Decadent Peanut Butter Banana Chocolate Chip Cake Recipe

Soft, moist, and utterly irresistible, this peanut butter banana chocolate chip cake blends classic comfort flavors into one decadent dessert.

The combination creates a rich, harmonious treat that sings with sweet and nutty notes.

Ripe bananas provide natural sweetness while creamy peanut butter adds depth and complexity.

Scattered chocolate chips melt into pockets of indulgence throughout each tender slice.

The cake promises a delightful balance of textures and flavors that will have everyone reaching for seconds.

Each bite tells a delicious story of simple ingredients transformed into something extraordinary.

Prepare to fall in love with this crowd-pleasing dessert that turns an ordinary moment into a celebration of pure deliciousness.

Peanut Butter Banana Chocolate Chip Cake That’s a Crowd-Pleaser

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Ingredients for Peanut Butter Banana Chocolate Chip Cake

• All-Purpose Flour: The foundation that provides structure and texture to the cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Butter, Peanut Butter: Contribute rich, creamy flavor and help create a moist cake texture.
• Granulated Sugar, Brown Sugar: Provide sweetness and help with caramelization and moisture.
• Eggs: Bind the ingredients together and add richness to the cake.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.
• Mashed Bananas, Sour Cream: Ensure the cake remains incredibly moist and tender.

• Chocolate Chips: Add pockets of melty chocolate throughout the cake.
• Heavy Cream, Chocolate Chips: Create a smooth and glossy chocolate ganache glaze.
• Powdered Sugar, Milk: Used to make a creamy peanut butter glaze for drizzling.

How to Make Peanut Butter Banana Chocolate Chip Cake

Step 1: Warm Up The Oven

Crank the oven to a toasty 350F. Grab your 9-inch bundt pan and give it a quick spray of cooking oil, then dust with flour to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Set this mixture aside for later.

Step 3: Cream Butter And Sugars

• Softened butter
• Creamy peanut butter
• Granulated sugar
• Brown sugar

Blend until the mixture looks light and fluffy like a cloud.

Step 4: Add Wet Ingredients

Incorporate eggs one at a time, then splash in vanilla extract. Mix thoroughly after each addition.

Step 5: Combine Creamy Elements

Fold in mashed bananas and sour cream until everything looks smooth and well-combined.

Step 6: Create Cake Batter

Gradually add the dry ingredient mixture to the wet ingredients.

Stir gently until just combined. Sprinkle chocolate chips throughout the batter and fold softly.

Step 7: Bake The Cake

Pour batter into the prepared pan. Spread evenly and slide into the preheated oven.

Bake for 45-50 minutes until a toothpick comes out clean.

Step 8: Cool The Cake

Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Prepare Chocolate Ganache

Heat heavy cream in a saucepan until it starts to simmer. Pour over chocolate chips in a bowl.

Wait 2-3 minutes, then whisk until silky smooth.

Step 10: Create Peanut Butter Glaze

• Peanut butter
• Powdered sugar
• Milk

Adjust consistency by adding more milk if needed.

Step 11: Decorate The Cake

Once cake is completely cool, drizzle chocolate ganache over the top. Add peanut butter glaze in a zigzag pattern for extra pizzazz.

Step 12: Serve And Celebrate

Slice up this decadent treat and enjoy every single bite!

Tips for Perfect Peanut Butter Banana Chocolate Chip Cake

• Use overripe bananas with brown spots for maximum sweetness and deeper banana flavor in the cake.
• Ensure butter, eggs, and sour cream are at room temperature to create a smoother, more evenly mixed batter.
• Toss chocolate chips in a little flour before folding into the batter to help them distribute evenly and prevent sinking.
• Store the cake in an airtight container at room temperature for up to 3 days to maintain its soft, moist texture.
• Swap regular flour with a gluten-free all-purpose flour blend for those with wheat sensitivities.

Variations on Peanut Butter Banana Chocolate Chip Cake

• Gluten-Free Banana Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free chocolate chips to maintain the cake's original flavor profile.
• Vegan Peanut Butter Banana Cake: Substitute eggs with flax eggs, use plant-based butter, and swap dairy milk with almond milk. Replace sour cream with coconut yogurt for moisture.
• Low-Sugar Banana Chocolate Chip Cake: Use monk fruit sweetener or stevia instead of granulated sugar. Add mashed dates for natural sweetness and reduced refined sugar content.
• Nutty Alternative Cake: Swap peanut butter with almond or cashew butter. Add chopped walnuts or pecans for extra crunch and nutty depth to the cake's texture.

Pairing Ideas for Peanut Butter Banana Chocolate Chip Cake

• Pair with Bold Coffee: Brew a rich, dark roast coffee that complements the cake's intense chocolate and peanut butter flavors, cutting through the sweetness with its robust profile.
• Complement with Caramel Cream Liqueur: Drizzle a smooth caramel cream liqueur alongside the cake slice, enhancing the dessert's decadent notes and adding a luxurious adult twist.
• Match with Vanilla Bean Ice Cream: Scoop creamy vanilla bean ice cream next to the cake, creating a cool contrast to the warm, rich cake and providing a silky texture that balances the dense crumb.
• Elevate with Salted Caramel Milkshake: Blend a thick salted caramel milkshake that echoes the cake's nutty and sweet undertones, offering a refreshing and indulgent beverage pairing.

Storage Tips for Peanut Butter Banana Chocolate Chip Cake

• Store the cake in an airtight container in the refrigerator for up to 5 days. Wrap it tightly with plastic wrap to prevent drying out and maintain moisture.
• Wrap the completely cooled cake in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut individual slices, wrap each separately in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes before enjoying.

FAQs

• Can I use a different type of pan?

Yes, you can use a 9-inch round cake pan or a rectangular baking dish if you don’t have a bundt pan. Just adjust baking time slightly and check for doneness with a toothpick.

• How ripe should the bananas be?

Use very ripe bananas with dark brown or black spots. They’re sweeter and provide more moisture to the cake, making it softer and more flavorful.

• Is it possible to make this cake gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend. Make sure to use one designed for baking to maintain the cake’s texture.

• Can I substitute the peanut butter?

You can use almond butter or cashew butter as alternatives. Each will give a slightly different flavor profile to the cake.

Peanut Butter Banana Chocolate Chip Cake Recipe

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4.8 from 14 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Sweet, indulgent peanut butter banana chocolate chip cake weaves comfort and nostalgia into each delectable slice. Moist layers of banana-infused goodness marry rich peanut butter and chocolate chips, promising pure dessert bliss you’ll savor with delightful enthusiasm.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 medium bananas, mashed (about 1 1/2 cups)
• 3/4 cup creamy peanut butter
• 1 cup semi-sweet chocolate chips

Dry Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients and Additional Items:

• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream or plain Greek yogurt
• 1 teaspoon pure vanilla extract

Chocolate Ganache Glaze:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Peanut Butter Glaze:

• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 3 tablespoons milk

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Instructions

1. Prepare the oven by heating to 350F (175C) and thoroughly coat a 9-inch bundt pan with grease and flour.
2. Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, then set aside.
3. Cream butter, peanut butter, granulated sugar, and brown sugar in a large bowl until the mixture becomes light and airy.
4. Incorporate eggs individually, then mix in vanilla extract, ensuring each addition is well blended.
5. Fold mashed bananas and sour cream into the mixture until fully integrated.
6. Gently incorporate dry ingredients into the wet mixture, stirring minimally to maintain cake’s tenderness.
7. Delicately fold chocolate chips throughout the batter.
8. Transfer batter to the prepared bundt pan, distributing evenly and smoothing the surface.
9. Bake for 45-50 minutes, checking doneness with a toothpick inserted into the center.
10. Allow cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
11. Create chocolate ganache by heating cream until it reaches a gentle simmer, then pour over chocolate chips.
12. Let chocolate mixture sit for 2-3 minutes, then whisk until achieving a smooth, glossy consistency.
13. Prepare peanut butter glaze by whisking peanut butter, powdered sugar, and milk until achieving a pourable texture.
14. Once cake has cooled completely, generously drizzle chocolate ganache across the top.
15. Embellish with peanut butter glaze, creating an artistic zigzag pattern for visual appeal.
16. Slice and serve as a decadent dessert or indulgent treat.

Notes

• Opt for overripe bananas to ensure maximum natural sweetness and moisture in the cake.
• Use room temperature ingredients like eggs and butter to create a smoother, more uniform batter.
• Substitute dairy-free alternatives like almond milk and vegan butter for a plant-based version of the cake.
• Reduce sugar content by using natural sweeteners like honey or maple syrup for a healthier twist.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 352 kcal
• Sugar: 23 g
• Sodium: 187 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 44 mg