If you’ve never combined banana and peanut butter before, I’m about to change your life. This snack cake combines a moist and fluffy banana cake with peanut butter frosting for a ridiculously amazing explosion of flavors.
Why you should make this cake:
- It’s made without refined sugar, making it perfect for a delicious breakfast, snack, or dessert
- The combination of banana and peanut butter is out-of-this-world
- It’s made with simple, wholesome ingredients like banana, maple syrup, peanut butter, and coconut oil
Important ingredients for the banana cake
All-purpose flour: This helps create structure in the cake. Measure your flour using the spoon-and-level method to ensure your cake doesn’t turn out dry.
Baking soda and baking powder: These are the leavening ingredients. They’re extremely important to cause the cake to rise, as there are no eggs in this recipe.
Overripe bananas: These add moisture, flavor, and sweetness.
Non-dairy milk: A little milk adds moisture and texture to this cake. I prefer oat or soy milk, but you can use your favorite.
Refined coconut oil: This adds richness and moisture to the cake. Use refined coconut oil to avoid the coconut flavor. You can sub for vegetable oil, if desired.
Plain non-dairy yogurt: This helps make this cake extra rich and moist. You can use plain or vanilla non-dairy yogurt in this recipe.
Maple syrup: You’ll add a bit of maple syrup for extra sweetness.
Vanilla extract: This adds a delicious rich flavor to the cupcakes. You should use pure vanilla extract for the best flavor.
About the Peanut Butter Icing
The peanut butter icing is made from just four ingredients: peanut butter, maple syrup, non-dairy milk, and vanilla extract. It’s a thin, sweet icing that pairs deliciously with the banana cake. You’ll heat it in a small saucepan until smooth and creamy. The icing should still be warm when you spread it on the cake.
If you’d like a lower-in-fat option for the icing, use peanut powder powder + water (according to the package instructions) in place of peanut butter, then whisk the icing over low-medium heat until the mixture thickens (it may take a bit longer).
How to make and frost this snack cake
- Prepare. Preheat the oven to 350°F. Grease an 8″x8″ pan and set aside.
- Make the cake. In a medium mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine. In a large mixing bowl, add the mashed banana, coconut oil, yogurt, maple syrup, milk, and vanilla. Beat until well combined. Add in the flour mixture. Mix until just combined. Pour into the prepared pan and bake in the preheated oven for 24-28 minutes, until a toothpick inserted into the center comes out clean or with only crumbs, no raw batter. Set aside to cool slightly.
- Make the frosting. Add the peanut butter, maple syrup, and milk to a small saucepan over low-medium heat. Whisk until smooth and creamy. Remove from heat and whisk in the vanilla.
- Make the peanut butter drizzle. Place the peanut butter and coconut oil in a microwave-safe bowl or a saucepan. Heat in the microwave or on the stovetop until smooth and creamy.
- Assemble the cake. Frost the cooled cake with the warm frosting. Top with sliced bananas. Drizzle the warm peanut butter drizzle all over the top. Allow the frosting to set then slice into 9 pieces and serve.
Tools and Accessories Used
Rubber Scraper: You’ll need one of these to scrape the sides of the bowl.
Kitchen Scale: While not necessary, it’s helpful to use a kitchen scale to divide your cake batter evenly between pans. You can also weigh your ingredients.
8″x8″pan: This is what you’ll bake the cake in.
Saucepan: You’ll need a saucepan to make the icing.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Banana Snack Cake with Peanut Butter Frosting
Ingredients
Banana Cake
- 1 1/2 cups (187g) all-purpose flour measured correctly*
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (240g) mashed overripe bananas (~3 medium or 2 large bananas)
- 1/4 cup (60mL) melted refined coconut oil, slightly cooled
- 1/4 cup (60g) non-dairy plain yogurt*
- 1/3 cup (80mL) maple syrup
- 1/4 cup (60mL) non-dairy milk*
- 1 tsp pure vanilla extract
Peanut Butter frosting
- 1/2 cup (129g) creamy peanut butter*
- 2 tbsp (30mL) maple syrup
- 1/4 cup (60mL) non-dairy milk
- 1/2 tsp pure vanilla extract
Peanut Butter Drizzle:
- 1/4 cup (65g) creamy peanut butter*
- 1 tsp refined coconut oil
Topping:
- 1 medium banana sliced
Instructions
- Make the cake: Preheat the oven to 350°F. Grease an 8"x8" pan and set aside. In a medium mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine. In a large mixing bowl, add the mashed banana, coconut oil, yogurt, maple syrup, milk, and vanilla. Beat until well combined. Add in the flour mixture. Mix until just combined. Pour into the prepared pan and bake in the preheated oven for 24-28 minutes, until a toothpick inserted into the center comes out clean or with only crumbs, no raw batter. Set aside to cool slightly.
- Make the frosting: Add the peanut butter, maple syrup, and milk to a small saucepan over low-medium heat. Whisk until smooth and creamy. Remove from heat and whisk in the vanilla.
- Make the peanut butter drizzle: Place the peanut butter and coconut oil in a microwave-safe bowl or a saucepan. Heat in the microwave or on the stovetop until smooth and creamy.
- Assemble the cake: Frost the cooled cake with the warm frosting. Top with sliced bananas. Drizzle the warm peanut butter drizzle all over the top. Allow the frosting to set then slice into 9 pieces and serve.
Notes
- Measuring Flour: Use the spoon-and-level method or weigh your flour to ensure your cake doesn’t turn out dry.
- Yogurt: You can substitute vegan sour cream for the yogurt in this recipe.
- Non-dairy Milk: I prefer oat or soy milk, but you can use your favorite non-dairy milk.
- Peanut Butter: If you’d like a lower-in-fat option for the icing, use peanut powder powder + water (according to the package instructions) in place of peanut butter, then whisk the icing over low-medium heat until the mixture thickens (it may take a bit longer). For the drizzle, simply mix peanut powder and water until drippy.
Make sure to leave a note about the peanut butter. If using jarred creamy peanut butter, check the label to make sure it does not use palm oil. Palm Oil plantations are responsible for not only the destruction of endangered animal habitats, but they are also an industry that uses high amounts of child labor to harvest the fruit using methods that can be fatal.