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 cake ever since I had something similar in a café in Nottingham, England called Homemade (worth a visit!).
I’m a big fan of any kind of peanut butter, chocolate and banana cake recipe as you’ll see from other recipes on the blog: banana sheet cake with peanut butter fudge frosting, 5-minute chocolate banana nice-cream (the healthy option), banana and chocolate peanut butter swirl cake
So I’ve managed to come up with a unique layer cake recipe that’s 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 recipe
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 what does this cake taste like – peanut butter, banana, or chocolate?
So this cake could be a banana peanut butter cake with chocolate, a chocolate banana cake with peanut butter, or whatever you want to call it.
The truth is, all three of the flavours come through fairly intensely in each bite.
The cake has a nice firm structure, like all good sandwich cakes should, but it isn’t in the least bit dry.
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.
How to make a peanut butter, banana and chocolate cake
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 pb banana chocolate cake is SO easy to make. No careful folding or precise piping of frosting.
Basically, you’re just 5 steps away from peanut butter-y, banan-y, chocolate-y heaven:
Step 1: Combine the dry ingredients and set aside.
Step 2: Cream butter and sugar and whisk in the eggs.
Step 3: Beat in the other ‘wet’ ingredients, so in other words the mashed bananas, Greek yogurt, and peanut butter.
Step 4: Stir in the flour mixture and the chocolate chips, pour into 2 baking tins and bake.
Step 5: After cooling completely, make the frosting and spread over the top. Sprinkle with peanuts to serve!
How long does the cake last?
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 Scrummy Lane’s collection of layer cake recipes.
More cakes to impress with
- No one can believe this ooey, gooey 30-minute chocolate cake is healthy! You can serve it plain or turn it into a birthday cake. I once turned it into a digger or ‘construction cake’ like these ones for my son’s birthday and it was wonderful!
- When I want an easy crowd pleasing cake for guests I nearly always choose this Italian apple cake or this 6-ingredient Swedish chocolate cake.
- If you have friends or family coming over for morning or afternoon tea and cake, may I suggest either this lemon mascarpone cake or this sticky blueberry lemon curd cake? Both absolutely delicious!
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Peanut butter, banana and chocolate chip cake
Ingredients (UK/Australia? Click below for grams/ml)
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
- 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!)