The perfect combo of salty and sweet! These soft gluten free and vegan peanut butter banana and coconut bacon bars are barre none. Super simple to bake, and even easier to eat! If you have never had Elvis Presley’s favourite flavour combination, then this one is for you!
Peanut Butter Banana Bacon “Elvis” Cake Bars
Elvis is and always will be the King Of Rock n’ Roll. I am a huge fan of Elvis, and wanted to pay homage to The King with the Elvis Cake. Elvis’ favourite flavour combination was peanut butter, bacon and bananas. They’re pretty great separate, but I was curious about how they would taste together.
Thus the Elvis cake was born!
If you’re into sweet and salty, these have your name written all over them. Soft banana gluten free sponge topped with THE BEST vegan peanut butter cream cheese frosting, and smoky cruelty free coconut bacon. You can certainly take these to your heart, (or stomach) for it’s there that they belong.
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Passive Time | 20 minutes |
| Servings |
Triangles
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Ingredients
Coconut Bacon
- 2 cups Flaked Unsweetened Coconut
- 1 tbsp Grapeseed/Canola/Sunflower Oil
- 2 tbsp Tamari/GF soy sauce
- 1 tsp Paprika
- 1 tbsp Maple Syrup
- 1/2 tsp Liquid Smoke
- 1 pinch salt and pepper
Vegan Gluten Free Banana Cake
- 1 Bag Dolled Up Desserts Lady Banane Muffin Mix
- 1/2 cup Sunflower or Canola Oil
- 1/4 cup Maple Syrup
- 4 Bananas, previously frozen
- 1 tbsp Apple Cider Vinegar
- 5 tbsp Water
The BEST Vegan Peanut Butter Frosting
- 1/4 cup Non-Dairy Butter, at Room Temperature
- 1/2 cup Non-Dairy Cream Cheese
- 1/2 cup Smooth Peanut Butter
- 3 cups Icing Sugar
Ingredients
Coconut Bacon
Vegan Gluten Free Banana Cake
The BEST Vegan Peanut Butter Frosting
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Instructions
Coconut Bacon
- Take two cups of large flaked coconut and mix with marinade of grapeseed oil, tamari, paprika, maple syrup and most importantly, liquid smoke.
- Mix well and put on baking sheet. Bake at 325*F for 7-10 minutes.
- Take it out, and flip bacon over using a spatula. Put back in the over for another 7-10 minutes.
Banana Bread
- Preheat oven to 350*F. Line 9x9" baking pan with parchment paper or grease lightly.
- Mix flax seed package and 5 tbsp water, let sit while combining other ingredients.
- Mix ripe bananas, sunflower seed oil, maple syrup and flax seed mixture in a bowl.
- Combine wet ingredients with dry banana bread mix.
- Pour batter into parchment lined 9x9" pan.
- Bake at 350*F for 30-35 minutes. You will know it is ready when it has cracks on the top, is firm and brown.
Peanut Butter Frosting
- Whip together non-dairy butter, non-dairy cream cheese and natural peanut butter for 3 minutes using an electric mixer on high speed.
- Gradually adding 3 cups of icing sugar while mixing on a low-medium speed.
Cake Assembly
- Once cake has cooled, frost top with peanut butter frosting to your hearts content.
- Once the icing is spread, sprinkle liberal amounts of coconut bacon to "doll it up".
Recipe Notes
STORAGE
Consume within 48 hours if kept at room temperature. Can be refridgerated in an airtight container for 48 hours or frozen for up to 8 weeks.