Banana Peanut Butter Cake (With Chocolate Chips)
on Dec 11, 2024
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This banana, peanut butter cake has been my nephew’s favorite birthday cake for years. Over time, I’ve reduced the sugar after reader feedback. It’s such an easy (virtually foolproof!), moist and crowd pleasing cake with just the right amount of banana, peanut butter and chocolate in each bite.
I hope this becomes a family favorite for you too!
Why you’ll love it
This recipe for banana peanut butter cake (with chocolate chips!) is based on a similar simple layer cake I ordered many years ago in a tiny café in Nottingham England called Homemade. The cake was moist (even a little gooey) and with just the right amount of banana, peanut, chocolate, and frosting in each bite.
It was actually really hard to know what to call this cake. You bite into it and think “Ooh, a peanut butter cake. No wait, it’s a banana cake. Or is it a chocolate cake?” The truth is, all three of the flavors come through fairly intensely in each bite. One reader described it like eating peanut butter M&Ms… but in cake form!
The cake is deliciously moist and will keep well for several days. 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.
This cake used to be on the sweeter side, but I’ve reduced the sugar in the cake batter considerably since posting my original version. I think it’s just perfect now, and I hope you agree!
This banana and peanut butter cake is:
- packed with all 3 flavors. It has just the right amount of banana, peanut, butter and chocolate. And the perfect level of sweetness. Try it and see!
- easy to make. Not a layer cake expert? Don’t worry, this is so easy – almost foolproof – to make.
- a crowd pleaser every time! Make this for your next birthday, afternoon tea, or holiday gathering. No one will be complaining!
- easy to make ahead, store, or freeze. This cake is on the moister side, and will keep very well for at least 3 to 4 days.
About the ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
The ingredients you’ll need to make this cake are surprisingly simple. As well as the usual all purpose flour, baking powder, baking soda and eggs, you’ll need:
Light brown sugar: We’ll use light brown sugar in this cake to add moisture and subtle caramel-y flavor. If you only have dark brown sugar, I suggest mixing it in equal parts with regular white sugar to avoid adding too much moisture and density to the cake.
Butter: Go with unsalted butter if you can, so that you can control the amount of salt yourself.
Greek yogurt: It might surprise you to see this in the list of ingredients. This ‘hidden secret’ ingredient adds moisture and flavor. I always prefer Greek yogurt but regular natural yogurt, or even sour cream will work, too.
Ripe bananas: This peanut butter banana cake recipe is perfect for using up old bananas (Got more? Try air fryer banana bread, Greek yogurt banana muffins, or pineapple banana cake with cream cheese frosting as well). You’ll need a cup and a half, or around three large ripe bananas for this recipe.
Peanut butter: I like to use crunchy natural peanut butter for some texture. Smooth works too, however, if that’s what you have.
Peanuts: To scatter over the top. I like to use salted for a ‘salted caramel’ effect.
For the frosting
You just need 6 simple pantry baking ingredients for the peanut butter frosting: peanut butter, soft butter, vanilla essence, milk, powdered sugar (icing sugar) and cocoa powder. I would go for an unsweetened dutch process cocoa powder for best results. Natural cocoa powder is fine, too.
How to make a banana peanut butter cake
I used to be a bit afraid of making layer cakes. But this one is SO easy to make. No careful folding or precise piping of frosting – yay!
You’re just 5 steps away from peanut butter-y, banana-y, chocolate-y heaven:
Firstly, combine the dry ingredients in a medium bowl and set aside.
Then add the butter and sugar to a second medium bowl.
Beat the butter and sugar together with a hand-held electric whisk until light and fluffy (2 or 3 minutes).
Then beat in the eggs one by one.
Beat in the other ‘wet’ ingredients – in other words the mashed bananas, Greek yogurt, and peanut butter. The cake batter might appear a bit curdled. That’s OK!
Fold in the flour mixture little by little. Then also fold in the chocolate chips.
Divide the batter between two cake pans lined with baking paper.
Bake the cakes for 35 to 40 minutes.
Let them cool completely first in the pan and then on a wire rack. You can make the frosting in the meantime!
To make the frosting, simply whisk the soft butter into the peanut butter. Then mix in the milk.
Finally, mix in the powdered sugar and cocoa, half at a time.
Use half of the peanut butter chocolate frosting to sandwich the cakes together. Spread the rest over the top of the cake.
Sprinkle with peanuts to serve!
Helen’s Top Tips
- Scrape down the bowl regularly with a silicon spatula as you’re beating the butter and sugar together.
- Be careful not to overmix when adding the flour. This can make the cake tough.
- If you have to bake each cake layer on a different shelf in the oven (I do!), swap them around about three quarters of the way through cooking – for even baking.
- You’ll know when the cake is done when it’s springy to the touch and a skewer poked into the center comes out without raw batter on it.
- If the cakes are not quite completely cool after you’ve made the frosting, you can put them into the refrigerator for 5 to 10 minutes to speed up the process!
- You can adjust the consistency of the frosting by either adding a drizzle more milk if it’s on the dry side, or more powdered sugar if it seems too runny.
- If you’re making the peanut butter and banana cake ahead, sprinkle the peanuts on top just before serving.
More things to know (FAQs)
When I first made this cake I was a little surprised to find that it 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 it’s never lasted any longer!
Store it in an airtight container in a cool place. If the weather is on the warmer side put it in the fridge in an airtight container. Take it out of the fridge an hour or two before serving to let it come back to room temperature.
Would you like to freeze the two cake layers and then defrost them and make the icing later? Simply let cool completely, wrap well in several layers of plastic wrap and aluminium foil and freeze for up to 6 months.
If you’d like to freeze some or all of the already-frosted cake, that’s fine, too. Just pop it into the freezer uncovered for around 4 hours or until frozen. Then take it out and wrap it in several layers of plastic wrap followed by aluminium foil. Pop it into a freezer bag or large sealed container for extra protection if you like and freeze for up to 6 months.
It’s best to freeze it without the peanuts on top.
I think this cake works perfectly by itself, but if you’re so inclined add a scoop of ice cream or whipped cream. Why not?
It’s a pretty versatile cake that works well for a picnic or gathering with friends and family, but also as a birthday cake for peanut butter, banana and chocolate lovers!
Generally speaking, you can substitute gluten free flour for all-purpose in a ratio of 1:1 as long as it contains a binding agent such as xanthan gum. If it doesn’t contain xanthan gum add 1/4 teaspoon for every cup of flour. So use around 2/3 of a teaspoon in this cake.
I’ve never tried making this with whole-wheat flour, but I’m confident it would work. I’d start by replacing half the flour. If the mixture seems too thick (doesn’t drop easily off a big spoon) just drizzle in a little bit of milk until you have the right consistency.
Give it a try and let me know how you get on!
After feedback from readers I reduced the sugar in the first version of this banana, chocolate peanut butter cake recipe by 1/2 a cup. I think that’s the ‘sweet spot’. However some readers have reduced it to as little as just 1/2 a cup and have reported good results. If you want to try this, start by reducing the sugar by around 25%, and go from there.
If you’d like to try one of my ‘healthier’ cakes some time as well, may I suggest this 30-minute healthy chocolate cake, these incredible blueberry muffins, or this pumpkin and pear loaf cake?
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. Fudgy strawberry brownies are delicious, too!
- If you’re looking for another layer cake, it’s just got to be this perfect chocolate orange cake. It always steals the show!
- If you have friends or family coming over, may I suggest either this lemon mascarpone cake or this sticky blueberry lemon curd cake? Both absolutely delicious!
Or have a browse of all my cakes here.
Banana Peanut Butter Cake (With Chocolate Chips)
Equipment
Ingredients
For the cake
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 cup unsalted butter, (2 sticks or 16 tablespoons, 225 grams), softened
- 1 cup light brown sugar
- 2 large eggs
- ½ cup Greek yogurt, (Substitute with regular plain yogurt or even sour cream)
- 1½ cups mashed ripe bananas, (about 3 large bananas)
- ⅓ cup peanut butter, (I prefer natural and crunchy)
- 1 cup chocolate chips, (I like semi-sweet or dark chocolate)
- salted or unsalted peanuts, crushed or whole – for decorating (optional)
For the frosting
- ½ cup peanut butter
- 2 tablespoons butter, softened (1 ounce)
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1½ cups powdered sugar, UK: icing sugar
- ¼ cup unsweetened cocoa powder, (Dutch process or natural)
Instructions
- Preheat the oven to 350F/175C (fan oven). If using a conventional oven, increase to 350F/180C) . Lightly grease 2 x 8-inch (20cm) round cake pans with butter, or line with baking paper instead.
- Combine the flour, salt, baking powder and baking soda in a medium bowl, then set aside.2½ cups all-purpose flour, 1 teaspoon salt, 1½ teaspoons baking powder, ¾ teaspoon baking soda
- Beat the butter and sugar together in another medium bowl with an electric whisk until light and fluffy (2 to 3 minutes). Scrape down the sides with a silicon spatula regularly.1 cup unsalted butter, 1 cup light brown sugar
- Whisk in the eggs one at a time.2 large eggs
- Beat in the yogurt, bananas and peanut butter until smooth.½ cup Greek yogurt, 1½ cups mashed ripe bananas, ⅓ cup peanut butter
- Stir in the flour little by little with a wooden spoon until totally mixed in. Finally, fold the chocolate chips through the batter.1 cup chocolate chips
- Divide the batter equally between the two pans and smooth down. Then bake for 35 to 40 minutes, or until the cakes are springy to the touch and a skewer or small sharp knife poked into the center 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 with an electric handheld whisk. Then whisk in the milk little by little.½ cup peanut butter, 2 tablespoons butter, 1 teaspoon vanilla extract, 3 tablespoons milk
- Fold in about half the powdered sugar (icing sugar) and cocoa, then whisk until well combined. Whisk in the rest until the frosting is smooth and spreadable. If too dry, add a drizzle more milk, if too wet, add a little more powdered sugar.1½ cups powdered sugar, ¼ cup unsweetened cocoa powder
- 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!)salted or unsalted peanuts
I think I just found my new favourite cake recipe. Absolutely delicious 🤤
Sooo thrilled to hear this, Caroline! This has always been one of my niece’s and nephew’s favorite cake recipe too – it’s featured as many birthday cakes over the years. So happy you liked it too 🙂
Can you nix the sugar and it still work? I’m thinking of making this for my son’s 1st birthday smash cake!
Hi Maddie! Do you mean you’d like to reduce the sugar? That should be fine! Try about 25 to 30% less sugar. I hope you enjoy it!
Oooops sorry forgot to hit the star button.
Ahhh thank you so much – I really appreciate it! 🙂
Hi Helen. I have not made many cakes but I did this one to take to work as we always take cakes in on our birthdays. It got demolished I was very happy with the way it turned out and tasted. Thank you
Incredibly happy to hear that it went down so well, Kevin, and thank you so much for taking the time to let me know 🙂 Happy belated birthday!!
I’m excited to try this soon! Do you use natural peanut butter or sweetened? Would you alter the sugar volume if using one or the other? ThBks !
Hello Amy! I’m so happy you’re going to try this. It’s an old favourite for sure! These days I tend to add less sugar to my cakes. This is definitely on the sweeter side, so I’d make it with unsweetened peanut butter. You could also get away with adding a bit less sugar to the cake on the whole if you like. Enjoy!
Very very good. I switched up a few things because I didn’t have them and still got a amazing result!!!
I didn’t have greek yogurt, so I skipped it, still had moisture! and Put in about half the brown sugar because didn’t have enough left, still a good result.
I did put in double of the baking powder (3 teaspoons) because I always feel my cakes don’t rise enough when I use the amount on most recipes… but that is just me.
AMAZING RECIPE, my family absolutely loved it!
Was wondering if anyone tried changing the regular flour to oatmeal flour to make a healthier version?
Hello Julia, and thank you so much for the great feedback. So happy you liked this cake so much, and it’s really helpful to hear your changes. It sounds like the sugar can easily be reduced in this, which I much prefer these days anyway 😉 I’m not sure about the oat flour. Maybe you could try half wholemeal flour and half oat and see how that goes? I think it would work, actually. Do let me know if you ever try it! 🙂 P.S. You may like this chocolate orange cake too?
Omg!!!!!!
This recipe is amazing!! I’ll be making it again for sure. I didn’t have quite enough light brown sugar so used 1 cup light brown and the rest dark brown sugar. I also swapped the butter in the cake for flora buttery. The result was a really light, amazingly delicious cake. And the icing…. oh my…. just like eating peanut m and ms.
Thank you so much for sharing this recipe (although it may be a little dangerous for our waistlines!!)
Thanks, Louise! This is one of my all-time favourite cakes too! No worries with the sugar – in fact this is a pretty sweet cake so you could probably get away with reducing it a bit. So happy you enjoyed it as much as I do! 🙂
P.S. You might also like my 6-ingredient gooey Swedish chocolate cake – it’s a legend although I say it myself 😉
A delicious combination of some of my favourite things! Easy and quick to bake and super tasty. With just the right balance of each flavour. The icing tips it into being super sweet so I needed to eat the cake with a big strong mug of tea! I think it would also work well in a bread tin (Or 2 – u could freeze one) without the icing for an everyday treat and in a cake tin with the icing for more of a birthday or weekend treat. Thank you!
Me again! I rated it 5 stars but it came up as 4 and I can’t seem to amend that, sorry.
Hi Melissa! No worries – thanks so much for letting me know. I can amend it at my end! 😉
Hi Melissa! This is one of my favourite flavour combos too which is why I really wanted to try and come up with a cake like this. I’m so glad you enjoyed it! You’re right though that it’s quite sweet with the icing. This is definitely one of my sweeter cakes. In case you’re interested you’ll find that most of my newer recipes are made with much less sugar. My Italian apple cake is a particular favourite of mine and isn’t too sweet!
P.S. Also thanks for the suggestion to try baking in a loaf tin without the icing – love it!
I used 1/2 cup of brown sugar since I only had vanilla yogurt (sweet) and I only use really ripe bananas for recipes like this. 1 1/2 cups of sugar is just too much, especially if topped with frosting. Anyway, the cake was absolutely delicious; super moist and flavourful. My family loved it. Also super easy to make (spur of the moment decision on my part to bake today). Thank you for the recipe. Really came in handy!
Hi Vicky! I’m so happy you enjoyed this cake so much! It’s still one of my favourites. I posted this recipe a very long time ago and it’s interesting you say you got away with adding less sugar because these days I ALWAYS reduce the amount of sugar in my cakes. Try some of my more recent cake recipes and you’ll see that they are far less sweet (my vanilla cupcakes are pretty good although I say it myself!)
Anyway, thanks so much for your review – I really appreciate it!
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!