Banana Chocolate Chip Cake with Peanut Butter Frosting.


Oh hello, cake it’s been a long time.

It’s not like I’ve been ghosting as a healthy baker, cook, and eater.

No, that would be silly.  And false. Want proof? Here it is in all it’s peanut-butter-frosted, chocolate chip studded banana-scented glory. Fair warning: This cake is heavy. I’m talking maybe should have spent more time doing light reps with free weights in the gym heavy. (I found that it was less heavy once inside bellies, so perhaps the tactic here is to simply eat the cake, instead of attempting to carry it around.)


For all the lovers of banana bread out there, who maybe like to toast a slice and spread it with Nutella or peanut butter, this is the cake for you.  Because what this cake is, at it’s core, is a very moist, rich banana bread, dressed up in peanut butter frosting.

And you know what? There’s nothing wrong with that.

Recipe on the following page. 

Banana Chocolate Chip Cake with Peanut Butter Frosting
Recipe barely, hardly adapted from Bon Appetit

3 cups flour, plus more for pan
2 teaspoons baking soda
1 teaspoon coarse salt
1 ½ cups white sugar
1 cup (2 sticks) unsalted, room temperature, plus more for greasing the pan
½ cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
2 cups mashed, ripe bananas
1 cup sour cream
1 bag mini chocolate chips (10-12oz.)

2 cup creamy, non-natural peanut butter like Jif or Skippy
1 ½ cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
Chocolate shavings for garnish, optional, but highly recommended

1. Grease and flour two 8” x 8” baking pans with extra butter and flour.  Preheat oven to 350 degrees Fahrenheit.

2. In the bowl of a stand-up mixer, beat sugar, butter, and brown sugar together until light in color, about 3 minutes. Add eggs and vanilla and beat to combine. Add flour, baking soda, and salt and mix on low speed until just combined.

3. Add bananas, sour cream, and chocolate chips and mix until just combined. Divide batter between pans and spread evenly. Bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Set aside to cool completely before removing from the pan.

4. In the bowl of a stand-up mixer, combine peanut butter, powdered sugar, butter, and vanilla to make a frosting. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Spread 1 ¼ cup of frosting on top of the first cake, and invert the second cake over it. Frost cake with remaining frosting and garnish. Store in refrigerator until 1 hour before serving.


2 thoughts on “Banana Chocolate Chip Cake with Peanut Butter Frosting.

Leave a Reply to sharlo Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s