Chocolate Peanut Butter Banana Cake

Chocolate Peanut Butter Banana Cake

Cake:

• 1 1/2 cups mashed ripe bananas
• 1/2 cup olive oil
• 3/4 cup coconut sugar
• 1/2 cup vegan yogurt
• 1/4 cup peanut butter
• 1 tbsp vanilla extract
• 1/2 cup oat milk
• 1 tbsp vinegar
• 1 1/2 cups oat flour
• 1 1/2 cups almond flour
• 2 tbsp cassava flour
• 1 tbsp ground cinnamon 
• 1 tbsp baking powder
• 1 tsp freshly grated nutmeg 
• 1 tsp baking soda
• 1 tsp salt

Preheat oven to 350°F. Grease an 8 inch cake pan with coconut oil and set aside. In a small mixing bowl, whisk together the oat milk and vinegar. Allow the mixture to sit for 5-10 minutes. In a large mixing bowl, mash the bananas with a fork. Then stir in the oil, sugar, peanut butter, yogurt, vanilla, and the milk/vinegar mixture. Once the wet ingredients are combined, set aside. In a separate bowl, whisk together the oat flour, almond flour, cassava flour, baking soda, baking powder, salt, and spices. Once fully combined, gradually add the dry mixture into the wet mixture, stirring well until a batter forms. Pour the batter into the cake pan and bake for 30 to 40 minutes, or until the center is just set. Remove and let go for at least 30 minutes before frosting.

Chocolate Peanut Butter Frosting:

• 1 cup vegan butter
• 1 cup creamy natural peanut butter
• 1 1/2 cups cacao powder
• 1 1/2 cups powdered sugar
• 1 tbsp espresso powder
• 2-3 tbsp oat milk

In a large bowl, beat together the vegan butter and natural peanut butter until smooth. Add in the cocoa powder, powdered sugar, and espresso powder, beading until completely combined. Add in the oat milk 1 tablespoon of time and continue to beat until desired consistency is reached, the frosting should be fluffy and thick.

Topping:

• 1 to 2 bananas, sliced
• Crushed peanuts

Once the cake has cooled, top with the chocolate peanut butter frosting. Smooth out the frosting and form swirls if desired. Layer on fresh bananas and crushed peanuts if desired. Slice and enjoy!