peanut butter drizzle and chopped peanuts on top.
If you're looking for another oil-free cake option, you'll also love my banana cocoa cake.
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🍌🥜Ingredients
- Ripe bananas: Use very ripe bananas for natural sweetness and moisture.
- Peanut butter: Natural, unsweetened peanut butter gives the best flavor.
- Flour: I used all-purpose flour, but whole wheat or spelt flour are great substitute.
- Sugar: Brown sugar works best, but white or cane sugar is a good alternative.
- Plant-based milk: Unsweetened almond milk, soy milk, or cashew milk all work in this recipe.
- Baking soda + vinegar: Makes the cake light and fluffy.
- Cinnamon: Just a pinch adds warmth and enhances sweetness.
- Vanilla: Adds a subtle sweetness and enhances the overall flavor.
- Salt: Balances the flavors and boosts the peanut butter and banana taste.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥄How To Make Peanut Butter Banana Cake
Step 1: In a large bowl, mash the ripe bananas with a fork. Add the plant-based milk, peanut butter, sugar, vanilla, and vinegar, then whisk until smooth, frothy, and fully combined.
Step 2: Add the flour, cinnamon, and baking soda, and gently fold until just combined. Avoid overmixing to keep the cake tender and fluffy.
Step 3: Preheat the oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper. Pour the batter into the prepared pan and spread it evenly.
Step 4: Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Optional: drizzle with runny peanut butter and sprinkle with chopped peanuts before serving.
📋Variations
- Add chocolate chips: Fold ¼-½ cup of chocolate chips into the batter for a sweet, melty surprise in every bite.
- Incorporate nuts: Stir in ⅓ cup of chopped peanuts, almonds, or cashews for extra crunch and texture.
- Add spices: Add a pinch of nutmeg or allspice to the dry ingredients for a deeper, aromatic flavor.
💡Marinela's Tips
- Use very ripe bananas: The more spotted or black they are, the sweeter and moister your cake will be.
- Measure mashed bananas: Always measure 1 ¼ cups of mashed bananas before making the batter to ensure the right consistency.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a flat edge. Don't scoop directly from the container or pack it down.
- Don't overmix: Fold the dry ingredients just until combined to keep the cake soft and tender.
- Use fresh leavening: Make sure your baking soda is fresh, so the cake rises perfectly.
- Choose the right peanut butter: Use natural, unsweetened, and runny peanut butter. Too thick or stiff peanut butter can make mixing harder and affect the texture.
❓Frequently Asked Questions (FAQ's)
Store leftover cake covered at a relatively cool room temperature for 3 days, in the fridge for up to 4-5 days, or freeze for up to 2 months for longer storage.
Yes! If you use a larger or smaller pan, adjust the baking time accordingly. Check the cake with a toothpick and remove it once it comes out clean.
📖 Recipe
Vegan Peanut Butter Banana Cake (Oil-Free)
Equipment
- 1 Mixing bowl
- 1 8-inch square baking pan lined with parchment paper
Ingredients
Wet Ingredients
- 1 + ¼ cups mashed bananas (~3 bananas)
- ½ cup natural peanut butter runny, not hard texture
- ½ cup almond milk or any dairy-free milk
- 1 teaspoon vanilla extract
- 2 teaspoons vinegar
Dry Ingredients
- 1 + ¾ cup all-purpose flour spooned & leveled
- ¾ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping (optional)
- ¼ cup runny peanut butter
- 2 tablespoons peanuts chopped
Instructions
- In a large bowl, mash the bananas with a fork. Add the plant milk, peanut butter, sugar, vanilla, and vinegar, and whisk until smooth and slightly frothy.1 + ¼ cups mashed bananas, ½ cup natural peanut butter, ½ cup almond milk, 1 teaspoon vanilla extract, ¾ cup brown sugar, 2 teaspoons vinegar
- Add the flour, cinnamon, baking soda, and salt, and fold gently until just combined. Do not overmix to keep the cake soft and fluffy.1 + ¾ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Preheat the oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper. Pour the batter into the pan and spread it evenly.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Optional: drizzle with peanut butter and sprinkle with chopped peanuts before serving.¼ cup runny peanut butter, 2 tablespoons peanuts
Notes
- Use very ripe bananas: The more spotted or black they are, the sweeter and moister your cake will be.
- Measure mashed bananas: Always measure 1 ¼ cups of mashed bananas before making the batter to ensure the right consistency.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a flat edge. Don't scoop directly from the container or pack it down.
- Don't overmix: Fold the dry ingredients just until combined to keep the cake soft and tender.
- Use fresh leavening: Make sure your baking soda is fresh, so the cake rises perfectly.
- Choose the right peanut butter: Use natural, unsweetened, and runny peanut butter. Too thick or stiff peanut butter can make mixing harder and affect the texture.
- Storage: Store leftover cake covered at a relatively cool room temperature for up to 3 days, in the fridge for 4-5 days, or freeze for up to 2 months for longer storage.
Nutrition
If you try this peanut butter banana cake, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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