If you are looking for a dessert that feels like a warm hug in cake form, this Indulgent Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe is exactly what you need. Imagine the natural sweetness of ripe bananas married with pockets of melty chocolate chips, all embraced by a luscious, creamy peanut butter frosting that adds just the right nutty touch. This cake is a crowd-pleaser, effortlessly combining comfort and decadence in every bite. Whether you’re baking for a casual family gathering or a special occasion, this recipe promises to be your new favorite go-to.
Ingredients You’ll Need
These ingredients are simple and easy to find, yet each one plays a vital role in building layers of flavor and texture. From the fluffy flour base to the rich peanut butter frosting, every component enhances the overall experience of this delightful cake.
- All-purpose flour (2 cups): The sturdy foundation that gives your cake structure and tenderness; gluten-free flour blends can be used if you need a gluten-free treat.
- Baking powder and baking soda (1 teaspoon each): These leavening agents ensure your cake rises perfectly fluffy.
- Ground cinnamon (1 teaspoon): Optional, but adds a warm, aromatic spice that complements the bananas beautifully.
- Sea salt (a pinch): Enhances all the sweetness and balances flavors; table salt works fine too.
- Unsalted butter (½ cup): Adds richness and moisture, but margarine or dairy-free options work for dietary needs.
- Granulated sugar and light brown sugar (½ cup each): Brown sugar adds depth with its molasses notes, while granulated sugar keeps the cake light.
- Vanilla extract (1 teaspoon): A classic flavor enhancer; swap for almond extract if you want a slight twist.
- Large eggs (2): Bind everything together; flax eggs offer a vegan alternative.
- Sour cream (½ cup): Keeps the cake moist and tender, with Greek yogurt as a handy substitute.
- Mashed overripe bananas (1 cup): The star ingredient for natural sweetness and banana flavor—the riper, the better!
- Mini chocolate chips (1 cup): Distribute sweetness and melty chocolate goodness throughout; dark chocolate chips or omitting chips can lighten the cake.
- Creamy peanut butter (1 cup): For the frosting, offering a rich, nutty contrast that’s irresistibly smooth; almond or sunflower seed butter can be swapped to accommodate allergies.
- Softened butter (¼ cup): Used in the frosting to create that creamy texture.
- Vanilla extract (1 teaspoon): Adds depth to the frosting’s flavor.
- Powdered sugar (2 cups): Sweetens and thickens the frosting; coconut sugar is a less-refined alternative if you prefer.
- Chocolate chips (¼ cup): For decoration to make the cake even more tempting.
How to Make Indulgent Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Preheat your oven to 350°F (175°C) and grease your cake pan well to ensure the cake releases easily after baking. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of sea salt. This step ensures your dry ingredients are evenly distributed and helps create a light, airy crumb in the finished cake.
Step 2: Cream Butter and Sugars
In a separate bowl, beat the unsalted butter, granulated sugar, and light brown sugar until the mixture becomes pale and fluffy. This creaming process incorporates air that gives your cake a tender texture. Take your time here, as the fluffier your butter and sugar mixture, the lighter the cake will be.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time to the butter-sugar mix, beating well after each addition. Follow with the vanilla extract. Eggs act as both a binder and leavening agent, contributing richness and structure. If using flax eggs, mix them well before adding them in to ensure even distribution.
Step 4: Incorporate Bananas and Sour Cream
Fold in the mashed bananas and sour cream (or Greek yogurt) gently. These ingredients bring moisture and a subtle tang to the batter, which balances the sweetness perfectly. Overripe bananas provide intense flavor and natural sweetness that’s hard to beat.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Overmixing can produce a dense cake, so keep it light and gentle. Once the batter is formed, fold in the mini chocolate chips carefully to prevent them from sinking to the bottom while baking.
Step 6: Bake the Cake
Pour the batter into your prepared cake pan and smooth the top. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. The aroma by this point will be irresistible, with the cinnamon and bananas filling your kitchen.
Step 7: Make the Peanut Butter Frosting
While the cake cools completely, prepare the peanut butter frosting. Beat together the creamy peanut butter, softened butter, vanilla extract, and powdered sugar until the mixture is smooth and fluffy. This frosting is creamy, nutty, and just sweet enough to pair perfectly with the banana cake.
Step 8: Frost and Decorate
Spread the peanut butter frosting generously over the cooled cake. Sprinkle the remaining chocolate chips on top for that final flourish of rich texture and chocolate bursts.
How to Serve Indulgent Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe
Garnishes
For an elevated presentation, try adding chopped peanuts or a drizzle of dark chocolate over the frosting. Fresh banana slices or a light dusting of cinnamon can also amp up both flavor and visual appeal, making it look as fantastic as it tastes.
Side Dishes
Pair your slice with a dollop of vanilla ice cream or a cup of freshly brewed coffee for the ultimate comfort combination. A simple bowl of mixed berries also complements the richness of the cake beautifully by adding a burst of acidity and freshness.
Creative Ways to Present
Slice the cake into mini portions and serve on small plates topped with a sprig of mint for a charming dessert at parties. Alternatively, try serving this cake as a layered trifle by cutting it into cubes and layering it with whipped cream and banana slices in a glass bowl, garnished with a sprinkle of chocolate chips.
Make Ahead and Storage
Storing Leftovers
Keep leftover Indulgent Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe stored in an airtight container in the refrigerator. It stays fresh and moist for up to 4 days. Let the cake come to room temperature or warm briefly before serving to bring the frosting back to its creamy best.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight, then allow it to sit at room temperature for 30 minutes before enjoying.
Reheating
If you want to enjoy your cake slightly warm, microwave slices for 10 to 15 seconds or place them in a warm oven (about 300°F) for 5 to 7 minutes. Be careful not to overheat, or the frosting might melt away completely.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas are perfect when thawed and mashed—they actually enhance the sweetness and moisture of this cake. Just make sure to drain any excess liquid before incorporating them into your batter.
Is it possible to make this Indulgent Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe vegan?
Yes, by substituting eggs with flax eggs, using dairy-free butter, and a plant-based sour cream alternative, you can create a delicious vegan version that still captures the rich, moist texture and flavors.
Can I make this cake gluten-free?
Definitely! Use a gluten-free flour blend in place of all-purpose flour. Make sure the other ingredients you choose, like baking powder, do not contain gluten. The cake texture may be slightly different but remains wonderfully satisfying.
How ripe should my bananas be?
The riper, the better! Bananas with lots of brown spots or even fully brown contribute intense sweetness and moisture, making your cake richer and more flavorful.
Can I substitute the peanut butter frosting with something else?
Of course. Cream cheese frosting or a simple vanilla buttercream are lovely alternatives if you want to try a different flavor profile or avoid nuts. However, the peanut butter frosting really makes this cake stand out.
Final Thoughts
There is something truly special about this Indulgent Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe that makes it feel like both a comforting classic and an exciting treat all at once. It’s easy enough to make any day but impressive enough to share at celebrations. I can’t wait for you to bake it, taste it, and fall in love with this perfect harmony of banana, chocolate, and peanut butter all over again.
Print
Indulgent Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Indulgent Banana Chocolate Chip Cake with Peanut Butter Frosting is a moist, flavorful dessert combining the natural sweetness of ripe bananas with rich chocolate chips and a creamy peanut butter frosting. Ideal for banana lovers and those craving a luscious, crowd-pleasing cake with a perfect balance of flavors.
Ingredients
Cake
- 2 cups all-purpose flour (substitute with gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (omit for a simpler flavor)
- 1 pinch fine sea salt (table salt can be substituted)
- ½ cup unsalted butter (use margarine or dairy-free butter for dairy-free version)
- ½ cup granulated sugar
- ½ cup light brown sugar (swap for dark brown sugar if desired)
- 1 teaspoon vanilla extract (almond extract for a twist)
- 2 large eggs (flax eggs for vegan alternative)
- ½ cup sour cream (Greek yogurt as a substitute)
- 1 cup mashed overripe bananas (the riper, the better)
- 1 cup mini chocolate chips (use dark chocolate chips or omit for a lighter cake)
Peanut Butter Frosting
- 1 cup creamy peanut butter (substitute almond or sunflower seed butter for nut-free version)
- ¼ cup softened butter
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (coconut sugar as a less-refined alternative)
- ¼ cup chocolate chips (for decoration)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy. This will take about 3-5 minutes using an electric mixer.
- Add Wet Ingredients: Beat in the vanilla extract and eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the sour cream and mix until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cake tender.
- Fold in Bananas and Chocolate Chips: Gently fold the mashed bananas and mini chocolate chips into the batter until evenly distributed.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Prepare Peanut Butter Frosting: In a medium bowl, beat the peanut butter, softened butter, and vanilla extract together until creamy. Gradually add the powdered sugar, beating continuously until the frosting is smooth and spreadable.
- Frost the Cake: Once the cake is completely cool, spread the peanut butter frosting evenly over the top. Decorate with the remaining ¼ cup chocolate chips for a lovely finish.
- Serve: Slice the cake into 8 or 8 equal slices and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Notes
- For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
- To make it vegan, substitute flax eggs for regular eggs and use dairy-free butter and vegan sour cream alternatives.
- If you prefer less sweetness, reduce the granulated and brown sugar slightly.
- Riper bananas provide more sweetness and moisture – the darker the peel, the better.
- For nut-free frosting, substitute peanut butter with sunflower seed butter or another seed butter.
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
