Serves 9
40 min
Banana Cake with Peanut Butter Frosting
Recipe GLPR1e821fe2ac9c2f
A moist, wholesome banana cake made with whole wheat flour and maple syrup, topped with creamy peanut butter frosting. This naturally dairy-free cake can be made vegan by using flax seeds in place of the egg. Perfect for a simple, satisfying dessert.
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Ingredients
1½ cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch pinch of salt
2 tablespoons sugar
½ cup maple syrup
½ cup banana puree
½ cup oil
¼ cup water
1 beaten egg (or 4 teaspoons ground flaxseed mixed with 1 tablespoon water for vegan)
¼ cup natural peanut butter
Directions
Preheat your oven to 350°F (175°C). Lightly oil or grease a 9x9-inch baking dish.
In a large mixing bowl, sift together the whole wheat pastry flour, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk together the sugar, maple syrup, banana puree, oil, water, and beaten egg (or flax-water mixture) until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. The batter should be slightly lumpy.
Transfer the batter to your prepared baking dish and spread evenly.
Bake for 20–24 minutes, until a knife inserted into the center comes out mostly clean with just a few moist crumbs clinging to it. The cake should be set and lightly golden on top.
Remove the cake from the oven and allow it to cool completely in the baking dish.
For the frosting, whisk the natural peanut butter with a small amount of water, a little at a time, until you reach a spreadable, fluffy consistency. Add additional peanut butter if you prefer it thicker, or more water if you prefer it more fluid.
Once the cake is completely cool, spread the peanut butter frosting evenly over the top. Slice and serve.
