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.

Original recipe makes 1 9×12-inch pan

Ingredients

3 cups whole wheat pastry flour
3/4 cup white sugar
1/2 cup brown sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed very ripe bananas
1/2 cup creamy peanut butter
1 1/4 cups almond milk
3/4 cup canola oil
1 (10 ounce) bag semisweet chocolate chips

PREP

10 mins
COOK

40 mins
READY IN

50 mins

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×12-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.