Vegan banana cake with chocolate peanut butter frosting – easy to make, fluffy, moist banana cake filled with smooth, creamy peanut butter and chocolate buttercream. The perfect cake for all occasions!
The weather has been so hot recently that every time I buy bananas they ripen so incredibly quickly that we are unable to eat them all before they get too ripe. For me, once they have got black spots they are just too ripe to eat as they are. They are excellent for baking with however; and an excess of blackened bananas is the perfect excuse to make this vegan banana cake with chocolate peanut butter frosting.
This is a really easy cake to make, and has a wonderfully light, fluffy texture with plenty of moisture from the bananas.
The buttercream is light and creamy and has a delicious chocolate peanut butter flavour. Obviously both of those ingredients work really well with banana, making this cake incredibly moreish!
I decorated it very simply with banana chips and chocolate curls, which also adds a nice crunchy textural contrast to the soft cake.
It’s 1000W motor made light work of kneading bread dough, and can handle mixing at a high speed for a reasonable length of time. It is a reassuringly heavy, solidly built mixer with a large, 5 litre capacity glass mixing bowl.
It has six speed settings which range from very slow, gentle mixing, up to a very fast speed which is perfect for making things like meringue.
It comes with a beater, balloon whisk and dough hook, as well as a splash guard which is incredibly useful when you are making things like buttercream as it prevents your kitchen from being covered in a cloud of icing sugar.
The attachments all store neatly in the bowl with the splash guard on top when the mixer is not in use, so there is no need to find space in a drawer for them.
You also have the option of buying extra attachments for it – things like pasta rollers, grinders, mincers, slicers and fruit presses.
I absolutely love it, it is really easy to use, very versatile and works great. It feels extremely well built and I think that it will last for many, many years. On top of all this it looks really good too and I happily keep mine out on the counter on show.
How To Make Vegan Banana Cake With Chocolate Peanut Butter Frosting:
Start by combining flour, bicarbonate of soda, salt and cinnamon in your stand mixer on a low speed.
Whisk together mashed banana, brown sugar, oil, plant milk, vinegar and vanilla.
Add the wet ingredients to the stand mixer and mix on a low speed until just combined.
Divide between two tins and bake until golden and a skewer inserted into the centre comes out clean.
To make the buttercream, whisk together dairy free margarine and vegetable shortening until smooth.
Add sifted icing sugar and whisk on a high speed until well combined (make sure you use the splash guard!).
Finally, whisk in cooled melted chocolate, cocoa powder, peanut butter and vanilla extract.
A Word On Vegan Buttercream:
I find vegan buttercream to be far more temperamental than the regular kind and it can be prone to splitting. I use half butter substitute (the kind that comes in a solid stick rather than the kind in a tub is best) and half vegetable shortening to help combat this but even with the shortening it can still split sometimes.
The things that have worked for me if a buttercream does split are:
- Chill the buttercream in the fridge for a couple of hours until it is very firm then re-whip. Often this is enough to bring it back together.
- Add cooled melted chocolate. Chocolate contains soy lecithin which is an emulsifier, so adding melted chocolate to buttercream can help to stop it splitting.
- Whisk in extra sifted icing sugar.
If your buttercream does split then I would try those solutions in that order to fix it.
Vegan Banana Cake With Chocolate Peanut Butter Frosting
Vegan banana cake with chocolate peanut butter frosting - easy to make, fluffy, moist banana cake filled with smooth, creamy peanut butter and chocolate buttercream. The perfect cake for all occasions!
- 285 g (2 1/3 cups) plain (all-purpose) flour sifted
- 1 1/2 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 330 g (3 medium) very ripe mashed bananas
- 200 g (1 cup + 1 Tbsp) light brown soft sugar
- 135 ml (1/2 cup + 1 Tbsp) sunflower oil
- 90 ml (1/4 + 1/8 cup) unsweetened plant milk (I used soy)
- 1 1/2 tsp white wine vinegar
- 1 tsp vanilla extract
- 100 g (3.5 oz) dark chocolate (70% cocoa solids) chopped
- 75 g (1/3 cup) dairy free margarine (I used Stork stick)
- 75 g (1/3 cup) vegetable shortening (I used Trex)
- 300 g (2 1/2 cups) icing (powdered) sugar sifted
- 1 Tbsp cocoa powder sifted
- 75 g (1/4 cup) smooth, creamy peanut butter (NOT the runny natural kind)
- 1 tsp vanilla extract
- pinch salt
- a drop of non-dairy milk if needed
Preheat the oven to 180C/350F/gas mark 4. Grease two 20cm/8in round cake tins and line the bases with baking parchment.
Whisk together the flour, bicarbonate of soda, cinnamon and salt on a low speed until well combined.
Whisk together the mashed banana, light brown soft sugar, sunflower oil, plant milk, white wine vinegar and vanilla extract.
Pour the wet ingredients into the dry and mix on a low speed until just combined. Be careful not to over-mix or the cake can become tough.
Divide the batter evenly between the tins and bake for 25-30 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
Leave the cakes to cool in their tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.
To make the buttercream; melt the chocolate, either in a bowl over a pan of gently simmering water or in short bursts in the microwave, stirring regularly. Set aside to cool a little.
Place the margarine and vegetable shortening in the bowl of a stan mixer and whisk until smooth. Add the sifted icing sugar and mix on a low speed until combined then turn the mixer up to a high speed and whisk for a couple of minutes until fluffy.
Whisk in the cocoa powder and melted chocolate followed by the peanut butter, vanilla extract and salt. If it is too thick you can whisk in a drop of non-dairy milk.
Place one of the cooled cakes on a serving platter or cake stand and spread over some of the buttercream. Place the other cake layer on top and cover the top and sides of the cake with buttercream.
Decorate with banana chips and chocolate curls if desired. Store in an airtight container at cool room temperature for up to 5 days (keep in the fridge if it is hot out).
I was sent the Kenwood Kmix stand mixer to review but I was not paid to write this post and all opinions are my own.