Peanut Butter Banana Vegan Cake Bars

Hello friends! Today we are making this super easy Peanut Butter Banana Vegan Cake Bars, with a delicious vegan peanut butter frosting. Also paleo, gluten-free.

Peanut Butter Banana Vegan Cake Bars

First, these vegan cake bars are super easy to make.

It will take you about 20 minutes to put it all together. What are you going to do with all that extra time on your day?

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Peanut Butter Banana Vegan Cake Bars

Maybe make a second batch!

I am all about these cake bars. I would have eaten them all, and I seriously almost did.

And the vegan peanut butter frosting really is one of the best things ever.

Super easy to make too. You just need time to soak your cashews before making the frosting.

I like to soak my cashews overnight. But if, by any chance, I want to make a recipe with soaked cashews on the same day, I’ll soak them in really hot water for about 1 hour or longer.

Peanut Butter Banana Vegan Cake Bars

For the frosting, you will need 7 ingredients.

  • Cashews
  • Maple syrup
  • Coconut cream
  • Peanut butter
  • Lemon juice
  • Coconut butter
  • Vanilla extract

And, all you have to do, is to blend all of the ingredients together. Then spread it on the cake, and refrigerate. As it chills, the frosting will become really smooth and creamy.

Peanut Butter Banana Vegan Cake Bars

Peanut Butter Banana Vegan Cake bars have my entire heart. I just adore bananas. I made three batches of these bars last week. All for recipe testing, because initially I made them into muffins, and then I made them into mini muffins. And settled on the bars, because I liked the addition of the frosting to the delicious cake.

This cake is gluten-free, paleo, refined sugar free. Made sweet by maple syrup, bananas, and peanut butter, which all contribute a little bit to the nutty, sweet taste of this cake.

Peanut Butter Banana Vegan Cake Bars

I hope you liked today’s vegan treat recipe. It will go great with your vegan tea time, or vegan coffee time. Or you can bring it to someone you really really love, because they deserve to taste something this delicious in their lives.

If you like vegan desserts, make sure to check the Vegan Dessert section in my blog.

Here are some of my favorites (they are also paleo and gluten-free):

Peanut Butter Banana Vegan Cake Bars

Thank you for stopping by. Please tag me if you make my recipes. I love seeing it, and I also share it on my stories on instagram.

Peanut Butter Banana Vegan Cake Bars

Peanut Butter Banana Vegan Cake Bars

Peanut butter and chocolate chip banana cake bars. Topped with a peanut butter frosting. Paleo, gluten-free, refined sugar free, and vegan.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine Gluten-Free, Paleo, vegan
Servings 9 servings
Calories 400 kcal


Vegan Peanut Butter Banana Cake Bars
  • 2 medium bananas peeled
  • 1/3 cup prepared aquafaba* 92 grams, 3.2 oz
  • 3/4 cup peanut butter
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 1/2 cup almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 1/2 cup chocolate chips
Vegan Peanut Butter Frosting
  • 3/4  cup  raw cashews soaked in water overnight*
  • tablespoons-1/4 cup maple syrup**
  • 1/3  cup  coconut cream
  • tablespoons  peanut butter
  • tablespoon  fresh lemon juice
  • tablespoon  coconut butter softened
  • teaspoon  vanilla extract


Vegan Peanut Butter Banana Cake Bars
  • Pre-heat oven to 350F
  • Line a 8×8” pan with parchment paper.
  • Whisk prepared aquafaba* with a whisk, or fork, until frothy, and white, for about 1 minute or so.
  • Place bananas, whisked aquafaba, peanut butter, maple syrup, and vanilla extract in a blender.
  • Blend mixture until smooth.
  • Sift almond flour baking soda, baking powder, and salt. Add dry ingredients to wet ingredients. Mix with a spatula until incorporated.
  • Add chocolate chips. Stir.
  • Pour batter onto prepared pan.
  • Bake in pre-heated oven for 20-25 minutes.
  • You may have to cover the cake with foil, and reduce temperature to 325F midway baking, if the cake is browning too fast but isn’t cooked through in the middle.
  • The best way to tell if the cake is cooked through is to touch the surface of the cake. Poke it gently, if the middle feels jiggly, and the cake doesn’t spring right back, it’s not done baking yet. You can always resort to the good old toothpick test too. Simply insert a toothpick in the cake and pull it out. If it comes out clean, your cake is baked, even if crumbs are sticking to the toothpick. You don’t want to see any batter in it though.
  • Let cake cool down completely. Refrigerate for a couple of hours.
Vegan Peanut Butter Frosting
  • Drain cashews, place in the food processor together with maple syrup, coconut cream, peanut butter, lemon juice, coconut butter, and vanilla extract.
  • Process until creamy and smooth.
  • Pour over cool cake. Spread with a spatula to smooth it out.
  • I topped mine with chocolate chips, melted chocolate drizzle, peanut butter drizzle, and chopped peanuts. What are you topping yours with?
  • Let cake refrigerate for at least 4 hours before serving, so the frosting has a chance to set.
  • Store in the fridge for up to 4 days, covered.


*To make the prepared aquafaba, simply drain a can of chickpeas (best to use no salt added). Place the aquafaba in a small saucepan. Bring it to a boil over medium high heat, reduce heat, let mixture simmer for about 10 minutes, or until it reduces until about half. So you will need 2/3 cup of aquafaba to make this recipe. I always like to actually make more, just in case I let it boil past the point of reducing to half and end up with too little aquafaba. Let it cool down before using it. I typically like to refrigerate it first, because it adopts a thicker consistency. And then let it come to room temperature for 10 minutes before using in my recipe.
Keyword banana, bars, chocolate, peanut butter

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    1. yes! you could use all purpose flour, or oat flour in the same amount. Or maybe coconut flour, but reduce the amount by half because coconut flour absorbs a lot of liquid.
      thanks Steph! Have a great day!

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