Salted Peanut Butter Banana Sponge Cake with Silky PB Frosting

This salted peanut butter banana sponge cake is a dairy-free delight, combining the rich flavors of ripe bananas, salted peanut butter, and a touch of sea salt to create the ultimate soft and moist cake. Topped with a silky, smooth peanut butter frosting, this cake is both indulgent and nourishing, making it the perfect treat for any occasion. With hints of sweetness from syrup and a subtle touch of salt, this sponge cake is a balanced, delicious dessert or snack.

Why You’ll Love This Recipe: You’ll love this cake for its perfect combination of salty and sweet, enhanced by the rich creaminess of peanut butter and banana. It’s easy to make, dairy-free, and full of nutritious ingredients like oat flour and coconut cream. The silky peanut butter frosting adds the perfect finishing touch, making each bite a delightful experience. Plus, the sea salt elevates the flavors, making it a unique and irresistible dessert.

Perfect Occasion: This salted peanut butter banana sponge cake is perfect for casual gatherings, afternoon snacks, or even as a breakfast treat. It’s a great dessert option for those looking for dairy-free or vegan-friendly recipes without sacrificing flavor or texture. The cake is moist, flavorful, and just sweet enough, making it a crowd-pleaser for both adults and kids.

Decoration Tips: For a simple yet elegant look, top the frosted cake with a drizzle of melted peanut butter or sprinkle with chopped peanuts for extra crunch. You can also dust it lightly with sea salt flakes to emphasize the sweet-salty balance. Serve the cake in squares or slices, depending on the occasion.

Ingredients for the Cake:

• 2 ripe bananas (230g)
• 2 eggs (or vegan replacer)
• 1/3 cup salted peanut butter
• 2 cups fine oat flour
• 1/2 cup syrup (170ml)
• 1/4 cup plant milk
• 3/4 tsp salt
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp vanilla extract or paste

Ingredients for the Frosting:

• 65g smooth peanut butter
• 40g icing sugar (sifted)
• 50g coconut cream (or sub coconut milk for a runnier consistency)
• 50g thick coconut yogurt

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 160°C (fan). Line an 8-inch square tin with baking paper.
2. Prepare the Cake Batter:
   1. In a large mixing bowl, blend the bananas until smooth.
   2. Whisk in the peanut butter, eggs (or vegan replacer), plant milk, vanilla extract, and syrup until fully combined.
   3. In a separate bowl, sift together the oat flour, baking powder, baking soda, and salt.
   4. Gradually fold the dry ingredients into the wet mixture, adding half at a time, until just combined.
3. Bake the Cake:
   • Pour the batter into the prepared tin and smooth the top. Bake for 38-40 minutes, checking for doneness around the 35-minute mark. The cake is ready when a toothpick inserted into the center comes out clean.
4. Make the Frosting:
   • While the cake cools, whisk together the smooth peanut butter, sifted icing sugar, coconut cream, and thick coconut yogurt until smooth. If you prefer a thicker frosting, refrigerate it for a few minutes to firm up.
5. Frost and Serve:
   • Once the cake has cooled completely, spread the frosting evenly over the top. Slice and serve!

Enjoy your deliciously moist and creamy salted peanut butter banana sponge cake—perfect for any time of the day!