Banana Cake with Peanut Butter Frosting
379kcal
Ingredients
- 250 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 tablespoon ground flax seed + 5 tablespoon water
- 110 g light brown sugar
- 90 g dark brown sugar
- 45 g coconut oil
- 3 medium ripe bananas
- 2 - 3 tablespoon milk
- 1 teaspoon apple cider vinegar
- 25 g dark vegan chocolate chips
Chocolate Peanut Butter Frosting
- 50 g vegan butter
- 100 g smooth peanut butter
- 20 g cocoa powder
- 280 g icing sugar
- 50 ml plant-based milk
Method
- Line a small baking tin (25 x 20cm) with baking paper and preheat your oven to 180 degrees C
- Make your flax egg by combining the ground flax seed and water in a small bowl and leaving to sit for 5 minutes.
- In a mixing bowl, combine the flour, baking powder, and baking soda.
- In a separate bowl, mash your bananas and then add the sugar, melted coconut oil, and flax egg.
- Add the wet ingredients to the dry, then add the apple cider vinegar and milk and stir to combine. Fold in your chocolate chips if using.
- Pour the mixture into your baking tin and bake for 30 minutes, or until a skewer comes out clean when inserted into the cake.
- Allow the cake to cool for 15 minutes before removing from the tin and placing on a wire rack to cool completely before icing.
To frost:
- 1. Beat the vegan butter and peanut butter together.
- 2. Then add the icing sugar, cocoa powder, and milk, and beat until combined. The buttercream should be light and fluffy - if it splits, simply place the bowl in the fridge for an hour, then beat again and it should come back together again.
- 3. Using a spatula to spread the icing over the cake. As an optional extra, I grated some dark chocolate over the frosting for decoration.
Nutrition
Calories379kcalCarbohydrates66gProtein5gFat12gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat4gTrans Fat0.02gCholesterol0.3mgSodium199mgPotassium244mgFiber3gSugar44gVitamin A198IUVitamin C3mgCalcium56mgIron2mg