Double Chocolate Banana Cake w/ Peanut Butter Frosting
So, one day I set out to make banana bread. And then this happened.
It’s a super moist cake/brownie crossover. If you have a few over-ripe bananas laying around (because…who doesn’t?) this is totally the way to go. We alllllllllll know the chocolate, banana, peanut butter combo is heaven!
Ingredients
For the cake:
- 3 over-ripe bananas
- 1/2 cup unsweetened apple sauce
- 3/4 cup coconut sugar
- 1 teaspoon vanilla
- 1/2 cup almond milk
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
For the frosting:
- 2/3 cup smooth peanut butter
- 1/4 cup agave
- 2 tablespoons coconut oil
Directions
For the cake:
- Pre-heat your oven to 350 degrees.
- In a medium mixing bowl, mash bananas. Add apple sauce, sugar, vanilla, and almond milk. Mix until ingredients are combined.
- In a large mixing bowl whisk flour, cocoa powder, baking powder, and salt together.
- Pour in your wet ingredients. Mix until all ingredients all thoroughly combined.
- Fold in chocolate chips.
- Pour into a greased 8×8 pan.
- Bake for 35 minutes.
For the frosting:
- Add all ingredients into a medium mixing bowl. Beat on high until the frosting becomes light and fluffy.
- Frost after cake has come to room temperature (don’t rush it, or your frosting will melt).
- Cut into squares and enjoy!
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!
