National Healthy Eating Week Day 3: Vegan Peanut Butter Banana Cake

National Healthy Eating Week Day 3: Vegan Peanut Butter Banana Cake

Who says you can’t be vegan and enjoy you cake and eat it??? This vegan peanut butter banana cake is so simple and turns out perfect every time as it rises even without egg! Peanut butter and banana is one of my favourite food combos which is why I love this recipe so much!

vegan peanut butter banana cake

Even though this recipe isn’t super healthy as it still uses some oil and sugar, I still included it in this Healthy Eating Week  collection as I think a healthy lifestyle is all about the balance rather than deprivation!

For more details of National Healthy Eating Week, read my previous post here

This recipe is lower fat and refined sugar than most others and naturally sweetened with dried fruit, ripe bananas and almond milk. Which brings me to my 3rd vegan top tip…

Vegan top tip 3: When choosing plant based milk alternatives, always check that the company fortify their milk with vitamins and minerals like calcium and vitamin D as a lot of those that are marketed as ‘healthy’ often don’t!

vegan peanut butter banana cake

vegan peanut butter banana cake

Vegan Peanut Butter Banana cake

This vegan peanut butter banana cake is packed dried fruits and nuts; I added dates, figs and walnuts, but raisins and flaked almonds would also be really nice! The saltiness in the peanut butter balances the sweetness of the icing sugar which makes this cake so moreish!

Course Dessert
Cuisine Vegan
Keyword healthy eating week, vegan peanut butter banana cake
Servings 15 slices


For the cake

  • 2 cups plain flour
  • 1 cup brown sugar
  • 1 tsp vanilla essence
  • 1/4 cup water
  • 1/3 cup sweetened almond milk
  • 20 g dates chopped
  • 20 g dried figs chopped
  • 50 g walnut chopped
  • 1/4 cup sunflower or coconut oil
  • 1.5 tsp bicarb of soda
  • 1/2 tsp baking powder
  • 3 ripe bananas
  • 0.5 tsp salt
  • 2 tbsp cocoa powder

For the peanut butter glaze

  • 1/2 cup icing sugar sieved
  • 3 tbsp water
  • 2 tbsp almond milk
  • 1 tbsp crunchy peanut butter
  • 1/4 bar vegan dark chocolate
  • 1 handful dried banana chips


For the cake

  1. Pre-heat oven to 180 C (350 F). Lightly grease a 9-inch square baking pan.

  2. In a small bowl, combine the flour, baking soda, cocoa butter and salt. In a separate large bowl, whisk together the sugar and oil, then add bananas. Add water and vanilla, stirring to combine.

  3. Add the flour mixture, stirring just until wet. Then stir through the dried fruits and nuts

  4. Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean.

For the peanut butter glaze

  1. Slowly add water and almond milk tbsp by tbsp to the icing sugar until it reaches a smooth thick consistency

  2. Microwave peanut butter for 20 seconds on medium heat until it becomes runny. Then stir through the peanut butter

  3. Once the banana cake has completely cooled evenly spread the icing on the cake using a spoon. then decorate with the banana chips



1 Comment

  1. Tula Neocleous
    June 13, 2018 / 8:39 pm

    This cake is absolutely amazing thank you for making and sharing it with all the family.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Basil & Vogue via Email

Get the most recent recipes delivered to your inbox for free!

Privacy Policy