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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!)
Notes
Nutrition
tricia says
one question about baking time. Is it 20 or 40 minutes? This recipe has two different baking times noted.
Thanks!!
Helen says
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!
Kerry says
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!
Helen says
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!
Nancy Buchanan says
This cake could definitely be dangerous but one I know my family and I will love!!!!
Helen says
Hi Nancy! Dangerous is definitely the word!!!
Amy Nash says
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.
Helen says
It’s a lovely city, Amy, and I really hope you do get to visit it some day!
Thanks for the top rating!
Suraiya says
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. 🙂
Helen says
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!
Claudia says
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
Helen says
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!
Elizabeth says
Could you please provide equivalents for bakers using cups teaspoons etc?
Helen says
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!