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 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.
Jump to:
🍌🥜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.
🍰Vegan Cake Recipes
📖 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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