1. Preheat the oven to 350°F (180°C). Grease a bundt cake pan* well and dust with some flour. Set aside.

2. Add the bananas to a large bowl and mash. Add the peanut butter, cane sugar, eggs, and vanilla extract and mix until well combined. In a second bowl mix the flour with ground almonds, baking powder, and salt. Add together with the plant-based milk to the large bowl and mix until you got a smooth batter. Transfer to the prepared bundt cake pan, smooth out the top, and bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down in the pan for about 15-20 minutes, then carefully remove and let cool down completely on a wire rack.

3. For the glaze add the butter and peanut butter to a small bowl and melt slowly in the microwave. Add the maple syrup and mix until you get a smooth glaze. The mixture will a bit runny at first, if you let it cool down a bit it will thicken up. Glaze the cooled cake and decorate with some chopped peanuts, some mini peanut butter cups, and cocoa nibs (optional).