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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.
Course Dessert
Cuisine Gluten-Free, Paleo, vegan
Keyword banana, bars, chocolate, peanut butter
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9 servings
Calories 400 kcal

Ingredients

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

Instructions

Vegan Peanut Butter Banana Cake Bars

  1. Pre-heat oven to 350F
  2. Line a 8x8” pan with parchment paper.
  3. Whisk prepared aquafaba* with a whisk, or fork, until frothy, and white, for about 1 minute or so.
  4. Place bananas, whisked aquafaba, peanut butter, maple syrup, and vanilla extract in a blender.
  5. Blend mixture until smooth.
  6. Sift almond flour baking soda, baking powder, and salt. Add dry ingredients to wet ingredients. Mix with a spatula until incorporated.
  7. Add chocolate chips. Stir.
  8. Pour batter onto prepared pan.
  9. Bake in pre-heated oven for 20-25 minutes.
  10. 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.
  11. 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.
  12. Let cake cool down completely. Refrigerate for a couple of hours.

Vegan Peanut Butter Frosting

  1. Drain cashews, place in the food processor together with maple syrup, coconut cream, peanut butter, lemon juice, coconut butter, and vanilla extract.
  2. Process until creamy and smooth.
  3. Pour over cool cake. Spread with a spatula to smooth it out.
  4. I topped mine with chocolate chips, melted chocolate drizzle, peanut butter drizzle, and chopped peanuts. What are you topping yours with?
  5. Let cake refrigerate for at least 4 hours before serving, so the frosting has a chance to set.

Storage

  1. Store in the fridge for up to 4 days, covered.

Recipe Notes

*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.

Nutrition Facts
Peanut Butter Banana Vegan Cake Bars
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.