Vegan Banana, Date and Peanut Butter Traybake Recipe

banana, date and peanut butter vegan traybake by rustic cakes

Whether you eat a 100% plant-based diet, are giving Veganuary a go, or just plain like cake (and who doesn’t?), we’ve got another great recipe from you from Suzy at Rustic Cakes Cornwall. This one is a vegan tray bake featuring that classic combination of bananas and peanut butter, and it’s so good that we think you’ll be baking it all year round, not just whilst you’re doing Veganuary.

 

INGREDIENTS

360g dates
4tsp egg replacer (I use Orgran)
150g dark brown sugar
150g light brown sugar
50g peanut butter plus extra for “swirling”
150g vegan spread or Vitalite (softened)
360g self-raising flour
2 tsp bicarbonate of soda
2 large ripe banana (1 mashed, 1 to decorate)
1 tsp vanilla extract

 

METHOD

Pre-soak the dates in boiling water, preferably overnight

Pre-heat your oven to 150 degrees C

Using a stand-mixer or kitchen-aid, whisk the egg replacer with 120ml of cold water until foamy.

If your vegan spread is a bit cold or stiff then it in a microwave for a few seconds.

Add the dark brown sugar, light brown sugar, 50g peanut butter and softened vegan spread to the egg replacer.

Change attachment to beater and mix until much paler in colour.

Mash the banana in a separate bowl.

Then add to the mix the self-raising flour, the drained soaked dates, bicarbonate of soda, the mashed banana and vanilla extract.

Mix until properly combined

Split the mixture into two 2lb loaf tins, or place whole mixture in one large brownie tin

Slice one banana in half and place on top or swirl peanut butter into the mix, or both!

Bake in oven at 150 degrees C for 20 minutes, and then check by inserting a knife – if it comes out clean then it’s baked through.

This always tastes amazing when still slightly warm!

vegan banana, date and peanut butter tray bake by rustic cakes