Chocolate Peanut Butter and Banana Cake
Decadent, indulgent, and undeniably irresistible, this Chocolate Peanut Butter and Banana Cake is the ultimate dessert for any occasion! Featuring layers of rich, moist chocolate cake made from scratch, it's perfectly paired with creamy, velvety peanut butter frosting that’s easy to whip up. Sliced ripe bananas are nestled between the layers, adding a natural sweetness and a delightful texture. A garnish of chocolate chips takes this treat to the next level, making each bite a harmonious blend of chocolate, peanut butter, and fruity goodness. Perfect for birthdays, celebrations, or simply satisfying a dessert craving, this cake is as beautiful as it is delicious. With simple ingredients, straightforward steps, and a prep time of just 30 minutes, this showstopping cake is surprisingly approachable to make at home!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cups Buttermilk (room temperature)
- 0.5 cups Vegetable oil
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Boiling water
- 1 cups Creamy peanut butter
- 0.5 cups Unsalted butter (softened)
- 2 cups Powdered sugar
- 2 tablespoons Milk
- 2 pieces Ripe bananas (sliced)
- 0.5 cups Chocolate chips (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually stir in the boiling water until the batter is smooth. The batter will be thin, which is normal.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the peanut butter frosting, beat the peanut butter and softened butter together in a large bowl until creamy.
Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition. Add milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of peanut butter frosting evenly on top.
Arrange sliced bananas over the frosting in an even layer.
Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
If desired, garnish the cake with chocolate chips along the top or sides.
Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 54.6 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
