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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.
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:
Banana Chocolate Chip Cake with Peanut Butter Chocolate Frosting
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
- 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.
- Coconut cream is the top layer that is scooped out of a cold can of full fat coconut milk.