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Peanut Butter Banana Cake

Peanut Butter AND Banana, the BEST marriage ever. Made into a cake, a CAKE!! And what’s even more fantastic is, it only needs THREE ingredients.

This absolutely simple and beloved recipe first came to us from an Argentinian lady’s vegan friend. It was one of those peak banana period and we had soooo much bananas that we either had them as smoothie (which is absolutely heavenly on a hot afternoon), or we made bread and cakes and whatever desserts we can think of.

VERSION ONE – The Original Version

The Original Version,
topped with bananas and crushed peanuts.
September 2018

I love this one because it only requires 3 ingredients, is gluten-free, and so easy to make. Simply make some peanut butter by dry roasting or toasting them, grind until smooth, add into the hand-mashed bananas in a big bowl, stir in some cacao powder, scoop into a baking tin and bake it for 30 mins at 180°C.

Since then, this recipe has evolved through different hands, had ingredients added, preparation method altered. 


The original version was nice and chunky, but I wonder how it would change if we added some rice flour and water, using the same hand process as before and baking it in the oven. It came out smoother and more like a cake.


Then came Graziele. She added more rice flour and put everything in a blender. Blend until smooth, pour in our magic pot (multipurpose cooker, yes, we like to magic-fy whatever we can here ;)) and cook with the ‘dessert’ mode. The result was a really smooth pudding texture which was very nice.

VERSION FOUR – The Final Version to Date

Now, somewhere along the line of our dietary experiments, we decided to use less processed ingredients. So I decided to take out the rice flour again, and keep the blending, and go back to the oven. 

Here it is my final favourite that combine the smooth texture by blending, and back to the same simple 3-ingredients. I also baked it instead of cooking it in the magic pot, as I like the little harder surface of the cake that gives a different texture underneath. 
Top it with some freshly grated coconut flakes or crushed roasted peanuts (if you want to keep it strictly 3 ingredient), and enjoy it warm or chilled. So simple, it’s a piece of cake 😉


  • 3 cups chopped bananas, blend it smooth
  • 1 cup roasted peanuts, grind with a pinch of salt until pasty
  • 1 TBS cacao powder


  • Blend everything until smooth in a blender
  • Scoop out into a baking tin (add coconut flakes in the bottom first if desired)
  • Bake in oven at 180°C for 30-40 minutes
  • Serve warm, or chill in fridge for 30 minutes.

Note: I also set aside some in a small bowl which I put into the fridge just to see how the texture would be when it is chilled. It is almost like the baked version except less held together and without the slightly firmer top. Possibly a version five?


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