Vegan banana cake with peanut butter mousse is a creamy, lush vegan cake. This cake is not too sweet and it would be perfect even as a snack thanks to all the delicious smooth peanut butter.
Peanut Butter Mousse is the perfect cake frosting!
The secret to this lush cake is the peanut butter mousse between the thick layers and as a frosting. The peanut butter mousse is soft and airy, and can be made with any whippable vegan cream.
Together with peanut butter, the vegan whipped cream will become thicker. And if you let the mixture chill in the freezer, it will become pipable.
Vegan Banana Cake is like Banana Bread but made in a Brownie Pan
This vegan banana cake is very similar to a banana bread except that it’s a bit denser thanks to the peanut butter. Peanut butter and banana is a really yummy flavor combo and texture wise also a great match.
Here’s the delicious and easy recipe:
Vegan Banana Cake
- 100 g banana (about 1 1/2 banana)
- 60 g smooth peanut butter
- 40 g (1/4 cup) melted coconut oil or other oil of choice (or melted vegan butter)
- 1 cup plant-based milk
- 130 g (1 cup) all-purpose flour
- 150 g (2/3 cup) coconut sugar or brown sugar
- 2 tsp Ceylon cinnamon
- 1 tsp baking powder
- 1/4 tsp salt (if the peanut butter contains salt, you don’t need to add more, or perhaps a pinch)
Peanut Butter Mousse
- 2 cups vegan whipped cream
- 120 g (1/2 cup) smooth peanut butter
- sweetener if you want, such as maple syrup or coconut sugar
- 1/4 tsp Ceylon cinnamon to sprinkle on top of the cake
Preheat oven to 360 F / 180 C. Line a brownie pan with parchment paper. I use a 6,5 x 10 inch (16 x 26 cm) pan.
Mash the bananas. Mix the mashed bananas, peanut butter, oil and plant-based milk together. Then in another bowl, combine the flour, sugar, cinnamon, baking powder and salt. Combine the banana mixture and the dry ingredients and mix until you have a smooth batter.
Pour the batter into the pan and bake for 30 minutes until the cake is done. You can test with a toothpick after 25 minutes.
Mix the vegan whipped cream with the peanut butter and sweetener. Store in the freezer for about 15 minutes or until it thickens and the mixture is pipable. Depending on the whipped cream used, this might take longer.
Let the cake cool and cut it into two pieces. Spread the peanut butter mousse on the bottom half and place the other cake layer on top. Pipe the frosting on top of the second layer and dust with cinnamon.
You can store the cake in the fridge for a few hours so that it’s easier to cut into pieces without the peanut butter mousse spreading between the layers.
Store the cake well covered in the freezer for up to 5 days and take it out about 20 minutes before serving.
Here’s some more delicious cake inspiration for you:
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