You might also like vegan apple cake and vegan orange cake. If you love vegan banana bread, you will love this vegan cake loaded with bananas and topped with a creamy peanut butter icing. In our home, we call this cake the Elvis Cake. And it really is all that. The rock ’n’ roll legend’s love for food was well-known, and the infamous peanut butter and banana sandwich he adored, dubbed the “Elvis,” is the stuff of food excess lore. But there’s nothing unhealthy about this cake. In fact, it is probably as healthy as cake can get, because it’s made with all whole wheat and naturally sweetened with coconut sugar or turbinado sugar. Besides you already know that bananas, packed with potassium, magnesium, fiber and many more nutrients, are really good for you. And who doesn’t have overripe bananas sitting in their kitchen during these dog days? Put them to good use. The cake has a very moist, airy crumb and every bite bursts with startling banana flavor. I made just enough peanut butter frosting to get a nice, satisfying layer between the two tiers and on top, but if you are the sort who likes gobs and gobs of frosting on their cake, double the recipe. Do keep in mind that peanut butter– although healthy– is high in fat. The first time I made this cake eight years back and shared it with you, I struggled with a personal food quirk – a big one. I absolutely love peanut butter and can eat it out of the jar by the spoonful (I do.). But I hate it vigorously and vehemently when it’s combined with anything sweet. I cannot stand peanut-butter-and-jelly sandwiches, I don’t dare go near a peanut butter cup, and if you’re my friend you would know better than to buy me peanut-butter candy Check to get new recipe updates by email.
But in this recipe, the peanut butter is absolutely amazing. So much so that this is one of the cakes I bake the most, and it is also a cake many of you have written to tell me how much you love. In fact, one of the reasons I wanted to bring it back to the front of the blog, and update with new photos and text, is because a couple of people recently wrote to say they couldn’t find the recipe anymore and wanted to know where it was. Although I don’t usually take old recipes down, some can get lost amidst all of the nearly 1,000 posts that are now on the blog. On to the cake, then. I hope you love it as much as we do, and if you make it, be sure to come back and tell me about it.
Ingredients
Whole wheat pastry flour. You can sub half unbleached all purpose and half whole wheat flour if you prefer. Bananas. These should be as ripe as possible. Sweeter is better. Peanut butter. Use smooth preferably, I think this makes the nicest frosting. Vegetable oil Baking powder Baking soda Sugar. I use either coconut sugar or turbinado. Any other kind is fine, but unrefined sugars like these are better for you than white sugar. Powdered sugar or confectioners’ sugar Nondairy milk (I use almond) Vegan Butter Pure Vanilla Extract
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