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
Scale
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.
