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
Scale
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.
