This was an experiment that I made for myself on my 1 year anniversary of going vegan, and it turned out awesome. Very moist and chocolaty! Feel free to substitute other non-dairy milks.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.

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  • Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Cook's Notes:

All-purpose flour can be used in place of the whole wheat. Grape seed oil can be used in place of the canola.

Nutrition Facts

518 calories; protein 8.3g; carbohydrates 68.3g; fat 27.9g; sodium 452.6mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 4 stars
06/20/2016
This cake is so moist and easy to make. I amended the recipe by adding 1/2 cup applesauce and reduced the oil to 1/2 cup. Turned out perfect. It was in the oven for 45 min at 350 degrees. Will make it again. Read More
(16)
26 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/20/2016
This cake is so moist and easy to make. I amended the recipe by adding 1/2 cup applesauce and reduced the oil to 1/2 cup. Turned out perfect. It was in the oven for 45 min at 350 degrees. Will make it again. Read More
(16)
Rating: 5 stars
05/08/2016
This cake was delicious and had just the right amount of sweetness. The texture is fluffy and moist and the flavors are the perfect blend of chocolate, bananas and peanut butter. I substituted coconut oil for canola oil (it's healthier and in my opinion, tastes better), crunchy peanut butter for creamy peanut butter (the peanuts are a nice addition), soy milk for almond milk (just because that's what I had on hand). I also added a peanut butter frosting on top: 1/2 cup softened butter, 1 cup peanut butter (I use crunchy peanut butter), 1 cup powdered sugar, milk (optional, to adjust thickness). Read More
(10)
Rating: 5 stars
03/18/2016
This is really an amazing cake. I made mine in a round pan so I can make a double layer cake. Don't make it if you don't like dark chocolate. Read More
(4)
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Rating: 5 stars
07/26/2018
I subbed applesauce for oil and regular chocolate flavoured milk instead of almond milk... Will definitely be making again it turned out moist with perfect blend of tastes. Read More
(4)
Rating: 5 stars
09/15/2016
This is a great cake you can taste the bananas peanut butter and chocolate. It was a hit with non Vegans. I didn't change anything. Thank you for a excellent recipe! Read More
(2)
Rating: 5 stars
04/10/2017
Made as written with the exception of subbing semisweet chocolate chips with white chocolate chips (had some that needed to be used) and the addition of 'The Best Chocolate Glaze' from this site. Wow!!! Make sure you have a glass of milk on hand for this cake? brownie? You really can taste the chocolate banana and the peanut butter. Read More
(2)
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Rating: 5 stars
11/27/2015
It turned out great but I had to keep it in the oven for over an hour. I would suggest raising the baking temp. to 375 and leaving it in for 50 minutes. I didn't do that though. I kept it on 350 and let it bake a while. Read More
(1)
Rating: 5 stars
02/25/2020
I will definitely make it again! Was a hit at multiple parties. Kind of the texture of a dense chocolate muffin. Read More
(1)
Rating: 5 stars
11/10/2018
Made it exactly as written. Only made 1/2 recipe and baked in a 9 inch square pan. Was amazing! Will definitely make again. Read More
(1)