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Banana Peanut Butter Cake (With Chocolate Chips)

A moist and delicious and yet simple layer cake with the perfect amount of banana, peanut butter and chocolate flavors shining through. Perfect for making ahead, and keeps for days, making it the perfect birthday or celebration cake. I wouldn't be surprised if this becomes a family favorite!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 12
Calories: 607 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cake
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 cup unsalted butter (2 sticks or 16 tablespoons, 225 grams), softened
  • 1 cup light brown sugar
  • 2 large eggs
  • ½ cup Greek yogurt (Substitute with regular plain yogurt or even sour cream)
  • 1½ cups mashed ripe bananas (about 3 large bananas)
  • ⅓ cup peanut butter (I prefer natural and crunchy)
  • 1 cup chocolate chips (I like semi-sweet or dark chocolate)
  • salted or unsalted peanuts crushed or whole - for decorating (optional)
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 unsweetened cocoa powder (Dutch process or natural)

Instructions

    Cup of Yum
  1. 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.
  2. Combine the flour, salt, baking powder and baking soda in a medium bowl, then set aside.
  3. 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.
  4. Whisk in the eggs one at a time.
  5. Beat in the yogurt, bananas and peanut butter until smooth.
  6. Stir in the flour little by little with a wooden spoon until totally mixed in. Finally, fold the chocolate chips through the batter.
  7. 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
    Cup of Yum
  1. Whisk together the peanut butter, butter and vanilla with an electric handheld whisk. Then whisk in the milk little by little.
  2. 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.
  3. 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

  • Note about measurements: All measurements are in US cups and tablespoons. If you have Australian/UK cups and tablespoons, I recommend using the 'grams/ml' (metric) measurements. Just click the little button above where the list of ingredients are to convert.
  • Sugar: This is the second, less sweet version of this recipe. You can experiment by reducing it further. I haven't tried this, but start with 25% less and see how you go.
  • Storing: Store in an airtight container in a cool place for up to 4 days. If the weather is warm, cover loosely with aluminium foil and store in an airtight container in the fridge for up to a week.
  • Freezing: This cake freezes well either before or after frosting. After cooling completely, wrap the layers well in plastic wrap and/or aluminium foil and store in big containers or freezer bags for up to 6 months. If freezing after frosting, freeze first uncovered for 4 hours in the freezer. Then wrap well and freeze in a freezer bag or container for up to 6 months.
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Nutrition Information

Calories 607kcal (30%) Carbohydrates 75g (25%) Protein 10g (20%) Fat 31g (48%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 80mg (27%) Sodium 390mg (16%) Potassium 367mg (10%) Fiber 3g (12%) Sugar 48g (96%) Vitamin A 634IU (13%) Vitamin C 3mg (3%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 607

% 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.