Banana Cake with Peanut Butter Frosting
Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee
Recipe type: Dessert
- Cake:
- 1 cup mashed banana (approx 2 bananas). Use very ripe ones.
- ½ cup non-dairy sour cream (I used Follow Your Heart)
- ⅔ cup cane sugar
- 3 tablespoons aquafaba*
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (omit if aquafaba is salted)
- Frosting:
- ¼ cup all natural creamy peanut butter
- ½ cup powdered sugar
- 3 tablespoons non-dairy milk
- Preheat oven to 375F. Lightly spray an 8x8 baking dish with oil.
- In a large bowl, add the banana, sour cream, sugar, aquafaba, vanilla, vinegar and mix well.
- Add the flour, baking powder, baking soda and salt and stir until batter is completely combined.
- Bake for 30 minutes or until cake is brown and toothpick inserted in center comes out clean.
- While cake is baking, make the frosting by whisking the ingredients together until smooth.
- Let cake cool in pan for 10 minutes, then pour frosting over it and spread evenly.
- Let cool completely, slice and serve.
* aquafaba is the liquid from a of beans, like chickpeas or white beans. It is an excellent egg replacer! For more information www.aquafaba.com
Recipe by The Lazy Vegan Baker at https://www.thelazyveganbaker.com/2016/07/15/banana-cake-with-peanut-butter-frosting/
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