Double Chocolate Peanut Butter Swirled Banana Snack Cake [gluten-free + vegan]

My favorite form of kitchen magic: when sad, brown, squishy, overripe bananas transform into a rich, fudgy, double chocolate peanut butter swirl cake.

Even more so when it happens in 1 bowl in about 30 minutes flat.

It’s like when a brown little worm somehow transforms into the most gorgeous butterfly. It doesn’t make any sense, but we aren’t fighting it.

Oh, and because this cake is perfect for snacking (i.e. eating anytime, anywhere, with whomever happens to be in your house), I designed it to be gluten-free and vegan friendly, so everyone can enjoy this little chocolate peanut butter cake of joy.

We’re using oat flour to keep it gluten free (you can make your own by pulsing oats in a food processor or blender, if you don’t have it in your pantry!), and adding peanut butter into the cake batter to replace the egg and maximize the peanut butter flavor throughout.

But seriously, with that thick, gooey peanut butter swirl and giant chunks of dark chocolate on top? Not a single person would notice the missing gluten, dairy, or eggs.

All you taste is rich, moist chocolate cake with a hint of banana flavor and a whole lot of peanut butter.

It’s kind of heavenly.

And, fear not, peanut butter averse people of the world: I’ve made this cake with tahini and it was JUST AS GOOD. Sunflower seed butter would also be amazing. Or almond butter. Or hazelnut butter. Or really any nut/seed butter you love with chocolate.

Point being, you need this cake in your life. It’s the perfect little something for anytime you’re craving chocolate (so, always), and makes THE BEST lunchbox snack ever, should you be in the lunch packing business.

If you make this cake, be sure to let me know what you think! Leave a comment below, or take a picture and share it with me on Instagram so I can see! Happy baking, Friends!

Double Chocolate Peanut Butter Swirled Banana Snack Cake

Time: 30 minutes
Serves: 8

Ingredients:

cake

• 3 medium overripe bananas
• 1/3 cup maple syrup
• 1/4 cup peanut butter
• 2 Tablespoon extra virgin olive oil
• 1 teaspoon vanilla extract
• 1 cup oat flour (certified GF if needed for an allergy; make your own by pulsing oats in a food processor/blender until fine)
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt

topping

• 1/3 cup peanut butter
• 1 Tablespoon maple syrup
• 1/2 cup roughly chopped dark chocolate

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
2. Peel bananas and place in a large bowl with the maple syrup, peanut butter, oil, and vanilla. Use a potato masher or large fork to mash the contents of the bowl together.
3. Add flour, cocoa powder, baking powder + soda, and salt, and stir well to combine. Batter will be thick.
4. Scrape batter into the pan, using a spoon to spread it all the way to the edges.
5. Stir together the peanut butter and maple syrup in a small bowl for the topping. Use a spoon to dollop the peanut butter on top of the cake batter in 6-9 evenly spaced spots, then use the back of the spoon to spread each dollop out a few inches, swirling lightly into the batter. Don’t worry about making it look perfect- just try to make sure the peanut butter is somewhat evenly dispersed so each piece has some on top!
6. Top with chopped dark chocolate, then bake for 22-24 minutes, or until cake is cooked through.
7. Let cool for 10 minutes in the pan, then use the parchment paper to lift the cake out and place on a wire rack to cool completely.
8. Cut into 8-16 squares and serve immediately, or store leftovers in an airtight container at room temperature for 3-4 days.

MAKE IT NUT-FREE: swap the peanut butter for either tahini or sunflower seed butter!

#chocolate peanut butter cake, #Double Chocolate Peanut Butter Swirled Banana Snack Cake, #easy, #gluten free, #vegan cake