Vegan Double Chocolate Peanut Butter Banana Cake

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.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 518 Calories

Ingredients

• 1 teaspoon baking soda
• ¾ cup white sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• ½ cup creamy peanut butter
• ½ cup brown sugar
• ¾ cup canola oil
• ¾ cup cocoa powder
• 1 ¼ cups almond milk
• 2 cups mashed very ripe bananas
• 3 cups whole wheat pastry flour
• 1 (10 ounce) bag semisweet chocolate chips

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.