Peanut Butter Banana Chocolate Chip Cake

By Sara McGlothlin

Ever since writing my cookbook (and falling in love with both creating and eating healthified, plant-based desserts), I’ve been baking my own birthday cake. It’s a celebratory ritual I enjoy, not to mention I can rest assured I will love what is underneath those candles after I blow them out.

When it comes to my perfect sweet treat, it always contains the trifecta chocolate + peanut butter + banana (I recently posted about this no-bake option with the same three ingredients). Using inspiration from a few different cakes in my cookbook, I created my ideal birthday confection.

While I do eat eggs, I prefer to substitute with flax eggs for cakes and cupcakes. I love the added nutrition and denser texture. To make one flax egg, soak 1 tablespoon of ground flax in 2 tablespoons water and allow the mixture to gel. This results in a plant-based binding agent for your baked goods.

If you do decide to make this cake, I hope you enjoy it with pleasure and celebration – celebration for desserts that can be both nutritious and delicious.

Peanut Butter Banana Chocolate Chip Cake

Prep Time 20 minutes
Cooling Time 2 hours
Course Dessert
Servings 12 servings


  • Mixer
  • Blender


For the cake

  • 4 flax eggs (4 tablespoons ground flax plus 8 tablespoons water)
  • 3/4 cup full-fat coconut milk or unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 2 cups almond flour
  • 1 cup brown rice or white rice flour
  • 3/4 cup coconut sugar
  • 2 tablespoons tapioca flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 overly ripe bananas
  • 1/2 cup creamy peanut butter (the creamier the better!)
  • 1/3 cup coconut nectar or maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 – 1 cup dairy-free chocolate chips (Hu Kitchen Gems or Food For Life brand)

For the frosting

  • 3/4 cup coconut oil room temperature
  • 3/4 cup palm oil shortening room temperature
  • 1/4 cup raw cacao powder or unsweetened cocoa powder
  • 1 tablespoon arrowroot starch or tapioca flour
  • 3 tablespoons coconut nectar or maple syrup


Make the cake.

  • Preheat the oven to 350°F. Spray 2 (8-inch) round springform cake pans with cooking spray.
  • In a small bowl, prepare the flax eggs by whisking together the ground flax and water. Set aside for at least 10 minutes.
  • In a small bowl or measuring cup, mix the coconut milk and vinegar. Whisk and set aside.
  • In a large bowl or stand mixer, mix the almond flour, brown rice or white rice flour, coconut sugar, tapioca flour, baking powder, baking soda, and salt. Stir to blend.
  • Transfer the coconut milk and vinegar mixture to a high-speed blender or food processor. Add the flax eggs, bananas, peanut butter, coconut nectar or maple syrup, and vanilla extract. Blend until creamy. You can also combine everything in a medium bowl and whisk by hand (just make sure the peanut butter is really creamy!).
  • Pour the wet ingredients into the bowl with the flour mixture, and beat until a batter is formed. Fold in the chocolate chips.
  • Evenly distribute the batter between the prepared cake pans. Bake for 30 to 35 minutes until a toothpick comes out clean or the internal temperature reaches between 200° and 205°F. Allow the cakes to completely cool in the cake pans for about 2 hours.

Make the frosting

  • In a large bowl, mix the coconut oil and palm oil shortening. Beat with a hand mixer or immersion blender with the whisk tool until fluffy, about 1 minute.
  • Add the raw cacao powder or cocoa powder and arrowroot starch and beat again. Beat in the coconut nectar or maple syrup, using a spatula to scrape down the sides as you need to.
  • Using a spatula, mix the frosting. Frost the cooled cakes immediately or transfer the frosting to the refrigerator for 10 minutes for a denser texture. Spread one-third of the frosting on top of one cake. Place the second cake on top and add the remaining frosting on top and around the sides.


Storage: Store the frosted cake in a cake keeper at room temperature for up to 4 days or wrap unfrosted cakes tightly in plastic wrap and store them at room temperature for up to 3 days, then frost when ready to serve. The frosting can be made up to 4 days in advance and stored in an airtight container at room temperature. Stir before using. You can also store cake in the refrigerator for up to one week, but the colder temperature will change the texture of the cake and frosting. 
Serving Tip: If serving on the same day, transfer the frosted cake to the refrigerator for 10 minutes to allow the frosting to set.
Keyword Dairy-free, Gluten-free, Vegan

You Might Also Like: