Simple Way to Padron 1964 Anniversary Exclusivo Maduro Review

Vegan Double Chocolate Peanut Butter Banana Cake

Recipe Summary Vegan Double Chocolate Peanut Butter Banana Cake

This was an experiment that I made for myself on my 1 year anniversary of going vegan, and it turned out awesome. Very moist and chocolaty! Feel free to substitute other non-dairy milks.

Ingredients | Padron 1964 Anniversary Exclusivo Maduro Review

3 cups whole wheat pastry flour

¾ cup white sugar

½ cup brown sugar

¾ cup cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups mashed very ripe bananas

½ cup creamy peanut butter

1 ¼ cups almond milk

¾ cup canola oil

1 (10 ounce) bag semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.

Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

All-purpose flour can be used in place of the whole wheat. Grape seed oil can be used in place of the canola.

Info | Padron 1964 Anniversary Exclusivo Maduro Review

prep: 10 mins cook: 40 mins total: 50 mins Servings: 12 Yield: 1 9x12-inch pan

TAG : Vegan Double Chocolate Peanut Butter Banana Cake

Desserts, Fruit Dessert Recipes, Banana Dessert Recipes,