Ingredients50 m servings 518
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.
- 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.
Per Serving: 518 calories; 27.9 68.3 8.3 0 453 Full nutrition
ReviewsRead all reviews 14
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. Wi...
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 c...
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.
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.
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...
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!
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 35...
Excellent recipe! l used super ripe Ulu (breadfruit) instead of bananas and a few other small changes but it turned out so well, and not overly sweet either.