Banana Peanut Butter Cake (With Chocolate Chips)
User Reviews
4.8
Banana Peanut Butter Cake (With Chocolate Chips)
Description
Banana Peanut Butter Cake (With Chocolate Chips) combines common baking ingredients—flour, baking powder, baking soda, and salt—with softened butter and light brown sugar to create a tender cake base. The distinctive flavors come from mashed ripe bananas and crunchy, natural peanut butter stirred through the batter alongside semi-sweet or dark chocolate chips, which provide bursts of sweetness and texture. The cake is baked in two 8-inch pans until springy and cooked through.
The resulting cake is moist and softly crumbed with a mild sweetness and nutty notes from both peanut butter and bananas. A creamy frosting made from peanut butter, butter, powdered sugar, cocoa powder, milk, and vanilla extract tops the cooled layers, adding richness and enhancing the chocolate flavor. The cake can be decorated with crushed or whole peanuts if desired.
This cake suits occasions where a home-baked cake with combined fruity and nutty flavors is desired. It pairs well with tea or coffee and serves well sliced for celebrations or casual family enjoyment. The texture stays moist because of the Greek yogurt and bananas mixed in the batter.
Store the cake in an airtight container at room temperature or refrigerated in warm climates for up to four days. The cake layers freeze well before or after frosting when wrapped carefully to preserve freshness for up to six months. The frosting consistency can be adjusted with milk according to preference.
Ingredients
For the cake
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 cup butter 2 sticks or 16 tablespoons, 225 grams), softened, unsalted
- 1 cup light brown sugar
- 2 large egg
- ½ cup Greek yogurt (Substitute with regular plain yogurt or even sour cream)
- 1½ cups banana about 3 large bananas, mashed ripe
- ⅓ cup peanut butter (I prefer natural and crunchy)
- 1 cup chocolate chips (I like semi-sweet or dark chocolate)
- peanuts crushed or whole - for decorating (optional, salted or unsalted
For the frosting
- ½ cup peanut butter
- 2 tablespoons butter softened (1 ounce)
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1½ cups powdered sugar UK: icing sugar
- ¼ cup cocoa powder Dutch process or natural, unsweetened
Instructions
- Preheat the oven to 350F/175C (fan oven). If using a conventional oven, increase to 350F/180C) . Lightly grease 2 x 8-inch (20cm) round cake pans with butter, or line with baking paper instead.
- Combine the flour, salt, baking powder and baking soda in a medium bowl, then set aside.
- Beat the butter and sugar together in another medium bowl with an electric whisk until light and fluffy (2 to 3 minutes). Scrape down the sides with a silicon spatula regularly.
- Whisk in the eggs one at a time.
- Beat in the yogurt, bananas and peanut butter until smooth.
- Stir in the flour little by little with a wooden spoon until totally mixed in. Finally, fold the chocolate chips through the batter.
- Divide the batter equally between the two pans and smooth down. Then bake for 35 to 40 minutes, or until the cakes are springy to the touch and a skewer or small sharp knife poked into the center comes out without raw batter on it. Let cool for a while, then turn out onto a wire rack to completely cool.
For the frosting
- Whisk together the peanut butter, butter and vanilla with an electric handheld whisk. Then whisk in the milk little by little.
- Fold in about half the powdered sugar (icing sugar) and cocoa, then whisk until well combined. Whisk in the rest until the frosting is smooth and spreadable. If too dry, add a drizzle more milk, if too wet, add a little more powdered sugar.
- When the cakes are completely cool, spread half of the frosting on the top of one, then place the other cake on top. Spread the rest of the frosting over the top of the cake, then decorate with peanuts (if using). Will keep in an airtight container for at least 4 days (possibly longer - never lasted that long!)
Notes
- Use ripe mashed bananas for optimal sweetness and moisture in the cake.
- Natural crunchy peanut butter adds texture; smooth can be substituted if preferred.
- Store the cake covered in an airtight container for up to 4 days at room temperature or refrigerate if warm.
- Freeze unfrosted or frosted cake layers wrapped tightly for up to 6 months; thaw completely before serving.
- Lightly crush peanuts for decoration to add visual appeal and extra crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 390mg | 16% |
| Potassium | 367mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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