Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe
Introduction
This Banana Chocolate Chip Cake with Peanut Butter Frosting is a delightful treat combining the sweetness of ripe bananas with melty chocolate chips and a creamy peanut butter topping. Perfect for any occasion, it’s simple to make and irresistibly delicious.
Ingredients
- 3 ripe bananas
- 1 cup chocolate chips
- 2 cups all-purpose flour
- 1 cup peanut butter (for frosting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, mash the bananas until smooth. Add the flour and chocolate chips, and mix until combined.
- Step 2: Pour the batter into a greased cake pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Step 3: Spread a generous layer of peanut butter over the cooled cake to create a rich frosting.
Tips & Variations
- Use overripe bananas for a sweeter, moister cake.
- For extra flavor, add a teaspoon of vanilla extract or cinnamon to the batter.
- Substitute crunchy peanut butter for a textured frosting.
- Try mixing chopped nuts into the batter for added crunch.
Storage
Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Before serving, bring the cake to room temperature or microwave briefly to soften the peanut butter frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
Yes, you can use whole wheat flour for a healthier option, but the texture may be denser. Adjust moisture as needed.
Is it possible to make this cake vegan?
To make the cake vegan, use a plant-based peanut butter and replace any dairy or eggs in a full recipe version with vegan substitutes. This basic recipe is naturally egg-free.
PrintBanana Chocolate Chip Cake with Peanut Butter Frosting Recipe
This Banana Chocolate Chip Cake with Peanut Butter Frosting is a moist and flavorful dessert that perfectly combines ripe bananas, rich chocolate chips, and a creamy peanut butter frosting. Ideal for any occasion, this cake offers a delightful balance of sweetness and nuttiness that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 3 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Peanut Butter Frosting
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: In a large mixing bowl, mash the ripe bananas until smooth. Add sugar, egg, vegetable oil, and vanilla extract to the bananas and mix thoroughly until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture and stir until just combined. Fold in chocolate chips carefully to ensure even distribution.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Pour the batter into the prepared pan, spreading it evenly. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely on a wire rack before frosting.
- Make the Peanut Butter Frosting: In a medium bowl, beat the peanut butter and softened butter together until smooth and creamy. Gradually add powdered sugar, one half-cup at a time, and mix well. Add milk a tablespoon at a time until the frosting reaches a spreadable consistency. Stir in vanilla extract and beat one last time until fluffy.
- Frost the Cake: Once the cake is completely cooled, spread the peanut butter frosting evenly over the top and sides of the cake using a spatula. Smooth the frosting or create decorative swirls as desired. Serve immediately or refrigerate to allow the frosting to set further.
Notes
- For best results, use very ripe bananas with plenty of brown spots for natural sweetness and moisture.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Chilling the cake for an hour before frosting can help prevent crumbs from mixing into the frosting.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a nut allergy-safe version, substitute peanut butter frosting with cream cheese frosting.
Keywords: Banana cake, chocolate chip cake, peanut butter frosting, moist banana cake, easy dessert recipe, homemade cake
