Peanut Butter Banana Chocolate Chip Cake
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Peanut Butter Banana Chocolate Chip Cake. One of our very best recipes to use that never ending supply of over ripe bananas on your kitchen counter.
Our mission continues to find new ways to use up those brown speckled bananas that are always on the counter top. We have featured chocolate banana breads, banana cake, banana muffins and banana cupcakes to name a few but today, peanut butter enters the mix.
The idea is inspired by the many peanut butter and banana sandwiches I ate as a kid. When my mom wasn't looking, I'd add a sprinkle of chocolate chips.
Those were silently and stealthily procured from the kitchen pantry cupboard to made their way into many a sandwich.
This cake deliciously combines all three elements into a great dessert cake to end any meal or at a weekend brunch.
Love homemade cakes from scratch? We've put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.
Like this Peanut Butter Banana Chocolate Chip Cake recipe?
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Originally published May 2013. Updated April 2020.
Peanut Butter Banana Chocolate Chip Cake
Peanut Butter Banana Chocolate Chip Cake - one of our very best recipes to use that never ending supply of over ripe bananas on your kitchen counter.
Ingredients
For the cake
- 1 cup white sugar
- ½ cup smooth peanut butter
- ½ cup vegetable oil
- 2 eggs, beaten
- 3 bananas, medium to large size, very ripe and mashed
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup orange juice
- 1 cup chocolate chips
For the Chocolate Ganache Glaze
- 1 cup chocolate chips
- ⅓ cup whipping cream
For the Peanut Butter Glaze
- 1 tablespoon peanut butter
- 4 tablespoon icing sugar, powdered sugar
- 1 teaspoon milk, a few drops at a time
Instructions
To prepare the cake
- Preheat oven to 350 degrees F.
- Beat sugar, peanut butter and oil in a bowl. beat the eggs well, then fold in the mashed bananas.
- Sift together dry ingredients and fold into banana mixture alternately with the orange juice.
- Fold in the chocolate chips.
- Pour batter into well greased and floured bundt pan or funnel cake pan. Bake for 50-60 minutes until a toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.
- Cool completely before topping with chocolate ganache and peanut butter glaze.
To prepare the Chocolate Ganache Glaze
- Melt together in a double boiler.
- Pour or spread the ganache over the cake.
To Prepare the Peanut Butter Glaze
- Combine the peanut butter and icing sugar.
- Add a few drops of milk at a time until the glaze reaches a thick but pourable consistency.
- Drizzle the glaze over the chocolate ganache.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
16 servingsAmount Per Serving Calories 386Saturated Fat 11gCholesterol 31mgSodium 226mgCarbohydrates 52gFiber 2gSugar 32gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
This is a fantastic cake. Great way to use up bananas. I am not really fond of bananas and this was lovely, a nice flavour of banana but not too much. Easy to make.
Thanks for anther great recipe. Love this blog.
Promising and no fail trio ! Thank you !
To make this a gluten free cake would I be better to add eggs or xantham gum or?
No idea. I don't really bake gluten free.
Best way to store? Thanks