If you’re craving a dessert that feels like a warm, cozy hug, the Peanut Butter Banana Chocolate Chip Cake Recipe is here to sweep you off your feet. This cake combines the creamy richness of peanut butter, the natural sweetness of ripe bananas, and the indulgent bursts of chocolate chips all in a moist, tender crumb that’s hard to resist. Whether you’re baking for family, friends, or just treating yourself, this recipe brings together familiar flavors in an utterly comforting, unforgettable way.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is the first step to baking a truly delightful cake. Each one plays a vital role—from the soft butter that lends richness, to the bananas that bring moisture and natural sweetness, and the flour that gives the cake structure and tenderness.
- All-purpose flour, 1 1/2 cups: The backbone of your cake, providing just the right texture.
- Baking soda, 1 teaspoon: Helps the cake rise and become light and airy.
- Salt, 1/2 teaspoon: Balances the sweetness and enhances all the flavors.
- Ground cinnamon, 1/2 teaspoon: Offers a warm, comforting spice that pairs beautifully with banana.
- Unsalted butter, 1/2 cup, softened: Adds richness and creates a tender crumb.
- Creamy peanut butter, 1/2 cup: Infuses the cake with its signature nutty flavor and moist texture.
- Granulated sugar, 1 cup: Sweetens the cake and helps with browning.
- Large eggs, 2: Bind ingredients and provide structure.
- Ripe bananas, 2, mashed: Bring natural sweetness and moisture, making the cake incredibly soft.
- Vanilla extract, 1 teaspoon: Elevates the flavors and adds a delicate aroma.
- Sour cream or buttermilk, 1/2 cup: Adds moistness and a subtle tang that balances the sweetness.
- Semi-sweet chocolate chips, 1 cup: The little pockets of melted joy throughout the cake.
How to Make Peanut Butter Banana Chocolate Chip Cake Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure your masterpiece doesn’t stick. A well-prepared pan means a beautiful cake that slides right out for serving.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This step is crucial for even distribution of the leavening and spice, ensuring every bite has consistent flavor and texture.
Step 3: Cream Butter, Peanut Butter, and Sugar
Using a stand mixer or hand mixer, beat the softened butter, creamy peanut butter, and granulated sugar together until the mixture is light, fluffy, and well combined. This process aerates the batter, bringing a tender lightness to the cake.
Step 4: Add Eggs and Vanilla
One at a time, add the eggs to the creamed mixture, beating well after each addition. Then stir in the fragrant vanilla extract. Eggs bring structure while vanilla amplifies the warm, inviting aroma.
Step 5: Incorporate Bananas and Sour Cream
Mix in the mashed ripe bananas and sour cream (or buttermilk) until just combined. These ingredients keep the cake incredibly moist while introducing subtle tang and sweetness that perfectly complement peanut butter.
Step 6: Fold in Dry Ingredients and Chocolate Chips
Gently fold the flour mixture into the wet ingredients, being careful not to overmix—you want a tender crumb, not a dense one! Finally, fold in the semi-sweet chocolate chips, which melt in the oven to create delightful gooey pockets throughout the cake.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and bake for about 45-50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let the cake cool before slicing to allow the flavors to fully develop.
How to Serve Peanut Butter Banana Chocolate Chip Cake Recipe
Garnishes
To add an extra touch of charm, dust your cake with a light sprinkle of powdered sugar or drizzle with melted peanut butter or chocolate. Fresh banana slices or crushed peanuts on top make a fun, textured finish that’s both beautiful and delicious.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a simple cup of your favorite coffee or tea. The creaminess contrasts nicely with the cake’s richness, making the overall experience even more indulgent.
Creative Ways to Present
Slice and serve the cake as mini squares for a party platter or cut into thick wedges for a cozy afternoon treat. You can also layer thin slices between rich peanut butter frosting to turn this cake into an extraordinary layered dessert that wows every time.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This helps maintain its moist texture and heavenly flavor without drying out.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap individual slices or the whole cake well in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge for the best texture.
Reheating
To enjoy your Peanut Butter Banana Chocolate Chip Cake Recipe warm, gently reheat slices in a microwave for 15-20 seconds or in a low oven until just warmed through. This brings back that fresh-baked delight each time.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds a lovely texture contrast inside the cake. Just be aware it might slightly change the crumb’s texture, but it will still taste fantastic.
What if I don’t have sour cream or buttermilk?
You can substitute with an equal amount of plain yogurt or make a quick buttermilk by adding a teaspoon of lemon juice or vinegar to half a cup of milk and letting it sit for 5 minutes.
How ripe should the bananas be?
For this cake, the riper the bananas, the better. Look for bananas heavily spotted with brown; they are sweeter and mash easily, lending ideal moisture and flavor.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend that’s meant for baking. Just ensure it includes xanthan gum for proper structure, or add a teaspoon if your mix doesn’t have it.
What’s the best way to avoid chocolate chips sinking?
Toss the chocolate chips with a little flour before folding them into the batter. This simple trick helps distribute the chips evenly and keeps them suspended in the cake.
Final Thoughts
There’s something truly special about this Peanut Butter Banana Chocolate Chip Cake Recipe that feels like a celebration in every bite. Its perfect balance of flavors and tender texture makes it easy to fall in love with right away. So go ahead, gather your ingredients, preheat that oven, and treat yourself and your loved ones to a slice of pure joy. You won’t regret it!
Print
Peanut Butter Banana Chocolate Chip Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Peanut Butter Banana Chocolate Chip Cake is a moist, flavorful treat combining the creamy richness of peanut butter, the natural sweetness of ripe bananas, and the indulgent touch of semi-sweet chocolate chips. Perfect for breakfast, dessert, or an anytime snack, this cake offers a delightful balance of texture and taste that everyone will love.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or buttermilk
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the cake doesn’t stick.
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later.
- Cream Butter, Peanut Butter, and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter, creamy peanut butter, and granulated sugar together until the mixture is light and fluffy. This process will incorporate air, giving the cake a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until well combined.
- Incorporate Bananas and Sour Cream: Stir in the mashed ripe bananas and sour cream (or buttermilk) to the wet mixture, blending everything until smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, folding gently to combine. Be careful not to overmix as this can make the cake dense.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Transfer Batter and Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and place in the preheated oven. Bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Enjoy!
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- You can substitute buttermilk if sour cream is unavailable.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- For a nut-free version, omit peanut butter and replace it with an equal amount of unsalted butter or cream cheese.
- Chocolate chips can be swapped for walnuts or pecans for added crunch.
