It’s hard to go wrong combining peanut butter, banana and chocolate, but I’ve been on a mission to make a proper layer cake with these flavours!
I’ve been wanting to make this ever since I had something similar in a café in Nottingham, England. If ever you happen to be passing through this fine city, forget Robin Hood and Sherwood Forest and hotfoot it to this cake shop instead. It’s called Homemade and it’s got the sort of cake collection in its window that you could stand there drooling over for hours. And yes, of course I’m talking from experience.
In the meantime, I’ve managed to come up with something quite similar to one of their most popular cakes for you .. a peanut butter, banana and chocolate chip cake. 🙂
Although I’m not sure you can go too wrong with this marriage-made-in-heaven trio of flavours, I didn’t want to end up with a regular banana bread packaged up in a different way. I wanted something with the texture of a proper two-tiered cake. And while I’m not usually one to blow my own trumpet, I have to say that I think I nailed it!
So this peanut butter, banana and chocolate chip cake has a nice firm structure, like all good sandwich cakes should, but it isn’t in the least bit dry. You bite into it and think “Ooh, a peanut butter cake.” “No wait, it’s banana.” “Or is it chocolate?” The truth is, all three of these flavours come through fairly intensely in each bite.
Then there’s the icing on the cake … erm, that’d be the frosting! More peanut butter and more chocolate – nothing to complain about there.
I was a little surprised to find that this cake still tasted just as good 4 days after I’d baked it. Just as moist and tasty. As for how long it might last after that – I’m afraid I’ve no idea because we polished it off before we could find out!
So I’m very pleased (and rather proud of myself, I must say) to add this cake to my meagre collection of layer cake recipes.
I used to be a bit afraid of making layer cakes. I thought they would be a lot more difficult than they actually are.
But if you’re a bit nervous too, there’s really no need to worry. This one’s SO easy to make. No careful folding or precise piping of frosting. Just whisk it all together and spread that delicious frosting on top.
Serves: at least 10
- 300 grams / 10½ ounces (2.5 cups) plain flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 220 grams / 8 ounces (2 sticks) unsalted butter, softened
- 300 grams (10½ ounces or 1½ cups) light brown sugar
- 2 large eggs
- 125 ml (4.4. ounces or ½ a cup) Greek yoghurt
- 3 ripe bananas, mashed
- 75 grams (2½ ounces or about ⅓ cup) peanut butter
- 175 grams (6 ounces or about 1 cup) chocolate chips
- salted or unsalted peanuts (crushed or whole) - for decorating (optional)
- 135 grams (½ cup) peanut butter
- 2 tablespoons soft butter
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 200 grams (about 1½ cups) powdered / icing sugar combined with 30 grams (about ¼ cup) unsweetened cocoa powder
- Preheat the oven to 175C / 350 F. Lightly grease 2 x 8-inch round cake tins with butter.
- Combine the flour, baking powder and baking soda in a large bowl, then set aside.
- Beat the butter and sugar together with an electric whisk until light and fluffy, then whisk in the eggs one at a time.
- Beat in the yoghurt, bananas and peanut butter, then stir in the flour little by little with a wooden spoon until totally mixed in. Finally, fold the chocolate chips through the batter.
- Divide the batter between the two greased tins, then bake for about 40 minutes or until golden brown. Let cool for a while, then turn out onto a wire rack to completely cool.
- Whisk together the peanut butter, butter and vanilla, then whisk in the milk little by little.
- Fold in about half the icing sugar and cocoa, then whisk until well combined. Whisk in the rest until the frosting is smooth and spreadable*.
- When the cakes are completely cool, spread half of the frosting on the top of one, then place the other cake on top. Spread the rest of the frosting over the top of the cake, then decorate with peanuts (if using). Will keep in an airtight container for at least 4 days (possibly longer - never lasted that long!)
*Add more icing sugar if still too runny; add more milk if too thick.
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