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Vegan Double Chocolate Peanut Butter Banana Cake
May 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).