Are you looking for a dessert that is both indulgent and satisfying? Look no further than this peanut butter chocolate banana cake recipe! This cake is the perfect combination of sweet and savory flavors, and it is sure to satisfy even the most discerning palates.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9-inch cake pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, beat together the mashed bananas, peanut butter, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared cake pan and smooth out the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
Serving Size: 1 slice (1/8 of the cake)
Calories: 420
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 380mg
Total Carbohydrates: 57g
Dietary Fiber: 4g
Sugars: 37g
Protein: 8g
Cooking Time
Preparation Time: 20 minutes
Cooking Time: 35-40 minutes
Total Time: 1 hour
Equipment
- 9-inch cake pan
- Cooking spray
- Medium bowl
- Large bowl
- Electric mixer
- Spatula
- Wire rack
Serving Suggestions
This peanut butter chocolate banana cake is delicious on its own, but it can also be served with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling extra indulgent, try drizzling some chocolate sauce on top!
Variations
If you want to mix things up, try adding some chopped nuts, like peanuts or walnuts, to the batter. You could also swap out the semisweet chocolate chips for white chocolate chips or peanut butter chips for an even more peanut buttery flavor.
Substitutions
If you don’t have any ripe bananas on hand, you could substitute unsweetened applesauce instead. You could also use almond butter or sunflower seed butter in place of the peanut butter if you have a peanut allergy or just prefer a different flavor.
Storage
This cake will keep well in an airtight container at room temperature for up to 3 days. Alternatively, you could store it in the refrigerator for up to a week.
Tips
- Make sure your bananas are very ripe for the best flavor and texture.
- Don’t overmix the batter or your cake will be tough.
- If you don’t have a wire rack, you can cool the cake in the pan, but it may take longer to cool.
Notes
This recipe makes 8 servings.
Frequently Asked Questions
Can I make this cake gluten-free?
You could try using a gluten-free flour blend in place of the all-purpose flour, but I haven’t tested this recipe with gluten-free flour so I can’t guarantee the results.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it at room temperature before serving.
Can I use natural peanut butter in this recipe?
You could use natural peanut butter, but the cake may be a bit more dense and crumbly since natural peanut butter tends to have a thinner consistency than regular peanut butter.
Personal Thoughts
I absolutely love this peanut butter chocolate banana cake recipe! The combination of flavors is so decadent and delicious, and it always satisfies my sweet tooth. I also love how easy it is to make – it’s the perfect dessert to whip up for a dinner party or special occasion. I highly recommend giving this recipe a try!