Home Recipes VEGAN BANANA CAKE

VEGAN BANANA CAKE

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Vegan Banana Vegan banana cake with delicious chocolate peanut butter icing– very easy to make, fluffy, damp banana cake filled with smooth, velvety peanut butter as well as delicious chocolate buttercream. The excellent cake for all celebrations!

The weather condition has been so hot recently that whenever I get bananas they ripen so extremely promptly that we are unable to eat them all before they get also ripe.

For me, when they have obtained black spots they are just too ripe to consume as they are.

They are superb for baking with nonetheless; and an unwanted of smudged bananas is the ideal reason to make this vegan banana cake with chocolate peanut butter frosting.

This is an actually easy cake to make, as well as has a wonderfully light, fluffy appearance with lots of wetness from the bananas.

The buttercream is light and velvety and has a delicious chocolate peanut butter flavour. Undoubtedly both of those active ingredients work actually well with banana, making this cake extremely moreish!

This is a truly very easy cake to make, as well as has an incredibly light, coZy structure with lots of wetness from the bananas.

The buttercream is light and also velvety and also has a tasty chocolate peanut butter flavor. Certainly both of those ingredients function truly well with banana, making this cake exceptionally moreish!

VEGAN BANANA CAKE

I decorated it very simply with banana chips and chocolate curls, which additionally includes a wonderful crunchy textural contrast to the soft cake.

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VEGAN BANANA CAKE WITH DELICIOUS CHOCOLATE PEANUT BUTTER ICING & KENWOOD KMIX TESTIMONIAL

Vegan banana cake with chocolate peanut butter frosting – very easy to make, cosy, damp banana cake loaded with smooth, velvety peanut butter as well as chocolate buttercream.

The ideal cake for all occasions! #vegan #bananacake #vegancake #bananabread #baking

The weather condition has been so hot just recently that every time I purchase bananas they ripen so extremely rapidly that we are incapable to consume them all prior to they get as well ripe.

For me, when they have actually obtained black places they are just also ripe to consume as they are.

They are exceptional for cooking with nevertheless; and also an extra of smudged bananas is the perfect excuse to make this vegan banana cake with chocolate peanut butter frosting.

This is a truly simple cake to make and has an incredibly light, fluffy appearance with a lot of moisture from the bananas.

The buttercream is light and also creamy as well as has a tasty chocolate peanut butter flavour. Clearly both of those active ingredients work really well with banana, making this cake incredibly moreish!

I enhanced it very merely with banana chips and chocolate swirls, which also adds a nice crispy textural comparison to the soft cake.

Side shot of vegan banana cake with chocolate peanut butter icing topped with banana chips and also delicious chocolate curls on a glass cake stand.

I made the vegan banana cake and also buttercream utilizing my brand-new Kenwood Kmix stand mixer from JD Williams. It is an absolute giant, a desire to operate and I have been utilizing it near frequently.

Thus far I have utilized it to make my vegan delicious chocolate, orange and also almond cake (both cake as well as buttercream), foccacia, and a number of other dishes that I have yet to upload!

It’s 1000W motor made light work of kneading bread dough, and can handle mixing at broadband for a reasonable size of time. It is a reassuringly heavy, sturdily constructed mixer with a huge, 5-litre ability glass mixing bowl.

It has 6 rate setups which vary from really sluggish, gentle blending, as much as an extremely fast speed which is ideal for making things like meringue.

It comes with a beater, balloon whisk and also dough hook, along with a splash guard which is incredibly useful when you are making things like buttercream as it stops your cooking area from being covered in a cloud of topping sugar.

The attachments all store neatly in the dish with the splash guard on top when the mixer is not being used, so there is no demand to locate an area in a drawer for them.

You also have the option of purchasing additional accessories for it– points like pasta rollers, mills, mincers, slicers as well as fruit presses.

The climate has actually been so warm lately that whenever I acquire bananas they ripen so exceptionally rapidly that we are not able to consume them all before they get also ripe.

For me, when they have actually got black areas they are just as well ripe to consume as they are.

They are superb for baking with nevertheless; as well as an excess of smudged bananas is an excellent reason to make this vegan banana cake with chocolate peanut butter icing.

Vegan banana cake with chocolate peanut butter frosting – very easy to make, cosy, moist banana cake loaded with smooth, creamy peanut butter as well as delicious chocolate buttercream.

The ideal cake for all occasions! #vegan #bananacake #vegancake #bananabread #baking

This is a really simple cake to make, and has a splendidly light, cosy texture with lots of dampness from the bananas.

The buttercream is light as well as luscious and also has a delicious chocolate peanut butter flavor. Undoubtedly both of those active ingredients function truly well with banana, making this cake unbelievably moreish!

I decorated it very merely with banana chips and delicious chocolate swirls, which likewise adds a great crunchy textural comparison to the soft cake.

Side shot of vegan banana cake with delicious chocolate peanut butter icing topped with banana chips and also chocolate curls on a glass cake stand.

I made the vegan banana cake and buttercream using my new Kenwood Kmix stand mixer from JD Williams. It is an absolute giant, a dream to run as well as I have actually been utilizing it near continuously.

Up until now, I have utilized it to make my vegan chocolate, orange and almond cake (both cake and buttercream), focaccia, and also numerous various other recipes that I have yet to post!

It’s 1000W electric motor made easy work of massaging bread dough, and also can handle mixing at broadband for a sensible length of time. It is a reassuringly hefty, well-developed mixer with a big, 5-litre capacity glass mixing dish.

Kenwood Kmix stand mixer
It has 6 rate setups which range from very sluggish, gentle blending, up to a very rapid speed which is perfect for making points like meringue.

It comes with a beater, balloon whisk as well as dough hook, as well as a splash guard which is extremely valuable when you are making points like buttercream as it avoids your kitchen area from being covered in a cloud of icing sugar.

The attachments all shop nicely in the bowl with the splash guard on top when the mixer is not in use, so there is no need to find room in a cabinet for them.

You also have the alternative of buying extra add-ons for it– points like pasta rollers, mills, mincers, slicers and also fruit presses.

I absolutely enjoy it, it is truly easy to use, really flexible and functions excellent. It feels incredibly well developed and also I assume that it will last for lots of, many years. In addition to all this it looks actually great too and also I happily maintain my own out on the counter on the program.

Vegan banana cake with delicious chocolate peanut butter icing– simple to make, cosy, damp banana cake loaded with smooth, velvety peanut butter and also chocolate buttercream. The best cake for all the events!

Vegan banana cake with delicious chocolate peanut butter icing – very easy to make, fluffy, moist banana cake loaded with smooth, creamy peanut butter and also delicious chocolate buttercream. The ideal cake for all occasions! #vegan #bananacake #vegancake #bananabread #baking


The weather condition has been so hot recently that whenever I get bananas they ripen so exceptionally rapidly that we are incapable to consume them all before they obtain also ripe.

For me, as soon as they have actually obtained black spots they are just too ripe to eat as they are. They are excellent for cooking with, however; and an excess of blackened bananas is an excellent reason to make this vegan banana cake with chocolate peanut butter icing.

Vegan banana cake with delicious chocolate peanut butter frosting – easy to make, fluffy, moist banana cake filled with smooth, luscious peanut butter as well as delicious chocolate buttercream.

The ideal cake for all celebrations! #vegan #bananacake #vegancake #bananabread #baking

This is a truly easy cake to make, as well as has a splendidly light, fluffy appearance with plenty of dampness from the bananas.

The buttercream is light and creamy and has a delicious chocolate peanut butter flavor. 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.

Side shot of the vegan banana cake with chocolate peanut butter frosting topped with banana chips and chocolate curls on a glass cake stand.

I made the vegan banana cake and buttercream using my new Kenwood Kmix stand mixer from JD Williams. It is an absolute powerhouse, a dream to operate and I have been using it near constantly.

So far I have used it to make my vegan chocolate, orange and almond cake (both cake and buttercream), focaccia, and several other recipes that I have yet to post!

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.

Kenwood Kmix stand mixer
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.

A slice of two-layered vegan banana cake with chocolate peanut butter buttercream, banana chips and chocolate curls on a white plate

HOW TO MAKE VEGAN BANANA CAKE WITH CHOCOLATE PEANUT BUTTER FROSTING:

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I can not guarantee the best results if you use them. *.

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 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.

Ingredients

Cakes:

  • 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

Buttercream:

  • 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

Instructions.
1.Preheat the oven to 180C/350F/gas mark 4. Grease two 20cm/8in round cake tins and line the bases with baking parchment.

2. Whisk together the flour, bicarbonate of soda, cinnamon, and salt on low speed until well combined.

3. Whisk together the mashed banana, light brown soft sugar, sunflower oil, plant milk, white wine vinegar and vanilla extract.

4. Pour the wet ingredients into the dry and mix on low speed until just combined. Be careful not to over-mix or the cake can become tough.

5.Divide the batter evenly between the tins and bake for 25-30 minutes until firm to he touch and a skewer inserted into the center comes out clean.

6.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.

7. Tomake 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 stand mixer and whisk until smooth.

Add the sifted icing sugar and mix on low speed until combined then turn the mixer up to 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 buttercreams.

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

Linda Barbara

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