Vegan Peanut Butter Banana Cake (Oil-Free)
This moist vegan peanut butter banana cake is soft, tender, and full of rich peanut butter and naturally sweet bananas. Oil-free, dairy-free, and made with no eggs, it’s perfect for breakfast, a snack, or a cozy dessert.
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
Calories: 186kcalCarbohydrates: 28gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 137mgPotassium: 169mgFiber: 2gSugar: 13gVitamin A: 11IUVitamin C: 2mgCalcium: 29mgIron: 1mg
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