Vegan Peanut Butter Banana Sheet Cake! If you’re looking for a plant-based cake that feels indulgent, this one delivers every single time.

This Vegan Peanut Butter Banana Sheet Cake has light, fluffy texture and delicious, subtle sweetness that keeps you coming back for “just one more” slice. Peanut butter and bananas are truly the stars here, bringing rich, creamy flavor and natural sweetness without ever feeling heavy. The best part? It’s easy to make, which means you can throw it together for weeknight dessert cravings or family gatherings.

Whole Food Plant Based, Vegan, plant based, and oil free.

Hi there, Ameera here!

This cake is so fantastic! Seriously, I can’t stop thinking about it, and it’s absolutely going on my Top 10 list for the year 2026. If you love the cozy combo of peanut butter and banana (and let’s be real, who doesn’t?), you’ve gotta give this one a try.

It’s the kind of vegan dessert you’ll want to share, but also the kind you’ll quietly “accidentally” eat most of yourself because it’s that good. Make it once and you’ll understand why it deserves a spot on your baking rotation.

Tips for Success:

• Flavor Profile: This Vegan Peanut Butter Banana Sheet Cake is moist, lightly sweet, and has fantastic texture. Peanut butter and bananas are the star of the show in this easy to make delicious cake.
• Sweetness: This sheet pan cake is lightly sweet.
• Peanut Butter: Use a smoothy creamy peanut butter. Do not use thick or overly dry natural peanut butter.  We used Teddies. Be sure to thoroughly stir the peanut butter before measuring the amount you need for the recipe. It should be runny peanut butter.
• Banana: Use ripe and speckled bananas. We used 3 ½ medium bananas.
• Mashing the Bananas: Really mash the bananas well turning them into a pudding-like constancy free of any large lumps. Once thoroughly mashed, measure out 1 ½ cups. Do not use more than this amount to avoid a soggy center.
• Oven Temperature Switch: Start the oven at 425F for the first 8 minutes, this allows the cake to quickly rise and puff up creating a fluffier cake.
• Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in. If you have a food scale, use it.
• Gluten Free: This recipe is not gluten free. There are no substitutions to offer to make them gluten free that we have kitchen tested.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
• Sprinkle Finely Chopped Peanuts: Feel free to sprinkle some finely chopped peanuts over top of the cake either before it goes in the oven or on top of the peanut butter glaze.
• Whole Food Plant Based Powdered Sugar versus Regular Powdered Sugar. If you diet permits, use regular powdered sugar. If you are Whole Food Plant Based, use the recipe for making Whole Food Plant Based Powdered Sugar.
• Peanut Butter Glaze: Glaze the cake when the cake is just a very tiny bit warm. Nearly almost room temperature.
  • Ingredients
    1. ½ cup natural creamy peanut butter
    2. 1 ½ cups Whole Food Plant Based Powdered Sugar *
    3. 1 teaspoon vanilla
    4. ¼ cup + 1 teaspoon unsweetened plain plant milk (+/-)
  • Directions:
    1. Place all the ingredients except for the plant milk into a medium sized bowl. Stir.
    2. Add the plant milk slowly to the mixture until smooth.
    3. Pour the glaze over top of the cake and gently smooth the glaze over the entire top of the cake. Allow to set for 15 minutes before slicing.
       • Notes: Pour the plant milk slowly, stirring constantly until the glaze reaches a pourable consistency. It should look like a semi-thick smooth consistency. The amount of milk used may be directly proportionate to the runniness and creaminess of the peanut butter.

Leftovers and Freezing:

Leftovers will generally keep 4 days at room temperature.  Store in a covered air-tight container.

This cake freezes well.

Pantry Products:

• Peanut Butter: We use Teddie All Natural Smooth Peanut Butter. It is unsweetened (dry roasted peanuts and sea salt only). Feel free to use your favorite unsweetened smooth peanut butter.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• 9 x 13 inch sheet cake pan
• Parchment paper

If you try this delicious cake, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Peanut Butter Banana Sheet Cake

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 18-21 Minutes
• Total Time: 35 Minutes
• Yield: 12 Servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

This Vegan Peanut Butter Banana Sheet Cake has light, fluffy texture and delicious, subtle sweetness that keeps you coming back for “just one more” slice.

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Ingredients

Scale 1/2x1x2x

Dry Ingredients:

• 2 cups (8.8 oz.) unbleached all-purpose flour *
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 Tablespoon cornstarch (or arrowroot powder)
• ¾ cup packed light brown sugar *

Wet Ingredients:

• 1 ½ cups overly ripe mashed bananas (approx. 3 ½ medium bananas) *
• 2/3 cup natural creamy peanut butter *
• 2 teaspoons vanilla
• ¾ cup unsweetened plain plant milk
• 1 Tablespoon lemon juice
• 2 Tablespoons pure maple syrup 

Optional Peanut Butter Glaze Ingredients:

• ½ cup natural creamy peanut butter *
• 1 ½ cups Whole Food Plant Based Powdered Sugar *
• 1 teaspoon vanilla
• ¼ cup + 1 teaspoon unsweetened plain plant milk (+/-) *

Other Optional Topping Options:

• Sprinkle Whole Food Plant Based Powdered Sugar *
• Sprinkle finely chopped roasted peanuts

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Instructions

1. Line the bottom of a 9 x 13 inch sheet pan with parchment paper, set aside.
2. Place the overly ripe bananas into a medium-sized bowl and thoroughly mash until the bananas are in a pudding-like consistency. Make sure to remove as many lumps as possible. Measure out 1 ½ cups and set aside.
3. Place the all the Dry Ingredients into a large bowl, whisk well to combine.
4. Add all the Wet Ingredients (including the 1 ½ cups of mashed bananas) to the dry ingredients and mix by hand with a stiff spoon to incorporate all the ingredients.
5. Carefully and evenly spoon the batter into the parchment paper-lined sheet pan.
6. Place in a 425 F preheated oven for 8 minutes, then after 8 minutes, lower the oven temperature to 350 F for 10 to 13 minutes or until the cake is set and a toothpick comes out clean.
7. Remove from the oven, set on a cooling rack and allow the cake to cool. Allow to cool for 30 to 45 minutes on the cooling rack.
8. Enjoy the cake plain or consider optional toppings: Sprinkle of powdered sugar or with a Peanut Butter Glaze (see notes below).
9. Store at room temperature in an air-tight container.

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  12

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