The Ultimate Moist & Easy Vegan Chocolate Banana Cake with Irresistible Peanut Butter Ganache

Indulge in this remarkably easy vegan triple chocolate banana cake! It’s incredibly moist, intensely chocolatey, and utterly moreish. Perfect on its own for a simple treat, or elevate it to dessert heaven by topping it with a luscious peanut butter chocolate ganache. This recipe is completely eggless and dairy-free, using simple ingredients with NO weird egg replacers!

Move over, traditional banana bread! While banana bread holds a special place in our hearts for using up those spotty, overripe bananas, this vegan chocolate banana cake offers a far more indulgent and exciting way to transform them. Imagine a rich, deeply moist chocolate cake, studded generously with chocolate chips, infused with the natural sweetness and aroma of ripe bananas. It’s a game-changer for anyone who loves the classic combination of chocolate and banana.

What truly sets this recipe apart is its incredible versatility and ease. You can enjoy it as a wonderfully satisfying snacking cake, perfect with a cup of coffee or tea, simply baked and served. But for those moments when you crave something truly decadent, go all out and crown it with a homemade creamy peanut butter chocolate ganache. This adds an extra layer of richness and flavor that takes the cake from delicious to absolutely divine. Best of all, it’s remarkably simple to whip up, proving that vegan baking can be both accessible and incredibly rewarding, even for beginners.

Essential Ingredients for Your Vegan Chocolate Banana Cake:

Creating a truly exceptional vegan chocolate banana cake starts with understanding the role each ingredient plays. Here’s a detailed look at what you’ll need and why:

• Bananas: The star of the show! The riper and browner your bananas are, the better. Overripe bananas are not only sweeter, reducing the need for excessive added sugar, but their softer texture also contributes significantly to the cake’s ultimate moisture and rich banana flavor. Don’t be shy about using bananas that look almost past their prime – those are the best for baking!
• Light brown soft sugar: This type of sugar is preferred over white granulated sugar because it introduces a subtle caramel-like depth to the cake’s flavor profile. More importantly, its molasses content helps retain moisture, resulting in a wonderfully soft and tender crumb. While white sugar can be used in a pinch, brown sugar truly enhances the banana cake’s overall texture and taste.
• Neutral oil: For the cake batter, a neutral-flavored oil like sunflower, vegetable, or canola oil is ideal as it won’t interfere with the delicate chocolate and banana flavors. Melted coconut oil or melted vegan block butter are also excellent alternatives. Oils generally contribute to a slightly more moist texture in vegan cakes compared to butter, thanks to their liquid state at room temperature. The cake featured in the photos was made with sunflower oil, yielding fantastic results.
• Plain flour: While I find that regular plain (all-purpose) white flour yields the lightest and fluffiest texture for this vegan chocolate banana cake, you have options! For added fiber and a slightly denser crumb, you can swap about a third of the plain flour for wholemeal (whole wheat) flour. Alternatively, white spelt flour can be used as a direct substitute for plain flour, offering a slightly nutty flavor and often a softer texture.
• Cocoa powder: I recommend using Dutch-processed cocoa powder. For those in the UK, this is typically what’s labeled as “ordinary cocoa powder.” Dutch-processed cocoa has been treated to reduce its acidity, resulting in a darker color and a smoother, less bitter chocolate flavor. Natural cacao powder can also work, but it might slightly alter the cake’s color and require a slight adjustment to the leavening agents if it’s highly acidic (though for this recipe, it should still be fine).
• Non-dairy milk: Soy milk is often considered superior for vegan baking due to its higher protein content, which can mimic some of the structural properties of dairy milk. However, don’t let that limit you – almost any unsweetened non-dairy milk variety will work wonderfully here, including almond, oat, or cashew milk. Just be sure to avoid tinned coconut milk (the thick, creamy kind) for the cake batter, as its fat content is too high and its flavor too strong.
• Cider or white wine vinegar: A small amount of acid is crucial in this recipe. When combined with bicarbonate of soda (baking soda), it creates a chemical reaction that produces carbon dioxide gas, helping the banana cake to rise beautifully and achieve a light, airy texture. If you don’t have vinegar on hand, a teaspoon of lemon juice will serve the same purpose.
• Baking powder and bicarbonate of soda: These are your dual leavening agents. Baking powder provides an initial lift, while bicarbonate of soda (baking soda) reacts with the acid (vinegar/lemon juice) to create additional lift, ensuring a light and fluffy cake crumb. Using both creates optimal rise and texture.
• Vanilla extract: A dash of good quality vanilla extract always enhances the overall flavor profile of any baked good, adding a warm, aromatic note that complements both chocolate and banana beautifully. While optional, it’s highly recommended for the best flavor.
• Salt: Often overlooked, a pinch of salt is vital in baking. It doesn’t make the cake salty but rather balances the sweetness and intensifies the flavors of the chocolate and banana, making them pop.
• Chocolate chips: These are entirely optional, but trust me, they are a highly recommended addition! They melt into little pockets of gooey chocolate throughout the cake, adding an extra layer of texture and intense chocolate flavor, making it truly a “triple chocolate” experience.

For The Peanut Butter Chocolate Ganache:

This ganache is what transforms an already delicious cake into an utterly decadent dessert:

• Dark chocolate: For the richest ganache, opt for good quality dark chocolate. I personally like a blend, such as Bournville and a 70% dark chocolate. The higher the percentage of cocoa solids, the richer and less sweet your ganache will be. Choose a brand you enjoy eating on its own.
• Full-fat coconut milk: This is essential for achieving the creamy, rich texture of the ganache without dairy. Make sure to use full-fat tinned coconut milk, not the beverage kind from a carton, as its high-fat content is crucial for the ganache to set properly. Because we are adding extra fat in the form of peanut butter, full-fat coconut milk works perfectly here, often resulting in a more stable ganache than if you were to use vegan cream.
• Creamy peanut butter: For a smooth, luxurious ganache, it’s vital to use a creamy, processed peanut butter (like Jif or Skippy) rather than a natural, oil-separated variety. The natural kind can result in an oily or grainy ganache that might struggle to emulsify correctly.
• A pinch of salt: Just like in the cake, salt here enhances the chocolate and peanut butter flavors, preventing the ganache from tasting overly sweet and bringing out its complex notes.

Mastering Your Vegan Chocolate Banana Cake: A Step-by-Step Guide

(For precise measurements and full detailed instructions, please refer to the comprehensive recipe card below.)

Making this vegan chocolate banana cake is surprisingly straightforward, even for those new to vegan baking. The key is in proper preparation and gentle handling of the batter.

First, begin by preparing your wet ingredients. Ensure your bananas are well-mashed; a fork works perfectly for this. You want a relatively smooth consistency with minimal large lumps, as this will integrate best into the batter and contribute evenly to moisture. Once mashed, combine them with the light brown soft sugar, neutral oil, non-dairy milk, vinegar, and vanilla extract. Whisking these together thoroughly ensures all components are evenly distributed, creating a homogenous base for your cake.

In a separate, large bowl, gather all your dry ingredients: the plain flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt. It’s crucial to whisk these dry ingredients together very well before adding the wet components. This step prevents any pockets of baking powder or soda from concentrating in one area, which could lead to an uneven rise or bitter spots in the finished cake.

Next, pour the combined wet ingredients into the dry mixture. Using a balloon whisk, mix until just combined and no dry lumps of flour remain. The most important tip here is to avoid over-mixing. Over-mixing develops the gluten in the flour, which can result in a tough, rubbery cake. A few small lumps are perfectly fine. Finally, gently fold in the chocolate chips; their inclusion guarantees delightful bursts of chocolate in every bite.

Pour the prepared batter into a greased and lined 23 cm / 9 inch square cake tin, spreading it evenly to ensure uniform baking. Bake the cake in your preheated oven for approximately 25-30 minutes. You’ll know it’s ready when it feels firm to the touch in the center and a skewer inserted into the middle comes out clean or with only a few moist crumbs clinging to it, but no wet batter. Allow the cake to cool fully before attempting to slice or frost it.

Crafting the Perfect Peanut Butter Chocolate Ganache:

The peanut butter chocolate ganache is the crowning glory of this cake, adding an incredible depth of flavor and luxurious texture. Here’s how to ensure yours turns out perfectly smooth and rich:

Start by finely chopping your dark chocolate and placing it into a heat-proof bowl. Finely chopping ensures that the chocolate melts quickly and evenly when the hot liquid is poured over it.

In a saucepan, combine the full-fat coconut milk, creamy peanut butter, and a pinch of salt. Heat this mixture over a low heat, stirring continuously until the peanut butter melts completely and the mixture is just coming up to a gentle simmer. It’s crucial not to let it boil, as overheating can cause the coconut milk to separate or affect the ganache’s final texture.

Once hot, immediately pour the liquid mixture over the finely chopped chocolate in the heat-proof bowl. Now, comes a critical step: resist the urge to stir! Let the mixture stand undisturbed for five full minutes. This allows the residual heat from the coconut milk and peanut butter to thoroughly melt the chocolate without any agitation, which helps prevent splitting. After five minutes, gently stir the mixture with a whisk or spatula until it becomes completely melted, smooth, and beautifully glossy.

Allow the ganache to cool and firm up at room temperature. This process can take several hours, depending on your kitchen’s temperature. If you’re in a hurry, you can carefully place it in the fridge to speed things up, but remember to check it frequently and give it an occasional stir. Ganache can go from perfectly set to too firm quite quickly, so a watchful eye is key to achieving that ideal spreadable consistency.

Should your ganache become too firm, don’t despair! Simply place the bowl over a pan of gently simmering water, creating a double boiler (ensure the base of the bowl doesn’t touch the water). Stir for a minute or two until it begins to soften. Remove it from the heat just before it reaches the desired consistency, as the residual heat in the bowl will continue to gently melt and smooth the ganache.

Troubleshooting: What To Do If Your Ganache Splits

Ganache, while deceptively simple, can sometimes be a bit temperamental. If it gets slightly too hot, or if the delicate balance of fat to liquid isn’t quite right, it can “split,” turning into an unappetizing, greasy, and oily mess. This happens when the fats and liquids separate, breaking the emulsion.

The good news is that a split ganache is very easy to rescue! There’s no need to start over. All you need to do is gradually incorporate a small amount of additional hot liquid. Begin by adding a teaspoon of recently boiled water or hot non-dairy milk to the split ganache. Stir vigorously from the center outwards, or whisk it with a balloon whisk. Continue adding hot liquid, a tiny bit at a time (about ½ to 1 teaspoon), and whisking continuously until the ganache comes back together, becoming perfectly smooth and emulsified once again. Patience and gradual additions are key here, and you’ll be amazed at how quickly it transforms!

Top Tips for Vegan Baking Success:

To ensure your vegan chocolate banana cake turns out perfect every single time, keep these expert tips in mind:

• Accuracy is key: For the best and most consistent results in baking, I cannot stress enough the importance of weighing your ingredients using a digital kitchen scale. Gram measurements are far more accurate than cup conversions. A gram will always be a gram, but the amount of flour or sugar in a “cup” can vary significantly depending on how it’s scooped and leveled. Precision in baking directly translates to better texture and flavor.
• Weigh your bananas: Bananas vary greatly in size. While the recipe might state “about 3 medium,” relying solely on counts can be misleading. Too much banana can make your cake dense and gummy, while too little will result in a dry cake lacking sufficient banana flavor and moisture. Weighing 330g of very ripe banana will give you the perfect balance.
• Don’t over-mix: Once you combine the wet and dry ingredients, mix them only until no dry streaks of flour remain. Over-mixing develops gluten, which can lead to a tough and chewy cake rather than a tender and moist one. A few small lumps in the batter are perfectly acceptable.
• Check for doneness correctly: Your cake is perfectly baked when the top is firm to the touch and springs back lightly when pressed. The ultimate test is inserting a clean wooden skewer or toothpick into the center; it should come out clean or with a few moist crumbs attached, but never with wet batter.
• Proper storage: This vegan chocolate banana cake maintains its moistness and flavor wonderfully. Store any leftover cake in an airtight container at cool room temperature for up to five days. If you live in a particularly warm or humid climate, or if you’ve topped it with ganache, I highly recommend storing it in the refrigerator to prolong its freshness and prevent spoilage.

Can I Freeze This Vegan Chocolate Banana Cake?

Absolutely! This vegan chocolate banana cake freezes beautifully. Any leftover cake, with or without ganache, can be stored in an airtight container or a freezer-safe bag for up to three months. To enjoy, simply allow it to defrost at room temperature for a few hours. This makes it an excellent option for meal prep or having a delicious treat on hand whenever a craving strikes!

More Delightful Vegan Banana Recipes:

If you find yourself with an abundance of ripe bananas, or simply can’t get enough of their sweet, creamy goodness, explore these other fantastic vegan banana recipes:

• Fluffy vegan banana pancakes
• Banana bread cinnamon rolls
• Easy vegan banana bread
• Vegan chunky monkey ice cream
• Banana porridge with blueberry compote
• Vegan chocolate chip banana bread
• Vegan biscoff banana bread
• Vegan banana crumb cake
• Vegan banana scones
• Vegan banana cake with peanut butter chocolate frosting
• Vegan banana blondies

If you tried this recipe, we’d love to hear from you! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback helps us and other bakers!

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe, please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*