Banana Chocolate Chip Cake with Peanut Butter Frosting
Yield: about 10 servings
Prep Time: 20 min
Cook: 2 hours
Tessa's Recipe Rundown...
Taste: The combination of banana, chocolate, and peanut butter is incredible. I love it SO much.
Texture: The cake is ridiculously moist and tender with bites of mini chocolate chips throughout. The frosting is ultra creamy, luscious, and smooth. Every bite makes your mouth happy.
Ease: Relatively easy as far as homemade cakes go, just get ready to make a bit of a mess.
Appearance: Simple and beautiful.
Pros: Everyone in my family loved this cake! It’s SO much better than any store-bought cake and pretty easy too.
Cons: Not exactly calorie-free 😉
Would I make this again? Absolutely.
This is probably because most cakes are bland, cloying, and lacking in contrasting textures.
They sure are pretty and impressive, though. And sometimes a cake is just necessary for something to feel like a real celebration. Even if you’re just celebrating the fact that it’s the weekend!
So every once in a while I can find the inspiration to create a new cake recipe.
We had some very ripe bananas laying in the fruit basket so I figured a banana cake would be perfect. Because sometimes banana bread just doesn’t hit the spot.
What goes best with bananas? Chocolate and peanut butter of course!
This cake recipe is pretty simple and straightforward. If you’re someone who LOVES frosting, or if you plan to decorate with this frosting, then I would suggest doubling the buttercream ingredients.
Otherwise I think you’ll adore this recipe just like we do!!
More Cake Recipes:
Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake. Love!
Ingredients
- 2 1/2 cups (317 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 sticks unsalted butter (227 grams), at room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup (113 grams) sour cream
- 4 medium overripe bananas, mashed
- 1 1/4 cups miniature chocolate chips
For the cake
- 2 sticks unsalted butter (227 grams), at room temperature
- 1 cup (270 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 2 1/2 cups (313 grams) powdered sugar, sifted
- Chocolate chips, for garnish, optional
For the frosting
Directions
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For the cake:
Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla and then the eggs, one at a time. On low speed beat in half the dry ingredients then the sour cream and bananas. Beat in the remaining dry ingredients. Stir in the chocolate chips.
Divide the batter among the prepared pans. Bake for 35 to 40 minutes, or until the cakes are golden brown and pull away from the edges. Cool in the pans for 15 minutes before flipping onto cooling racks to cool completely. Refrigerate until ready to frost. The colder the cake, the easier it will be to frost. You can even pop the cake in the freezer for 30 minutes to chill.
For the frosting:
In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and fluffy. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy.To assemble:
Place one cake layer on a cake turntable or cake stand. For a smooth and even frosting coverage, use a pastry bag and open tip to pipe a generous ring of the frosting around the top edge of the cake layer. Fill up the frosting ring with additional frosting, spreading to create an even layer. Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Place chocolate chips along the bottom of the cake for garnish. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see! This recipe was originally published in 2014 and recently updated with new photos, weight measurements, and improved directions. Photos by Jess Larson.
25 Responses to “Banana Chocolate Chip Cake with Peanut Butter Frosting”
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This cake looks awesome!! I love the banana/peanut butter combination 🙂 I happened to like her video too 🙂
I haven’t seen that trailer, but it sounds absolutely insane.
You know what, I have NO idea if she would like she cake but, if she doesn’t:
1. She is crazy. But it sounds like the trailer establishes that.
2. I’ll GLADLY eat her share!
Pinned! Happy Weekend! 🙂
Love the banana, chocolate and peanut butter combo, so irresistible!
I don’t think celebrities eat cake…unless they’re being paid to do so! More cake for us ‘normal folk ‘! Loving the mix of flavours
Can I just bake the cake in one cake pan, then later cut it into half? If that so, do you know how long should I bake?
No, the batter needs to be divided in half and cooked in two pans. All the batter in one pan would be way too much and would likely overflow and/or underbake in the center and burn on the outsides.
Is there a way to make this a little healthier? Maybe, somewhat, gluten free?
This looks delicious!! Can I bake this in a 9 x 13 pan? or cupcake tins?
MOST DELICIOUS CAKE EVER!!!
We halved the recipe and it turned out amazing!!
Would this work as cupcakes? Sounds delish!
Can you make it in a 9 x 13 pan?
I tried this as cupcakes and it turned out amazing! Now I’m making it for my nephews birthday. Thanks so much!
Wonderful! Happy birthday to your nephew 🙂
Hi! Tried the recipe and fell inlove(: I’m now wondering how they do as cupcakes. Same Moist texture? And are cup liners okay, do they stick to them?
It should work just fine as cupcakes! I actually have a video coming out on the 13th about preventing cupcake liners from sticking, so stay tuned 🙂
Can you substitute anything for the unsalted butter? Margarine perhaps? i never use butter :((
This sounds great! I’m going to make it for our church dinner/auction tomorrow night.
I made this layered for my husbands birthday cake. 40 minutes was a bit too long for the round pans (cake was dense and dried out after cooling) I also had to double the frosting to make enough to frost the whole cake.
I made it in a 9×13″ to take to work and it worked sooo much better …LOVE this recipe <3
Very nice recipe! I love chocolate cake with any combination.
Do you have the nutritional value of Banana Chocolate chip cake with peanut butter frosting. Thank you
Arlene
Even i am also not a fan of cake but this banana choco chip cake with peanut butter frosting completely flattered me. I can say this is going to be my mother’s day treat to my mom/. Thanks for inspiring me.
gorgeously unique dessert recipe, banana chocolate always works it’s just not as celebrated as peanut chocolate, thank you!
Hi. Can’t wait to try this cake, only problem is that we don’t have sour cream available here in Pakistan. Can I substitute sour cream with yogurt instead?
Hi.
Can I make the cake without the frosting (peanut butter) part?
Will it still remain soft and moist?
Thanks in advance.
This the most delicious cake ever! I decided to do this as a treat to my mom when ahe came back from a trip and i do not regret it one bit! I used full fat natural yogurt and it worked like a charm. Its the most moist cake ive ever baked.