Vegan Banana Sheet Cake
This vegan banana sheet cake with peanut butter glaze is moist, tender and full of banana flavour. It is also so easy to make with simple ingredients and perfect for feeding a crowd!
Servings 12 People
Equipment
- 23 x 33 cm/9 x 13 in cake tin
Ingredients
Banana Sheet Cake
- 420 g very ripe banana (about 4 medium bananas)
- 200 g (1 cup) light brown soft sugar
- 147 g (⅔ cup) olive, sunflower, vegetable or avocado oil (OR use 155g (⅔ cup) melted vegan block butter)
- 120 g (½ cup) unsweetened non-dairy milk (I use soy)
- 1 teaspoon vinegar
- 1 ½ teaspoons vanilla extract
- 350 g (3 cups minus 1 Tablespoon) plain (all-purpose) flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon bicarbonate of soda (baking soda)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 150 g (scant 1 cup) chocolate chips
- 125 g (1 cup) pecans or walnuts roughly chopped
Peanut Glaze
- 120 g (½ cup) creamy peanut butter
- 100 g (1 cup minus 2 Tablespoons) icing (powdered) sugar
- 60 g (¼ cup) unsweetened non-dairy milk (I use soy)
Instructions
- Preheat the oven to 180℃/160℃ fan/350℉/gas mark 4. Line 23 x 33 cm/9 x 13 in cake tin with baking paper.
- Mash the banana really well in a large bowl then whisk in the brown sugar, oil or melted butter, milk, vinegar and vanilla extract.420 g very ripe banana (about 4 medium bananas), 200 g (1 cup) light brown soft sugar, 147 g (⅔ cup) olive, sunflower, vegetable or avocado oil , 120 g (½ cup) unsweetened non-dairy milk (I use soy), 1 teaspoon vinegar, 1 ½ teaspoons vanilla extract
- Sift together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.350 g (3 cups minus 1 Tablespoon) plain (all-purpose) flour, 1 ½ teaspoons baking powder, ¾ teaspoon bicarbonate of soda (baking soda), 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt
- Add the dry ingredients to the wet and stir with a balloon whisk until just combined. Finally fold in the chocolate chips and pecans.150 g (scant 1 cup) chocolate chips, 125 g (1 cup) pecans or walnuts
- Pour the batter into the prepared tin and spread it level. Bake for about 30 minutes until firm and springy to the touch and a skewer inserted into the centre (avoiding any chocolate chips) comes out clean.
- Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely.
- If you are making the glaze, place the peanut butter in a bowl and stir in the icing sugar. Heat the milk until it is steaming, then gradually whisk in enough to form a thick glaze consistency, you may not need all of it.120 g (½ cup) creamy peanut butter, 100 g (1 cup minus 2 Tablespoons) icing (powdered) sugar, 60 g (¼ cup) unsweetened non-dairy milk (I use soy)
- Spread the glaze over the cake, cut into squares and serve.
Notes
- See post above for tips, details, storage instructions and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- For the best results, please weigh out the banana.