3 cups organic flour or gluten free 1-to-1 baking flour, sifted (see Notes for gum free DIY gluten free flour options)
1 tsp baking soda
3 tsp baking powder
1/4 tsp sea salt
1 cup dairy free milk, room temperature
2 tsp apple cider vinegar
3/4 cup maple syrup, room temperature
2 tsp vanilla extract
3 large ripe bananas, mashed
Vegan Peanut Butter Frosting:
1/3 cup peanut butter, smooth
1/3 cup vegan butter, softened to room temperature
1/3 cup coconut sugar
2–3 tbsp coconut cream
Preheat the oven to 375F and grease a 7×11 inch pan with coconut or olive oil.
Add apple cider vinegar to the almond or coconut milk and let it sit while preparing the other ingredients.
In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside.
In a medium bowl, beat together dairy free milk and vinegar mixture, maple syrup, and vanilla extract. Set aside.
Fold in mashed bananas to the whisked flour until it resembles a crumbly texture.
Add in about 1/3 of the wet mixture into the crumbly flour and mix thoroughly. Add in another 1/3 and continue mixing. Finally, add in the final 1/3 of the wet mixture and mix until it’s a thick batter.
Pour banana batter into the sheet cake pan and place into the oven.
Bake for 30-35 minutes, or until toothpick comes out clean.
Remove from the oven and let cool before completely frosting.
Peanut Butter Frosting:
When ready to frost, beat together the butter, peanut butter, coconut cream, and coconut sugar until smooth.
For a smoother texture, add in more coconut cream by the tablespoon.
Frost your vegan banana cake and enjoy!
To make DIY Gluten Free Gum Free Flour: swap in 2 1/4 cups homemade oat flour with 3/4 cup cassava flour.