Vegan Double Chocolate Peanut Butter Banana Cake recipe

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Ingredients

3 cups whole wheat pastry flour
¾ cup white sugar
½ cup brown sugar
¾ cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed very ripe bananas
½ cup creamy peanut butter
1 ¼ cups almond milk
¾ cup canola oil
1 (10 ounce) bag semisweet chocolate chips

Nutrition Info

518 calories
carbohydrate: 68.3 g
cholesterol: : -
fat: 27.9 g
fiber: 7.2 g
protein: 8.3 g
saturatedFat: 6.8 g
servingSize: -
sodium: 452.6 mg
sugar: 40.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.

  2. Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth, add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined, fold in chocolate chips. Pour batter into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Recipe Yield

1 9x12-inch pan

Recipe Note

This was an experiment that I made for myself on my 1 year anniversary of going vegan, and it turned out awesome. Very moist and chocolaty! Feel free to substitute other non-dairy milks.

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