As the title suggests…quite the mouthful!!! Banana, peanut butter, chocolate…this one is sure to be crowd pleaser! I love loaf style banana bread but ensuring it’s got that subtle crumb and is cooked right the way through when opting for a vegan friendly and gluten free version can be hella tricky. Especially when I decided I’m going to little miss experimental and play around with different flour combinations.
Baking something similar, albeit a little more cake like, in a square brownie tin is usually a heck of a lot more successful and lends itself to being iced with more ease.
The icing also just doubles up as an awesome chocolate peanut butter spread. Made with maple syrup, cacao powder, coconut oil and Meridian Foods smooth peanut butter. You just can’t go wrong. I’d urge you to make a little extra to have on hand for smearing on top of pancakes or submerging in the centre of a comforting bowl of oats.
I used a combination of almond flour and oat flour which worked a treat creating a beautifully soft and tender cake. Make sure to use your ripest bananas for extra natural sweetness!
Banana Chocolate Peanut Butter Frosted Sheet CakePrint Recipe
- 2 tbsp (14g) milled flaxseed + 6 tbsp water
- 240g ripe banana
- 100ml maple syrup
- 165g oat flour (gluten free if necessary)
- 120g almond flour
- 1 tbsp baking powder
- 125ml unsweetened non dairy milk of choice (I used almond)
- For the Icing
- 120g Smooth Meridian Foods Peanut Butter
- 40g raw cacao powder or cocoa powder
- 80ml maple syrup
- 2 tbsp (28g) coconut oil, melted
- 1 -2 tbsp hot water
- Chopped peanuts for topping (optional)
Preheat oven to 180C (350F).
Line an 8 inch square tray with baking paper and lightly grease with spray oil.
Lightly blend together banana, non dairy milk and maple syrup.
Add almond flour, baking powder and oat flour and whisk to combine ensuring there are no clumps of flour remaining.
Pour batter into prepared tin. Give it a little gentle shake to ensure it's spread evenly.
Bake for 25 to 30 minutes in preheated oven; a toothpick inserted should come out clean.
Allow cake to cool in the tin for 15 minutes before transferring to a wire rack to cool fully.
Whisk together icing ingredients in a jug; add water to help create a smooth spreadable consistency.
Once the cake is cool you can ice as a whole or slice into desired number of servings and top each with icing. Sprinkle with peanuts if desired.
Store in a seal tight container in the fridge for up to three days. Best served at room temperature.