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 and when my mom wasn’t looking, a sprinkle of chocolate chips, silently procured from the kitchen pantry cupboard also 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.
Like this Peanut Butter Banana Chocolate Chip Cake recipe?
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- 1 cup white sugar
- ½ cup smooth peanut butter
- ½ cup vegetable oil
- 2 eggs beaten
- 3 medium ripe bananas mashed
- 2 1/4 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup orange juice
- 1 cup chocolate chips
- 1 cup chocolate chips
- 1/3 cup whipping cream
- 1 tbsp peanut butter
- 4 - 5 tbsp icing sugar powdered sugar
- a few drops of milk
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.
Melt together in a double boiler.
Pour or spread the ganache over the cake.
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.
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