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 something like this peanut butter, banana and chocolate chip cake 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 .. this delicious peanut butter, banana and chocolate chip cake. 🙂
NOT just another banana bread!
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!
Peanut butter, banana and chocolate in every bite!
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.
Try this chocolate orange cake too!
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.
This peanut butter, banana and chocolate chip cake is such an easy bake!
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.
Enjoy! 🙂
Peanut butter, banana and chocolate chip cake
Ingredients
For the cake
- 2 1/2 cups plain flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 16 tablespoons unsalted butter (2 sticks), softened
- 1 1/2 cups light brown sugar
- 2 large eggs
- 1/2 cup Greek yogurt
- 3 ripe bananas mashed
- 1/3 cup peanut butter
- 1 cup chocolate chips
- salted or unsalted peanuts crushed or whole - for decorating (optional)
For the frosting
- 1/2 cup peanut butter
- 2 tablespoons soft butter
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 1/2 cups powdered / icing sugar combined with 30 grams (about ¼ cup) unsweetened cocoa powder
Instructions
-
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 35 to 40 minutes or until the cakes begin to pull away from the sides of the pan and a skewer poked into the centre comes out without raw batter on it. Let cool for a while, then turn out onto a wire rack to completely cool.
For the frosting
-
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!)
Recipe Notes
Frosting recipe slightly adapted from this recipe on Food.com.
*Add more icing sugar if still too runny; add more milk if too thick.
Related Posts:
Now this is definitely my kind of cake! I just love the combination of chocolate, banana and peanut butter. It’s actually one of my favourite smoothies to male.
Wow – these flavours in a smoothie! Now there’s an idea!!
This cake is gorgeous, Helen! Love anything with chocolate and PB! Looks delicious and sounds like the perfect afternoon treat with a cup of coffee! 🙂
Thanks, Jess! I take that as a HUGE compliment coming from one of the best cake-bakers in the UK.
P.S. When will I be seeing you on the bake-off?
Hi Helen, looks like a winner in my book, who could not resist these flavors. Love that it is a layered cake. Yum! Pinned!
Thank you, Cheri (and thanks for pinning too!) So glad you like this!
Oh Helen! I can practically taste how moist this cake is! Seriously, who doesn’t love chocolate, banana, and peanut butter?! Crazy people, that’s who 😛 This may be a dessert, but I would totally have this for breakfast too!
Oooh, now there’s an idea! A big fat piece of this for brekky. I love you, Kathleen! 🙂
😂You’re kiling me Helen!! That first photo…made me weak at the knees!!! PS that frosting recipe looks awesome. I’m saving this to try soon! N x
I’ve been eating this all week (naughty naughty) so I think I’d better stop now, but definitely making it again. Glad you like it too!!! 🙂
C’est drôle que tu parles de Nottingham, c’est la première ville que j’ai vu en UK. J’avais 13 ans et je suis allée dans une famille d’accueil.La famille m’amenè visité la foret de Robin Hood! C’est dommage que à l’époque il n’existe pas encore cet café. J’aurais bien aimé gouté ton gâteau. Ta recette est somptueuse et J’aime bien ce type des défis, tu as bien réussie ! Bon weekend Helen!
Tu es allee a Nottingham??? Wow! J’ai grandi a cette ville. Tu aurais pu reste avec ma famille!
Je suis ravie que tu aimes le gateau. Merci pour le compliment, Eva! 🙂
The texture is so interesting! Plus who in their right mind doesn’t love the chocolate and peanut butter combination!? 😀 I’d be all over this!
Thanks, Lorraine! 🙂
You had me at peanut butter and chocolate and the banana just takes it over the edge. I can only imagine how good this is, until I make it 🙂
Hope you do make it, Janette! 🙂
Beautiful! It really does have all the best things!
Thanks, Chrissy!
Forget dinner, I just want this cake. I can just imagine the flavors and I can see how moist it is. We can visit the Sherwood forests but it is not every day that you get to try a cake like this. Just pinned this little beauty!
i’m with bams! cake for dinner sounds like a plan. peanut butter has protein so that’s good enough, right? LOL
Of course that’s good enough … for a treat, at least!
Well, as Lindsay pointed out, this has got protein in it … so it’s OK to have it for dinner, right?
I can eat this cake every day! Perfect combination of flavors! Love the texture. Pinning to try it!
I DID eat it every day for a while!! Oops! 🙂
I have a basket of overripe bananas on my counter at this very moment – I think it’s a sign that I NEED to make this cake! What a great idea to dress up the humble banana with all of that chocolate and peanut butter goodness…
It’s definitely a sign, Marissa! 🙂
I love these 3 flavors together, and this cake looks so moist and decadent! I’d love a big ole slice!
Hi Marcie! Sending one over …
Cant beat this recipe. So delcious, thanks for sharing.
Simon
Hi Simon. So glad you like this! It’s one of my favourite cake recipes, too!
Could you please provide equivalents for bakers using cups teaspoons etc?
Hi Elizabeth! Just about to update the recipe with cups etc. as requested. I think I’ll start including cup measurements as well from now on – seems to be a common request! Good luck with the cake – one of my favourites!
Delicious recipe! Can margarine be used as a substitute? I can’t have my cake and eat it, but is all this butter necessary?
Thanks,
Claudia
Hi Claudia, glad you like the recipe. This is one of my favourite cakes! I would stick with butter rather than margarine, but if you wanted to you could experiment with replacing some of the butter with apple sauce. I have no idea if it would work as I haven’t tried it but I know others have success with this substitution. Or you could keep the butter and just try to have a smaller piece!!! Good luck!
my story: over ripe bananas in my kitchen looked up for a recipe, yours popped up one hour later an amazing cake was staring at me. i put 150 grams of butter and it turned out just fine. Thanks for the recipe. 🙂
So pleased to hear this, Suraiya. Thank you so much for popping in and letting me know. I have 3 super overripe bananas in my kitchen. Maybe I should make this too!
I would love to visit Nottingham! It’s so fun to recreate things inspired by travels when we return home. This cake looks absolutely delicious, and I’m like you – for a long time I found layer cakes somewhat intimidating to make, although really they aren’t that bad.
It’s a lovely city, Amy, and I really hope you do get to visit it some day!
Thanks for the top rating!
This cake could definitely be dangerous but one I know my family and I will love!!!!
Hi Nancy! Dangerous is definitely the word!!!
I made this cake for my fiance’s birthday, ended up taking leftovers to work where it was raved over. I just made another last night as my co-workers keep asking about it (and even brought me some ripe bananas to further encourage). Definitely a recipe I will save to make for future occasions!
Hi Kerry, thank you so much for taking the time to pop back and tell me this. I couldn’t believe this cake turned out so well the first time I made it. It was a bit of an experiment, but I was so glad it turned out like I was hoping. SO happy to hear you enjoyed it, and that your co-workers got so excited about it. Well, good cake is always worth getting excited about really, isn’t it? Must make it again soon myself!
one question about baking time. Is it 20 or 40 minutes? This recipe has two different baking times noted.
Thanks!!
Hi Tricia! Oh, so sorry! I’m so glad you brought that to my attention – I’ll change it in the recipe. It’s 40 minutes. Actually it should say 35 to 40 minutes depending on your oven. Just keep an eye on it from about 30 minutes. The cakes are done when they begin to pull away from the sides of the pans and a skewer poked into the middle comes out without any raw batter on it.
I hope you enjoy the cake – one of my eternal favourites! Good luck!