Updated: Sep 13, 2021
This is the most delicious, chocolatey, peanutty, indulgent banana cake there ever could be. Pair with a cup of tea and you are onto a winner.
200 g plain flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
1/2 tsp. ground cinnamon
150 g caster sugar
3 large, overripe bananas
100g vegan chocolate chips
75 ml rapeseed oil, plus extra to grease
100 ml homemade Kitleys oat milk
Peanut butter frosting
35g softened vegan butter
70g smooth peanut butter
210g golden icing sugar, sifted
35ml homemade Kitleys oat milk
1 tbsp salted roasted peanuts, chopped
Preheat oven to 180°C (160°C fan) mark 4. Grease and 23cm round cake tin and line with baking parchment.
In a large bowl mix together the flour, baking powder, bicarbonate of soda , cinnamon and caster sugar.
In a separate bowl, mash the peeled bananas then stir in the rapeseed oil and homemade oat milk. Pour the banana mixture slowly into the dry ingredients, then add a large pinch of salt and your chocolate chips and mix thoroughly.
Tip your mixture into your prepared cake tin and bake in the over for 30-35 minutes or until a skewer inserted into the middle comes out clean. Leave to cool in tin for 10 minutes before removing to a wire rack to cool completely.
While your cake is cooling, start working on your frosting. Beat together the butter with the peanut butter then gradually sift in your icing sugar followed by the oat milk. Beat until smooth.
When your cake is cool, top with your frosting and a handful of chopped peanuts - ta da!
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