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I am so sorry that I disappeared on you last week, but I have a good reason excuse! My BFF from high school came to visit me!!! Michelle and I have not seen each other in 12 years!!! I moved away…we both have kids…I spent 8 years in a Sudafed coma…time difference…blah, blah, blah. We haven’t stayed in touch as much as we should have, but when my husband up and moved out last month with no notice, she was right there for me…like no time had passed at all 🙂
How many of you have a friend that will fly for 8 hours (with 3 plane changes), drop off their son with a coach for a college football recruiting event, and hop in a rental car and drive for 5 hours to see you? Between Thursday morning and Saturday evening, Michelle spent a total of 27 hours traveling, so she could spend 26 hours here visiting with me. She got a whopping 7 hours of sleep within those 3 days….. now that is a true friend!
I dug out an old photo of us from 1989…..
and this is us now…..
I am still a little bit fuzzy on the math though. How can we have been friends for 32 years, if we are only 29 years old? LOL
Okay, enough of that…let’s move onto the reason you are here!
How to make Banana Chocolate Chip Cake with Peanut Butter Frosting:
Preheat oven to 375 degrees. Spray a 9 x 9 baking pan with baking spray, set aside.
For the Cake:
In a large bowl, whisk together all of the dry ingredients. Set aside.
In a medium bowl, whisk together the liquid ingredients.
Pour the liquid ingredients into the dry ingredients and mix together until well combined.
Mix in the chocolate chips.
Pour into the prepared baking dish.
Bake for 25 – 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool completely before frosting.
For the Frosting:
Beat together tofu/cream cheese, butter, and peanut butter in a large bowl until well mixed
Stir in the powdered sugar and cinnamon (I use the mixer without turning it on) then beat together until frosting is smooth and creamy.
Spread frosting over the completely cooled cake.
Slice and serve.
Notes:
I debated how I wanted to deal with the sour cream and the cream cheese that are traditionally included in these types of recipes, and this is what I did. I decided to use the cream off the top of a can of coconut milk…
then I added a teaspoon of lemon juice to give it a little tang like sour cream and voila…..Lisa’s solution to sour cream! No, you do not taste the coconut…I promise.
For the cream cheese, I opted to go with tofu. A little strange I know, but I thought it would work…and it did!!!
I chose Dark Chocolate Dreams by Peanut Butter & Co because it sounded delicious, and it was really good!
So there you have it, Banana Chocolate Chip Cake with Chocolate Peanut Butter Frosting. Make it with dairy or without, either way this cake is awesome!
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
Enjoy!!
Banana Chocolate Chip Cake with Peanut Butter Chocolate Frosting
Ingredients
For the Cake
- 1 1/2 cups whole-wheat pastry flour
- 1/3 cup evaporated cane juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2/3 cups coconut cream* or substitute sour cream/Greek yogurt
- 1 teaspoon fresh lemon juice
- 1/3 cup canola oil
- 1 cup ripe bananas mashed (about 2 medium)
- 1 large egg
- 1/2 cup semi-sweet chocolate chips
For the Frosting
- 1/2 cup silken tofu
- 2 Tablespoons coconut butter or unsalted butter
- 1/2 cup chocolate peanut butter or substitute Nutella
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 375 degrees. Spray a 9 x 9 baking pan with baking spray, set aside.
For the Cake
- In a large bowl, whisk together all of the dry ingredients. Set aside.
- In a medium bowl, whisk together the liquid ingredients.
- Pour the liquid ingredients into the dry ingredients and mix together until well combined.
- Mix in the chocolate chips.
- Pour into the prepared baking dish.
- Bake for 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely before frosting.
For the Frosting
- Beat together in a large bowl, the tofu, butter, and peanut butter until well mixed.
- Stir in the powdered sugar and cinnamon (I use the mixer without turning it on) then beat together until frosting is smooth and creamy.
- Spread frosting over the completely cooled cake.
- Slice and serve.
Notes
- Coconut cream is the top layer that is scooped out of a cold can of full fat coconut milk.
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