Banana Chocolate Chip Cake with Chocolate Peanut Butter Frosting
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Banana Chocolate Chip Cake with Peanut Butter Chocolate Frosting is the perfect snack cake to enjoy as an afternoon treat, or serve at your next gathering. It combines the sweetness of bananas with semi-sweet chocolate chips and the creamy goodness of peanut butter chocolate frosting.
Finish with a sprinkle of sea salt flakes for the ultimate, easy-to-make-dessert that everyone will fall in love with!
Do not let the long list of ingredients intimidate you. This peanut butter banana cake recipe is super easy to make and well worth the effort.
Be sure to check out these other banana treats too! Banana Nut Bread, Bananas Foster Belgian Waffles, and Frozen Banana Daiquiri.
What you’ll need
For the cake:
- All-purpose flour
- Granulated sugar – there is less sugar than usual to make up for the sweet frosting that goes on top.
- Baking powder and baking soda create the light, fluffy texture of this cake.
- Pure vanilla extract and ground cinnamon
- Oil adds moisture and creates a delicate crumb.
- Greek yogurt or sour cream – adds richness and a bit of tang.
- Lemon juice adds the acid needed to create a chemical reaction with the baking soda.
- Ripe bananas – this is the perfect way to use up those overripe bananas you have sitting on the counter.
- Egg – adds richness and color to the cake.
- Semisweet chocolate chips – who doesn’t love a pop of chocolate when they bite into their cake?
For the frosting:
- Smooth peanut butter – homemade or store-bought.
- Unsalted butter
- Powdered sugar
- Unsweetened cocoa powder – I used Hershey’s
- Vanilla
- Milk – you can use regular or dairy-free in this recipe.
- Sea Salt Flakes – adds a bit of saltiness to balance out the sweetness.
Be sure to check out the detailed printable recipe card below
How to make Chocolate Chip Banana Cake with Peanut Butter Frosting
Preheat oven to 350° F. Spray a 8 x 8 x 2 baking pan with nonstick spray, set aside.
Banana Chocolate Chip Cake
Whisk flour, sugar, baking powder, baking soda, and cinnamon together in a large bowl. Set aside.
In a medium bowl, whisk together the Greek yogurt, vanilla, lemon juice, egg, and oil until well combined.
Next, mix in the mashed banana and stir to combine.
Pour the wet ingredients into the dry ingredients and mix just until well combined.
Stir in the chocolate chips.
Pour cake batter into the prepared baking dish and smooth the top to even it out.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely before frosting.
Peanut Butter Chocolate Frosting
Beat peanut butter and butter together until light and smooth with an electric mixer.
Add half of the milk (3 tablespoons) and vanilla and beat to combine.
Mix in the powdered sugar and cocoa powder.
Gradually add the remaining milk until fluffy frosting forms.
Spread frosting over the completely cooled cake.
Sprinkle sea salt flakes over the top of the cake, if desired, slice and serve.
Recipe Tips
- Cake can be made up to two days in advance. Cover and store in the refrigerator until ready to use. Allow cake to come up the room temperature for atleast one hour before serving.
- Store leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
- Cake can be decorated with chocolate chips and chopped peanuts if you prefer.
- To make without frosting: increase sugar to three-quarters cup.
- All ovens cook differently, your cooking time may be different than mine.
- If using a 9 x 9-inch pan, cooking time may be different.
Tools used
- Hand Mixer
- Large Mixing Bowl
- Measuring Cups – you will use almost all of them.
- 8 x 8 Square Baking Pan
- Sea Salt Flakes
More delicious peanut butter and chocolate recipes
- Peanut Butter Chocolate Muffins
- Peanut Butter Cup Boozy Brownies
- Chocolate Peanut Butter Oatmeal Cookies {vegan}
- Chocolate Peanut Butter Kisses Cookies
- Peanut Butter Chocolate Chip Cookies
- Chocolate Peanut Butter Protein Smoothie
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Banana Chocolate Chip Cake with Peanut Butter Chocolate Frosting
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- .33 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.6 cups Greek yogurt or sour cream – 2/3 cup
- .33 cup light oil
- 1 teaspoon fresh lemon juice
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup ripe bananas mashed – about 2 medium
- 0.5 cup semi-sweet chocolate chips
For the Frosting
- 0.5 cup creamy peanut butter
- 2 tablespoons unsalted butter softened
- 1 teaspoon pure vanilla extract
- 6 tablespoons milk regular or dairy-free
- 1.5 cups powdered sugar
- .25 cup cocoa powder
Instructions
- Preheat oven to 350° F. Spray a 8 x 8 x 2-inch baking pan with nonstick spray, set aside.
For the Cake
- Whisk flour, sugar, baking powder, baking soda, and cinnamon together in a large bowl. Set aside.
- In a medium bowl, whisk together the Greek yogurt, vanilla, lemon juice, egg, and oil until well combined. Mix in the mashed banana and stir to combine.
- Pour the wet ingredients into the dry ingredients and mix just until well combined. Stir in the chocolate chips.
- Pour into the prepared baking dish and smooth the top to even it out. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely before frosting.
For the Frosting
- Beat peanut butter and butter together until light and smooth with an electric mixer.
- Add half of the milk (3 tablespoons) and vanilla and beat to combine. Mix in the powdered sugar and cocoa powder.
- Gradually add the remaining milk until fluffy frosting forms.
- Spread frosting over the completely cooled cake. Sprinkle sea salt flakes over the top of the cake, if desired, slice and serve.
Notes
- Cake can be made up to two days in advance. Cover and store in the refrigerator until ready to use. Allow cake to come up the room temperature for atleast one hour before serving.
- Store leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
- Cake can be decorated with chocolate chips and chopped peanuts if you prefer.
- To make without frosting: increase sugar to three-quarters cup.
- All ovens cook differently, your cooking time may be different than mine.
- If using a 9 x 9-inch pan, cooking time may be different.
Seriously yummy!…. Oh… I didn’t mean us in that picture from the 80’s, I meant the Banana cake with Chocolatey-Peanut butter goodness 😉 – I’m going to try this out. Of course I’ll have to change it up to accomodate my freakish allergy list, but it should work out :). Thanx for sharing it…. Not sure I can say the same for the picture. Lol. *Whew* I’m glad the 80’s are over!
From big hair to Grey hair (that we’ll dye of course), here’s to good food with good friends. =]
I love what you did with my Banana Chocolate Chip Cake! This looks amazing, Lisa. 🙂
Actually one of the best cakes I ever made was a vegan one- it was a coconut cake made with tofu and coconut milk- so good & moist!
Oh my gosh, how great are those pictures of the two of you? You both look so much like your high school selves, I love it! And this cake and frosting combination sounds insane (in a good way). Love the dairy-free adaptations!
love the cake and the 80’s hair :)..brings me back to my own high school days!
That’s a great friend and I am sure she loved this cake! Thanks for sharing on Show Me Your Plaid Monday’s!
this cake looks divine! Can’t wait to give it a try. (Stopping by from Live Laugh Linky!)
Peanut butter chocolate frosting? Now that is more of my kind of “frosting.” That is amazing that you have such a long time and great friend!! 🙂
Pretty sure the hubby would love this recipe! He loves bananas, chocolate, and peanut butter. So glad you linked up to Give Me The Goods Monday! Can’t wait to see what goods you bring next week! Hope you have a great weekend! Jenna @ Rain on a Tin Roof
Lisa this looks delicious!! I love both versions of the recipe! Thanks SO much for linking up to my “Best Of The Weekend” party! So nice to “meet” you and I hope you will come back next week!
xo, Claire
oh Lisa that looks good. And since you were with your bff of 32 years at the age of 29, we forgive you for being MIA 😉
LOL
Thanks so much for linking up at Swap N Share Sunday this week. Great recipe. Pinned it
Dawn
This is a really lovely cake
I like the combination of flavors
Pinned ! This looks heavenly 🙂 Thank you for sharing at our ALL MY BLOGGY FRIENDS party !
Oh my! These look delicious! Adding them to my recipe list! Thanks for linking up at the Make Bake Create party!
That looks delicious. Bananas and chocolate, two of my favorites. I definitely will be trying this out soon! Thank You so much for sharing at A Bouquet of Talent this week! Happy Friday!
Hugs,
Kathy
Aren’t life long friendships so vital to us as women! I would die w/o my good friends and I’m sure the cake is amazing too! Thanks so much for coming to share at Super Saturday Show & Tell last week… I hope you’ll come back to party with me again tomorrow! Have a great night! xoxo~ Ruthie
G’day! Can’t go wrong with the flavor combinations here Lisa YUM!
Thanks for sharing as part of Foodie Friends Friday Snack Party!
Cheers! Joanne