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Banana Snack Cake with Peanut Butter Frosting

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.
5 from 1 vote
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Servings 9 pieces

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

  1. Measuring Flour: Use the spoon-and-level method or weigh your flour to ensure your cake doesn’t turn out dry.
  2. Yogurt: You can substitute vegan sour cream for the yogurt in this recipe.
  3. Non-dairy Milk: I prefer oat or soy milk, but you can use your favorite non-dairy milk.
  4. 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.