Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe
This Banana Chocolate Chip Cake with Peanut Butter Frosting is a moist, flavorful treat combining ripe bananas and rich chocolate chips baked into a tender cake. Topped with a creamy and luscious peanut butter frosting, this dessert is perfect for banana lovers seeking a delightful twist with a nutty finish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 cup)
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Peanut Butter Frosting Ingredients
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Bananas: Beat in the eggs one at a time, then mix in the mashed bananas and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips using a spatula until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Make Peanut Butter Frosting: In a medium bowl, beat the peanut butter and softened butter until creamy. Gradually add powdered sugar, alternating with milk, until the frosting reaches your desired consistency. Stir in vanilla extract.
- Frost the Cake: Once the cake is completely cooled, spread the peanut butter frosting evenly over the top using an offset spatula or knife.
- Serve: Slice and serve your delicious Banana Chocolate Chip Cake with Peanut Butter Frosting. Enjoy!
Notes
- Use very ripe bananas for the best flavor and moisture.
- If you prefer, substitute chocolate chips with chopped nuts or skip them entirely.
- Ensure the cake is completely cool before applying frosting to prevent melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Allow refrigerated cake to come to room temperature before serving for best taste.
Keywords: banana cake, chocolate chip cake, peanut butter frosting, easy banana dessert, baked banana cake
