This Peanut Butter Banana Chocolate Chip Cake is a dessert that brings together the best flavors in a single bite—creamy peanut butter, sweet ripe bananas, and gooey chocolate chips. Picture this: a moist, tender cake with the comforting flavor of banana, the nutty richness of peanut butter, and pockets of melty chocolate throughout. It’s like your favorite childhood sandwich, but in cake form! Whether you’re craving a treat to enjoy with your coffee or need a showstopper for a special occasion, this cake is sure to be a crowd-pleaser. Let’s dive into this deliciously indulgent recipe, because trust me, you’re going to love it.

Why You’ll Love Peanut Butter Banana Chocolate Chip Cake

Fluffy and Moist: The perfect cake texture—soft, fluffy, and incredibly moist.
Flavor-packed: The combination of peanut butter, banana, and chocolate chips is a match made in heaven.
Simple Ingredients: This cake uses basic pantry ingredients, making it easy to whip up.
Kid-friendly: It’s a dessert everyone can get behind, from picky eaters to chocolate lovers.

Ingredients

This cake uses some simple pantry ingredients that come together to create a flavor explosion!

Bananas: Ripe bananas are key—they bring moisture, sweetness, and that lovely banana flavor.
Peanut Butter: Adds a rich, nutty flavor and contributes to the moistness of the cake.
Chocolate Chips: For pockets of chocolatey goodness throughout the cake.
Flour: The structure of the cake.
Sugar: Granulated sugar for sweetness and to help the cake rise.
Baking Soda: Helps the cake rise and ensures it stays light and fluffy.
Eggs: Bind the ingredients together and provide structure.
Butter: For that rich flavor and tenderness.
Vanilla Extract: Adds warmth and depth to the overall flavor.

(Note: Full ingredient list with measurements is provided in the recipe card below.)

Instructions

Let’s get started on making this delicious cake!

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.

Mash the Bananas: In a bowl, mash your ripe bananas until smooth. Set aside.

Mix the Wet Ingredients: In a large mixing bowl, cream together butter and peanut butter until smooth. Add the sugar and beat until light and fluffy. Stir in the eggs, mashed bananas, and vanilla extract. Mix until everything is combined.

Add the Dry Ingredients: In a separate bowl, whisk together flour and baking soda. Gradually add this dry mixture to the wet ingredients and mix until just combined. Be careful not to overmix.

Add Chocolate Chips: Gently fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.

Bake: Pour the batter into your prepared baking pan and smooth out the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Nutrition Facts

Servings: 8
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

How to Serve Peanut Butter Banana Chocolate Chip Cake

This cake is perfect on its own, but here are a few ways to make it even better:

With a Dollop of Whipped Cream: Top each slice with a little whipped cream to add some extra sweetness and creaminess.

Serve with Ice Cream: A scoop of vanilla ice cream would complement the rich flavors of this cake perfectly.

Coffee or Milk: A nice, warm cup of coffee or cold milk pairs beautifully with this cake.

As Part of a Dessert Spread: Serve alongside other baked goods like cookies, brownies, or pie for a complete dessert experience.

Additional Tips

Ripe Bananas: The riper your bananas, the better! Overripe bananas with brown spots will give the cake extra sweetness and moisture.
Make it Vegan: Swap the butter for a dairy-free version and the eggs for flax eggs (1 tbsp ground flax + 3 tbsp water).
Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 2 months—just wrap them tightly in plastic wrap.

FAQ Section

Q1: Can I use smooth peanut butter instead of chunky?
A1: Yes! Smooth peanut butter works great if you don’t want the chunks of peanuts in your cake.

Q2: Can I freeze this cake?
A2: Absolutely! Freeze individual slices wrapped in plastic wrap for up to 2 months.

Q3: How do I know when the cake is done?
A3: Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready!

Q4: Can I use a different type of nut butter?
A4: Yes, almond butter or cashew butter would be great substitutes for peanut butter.

Q5: Can I add nuts to the cake?
A5: Yes, adding chopped walnuts or pecans would be a delicious addition to this cake!

Q6: Can I make this cake without eggs?
A6: Yes, you can use flax eggs or another egg substitute.

Q7: Can I use dark chocolate chips?
A7: Yes, dark chocolate chips would add a rich contrast to the sweetness of the banana and peanut butter.

Q8: Can I double the recipe?
A8: Yes, just double the ingredients and bake in a larger pan. You may need to adjust the baking time.

Q9: Can I use almond flour instead of regular flour?
A9: You can use almond flour, but the texture will be different. You may need to adjust the ratio and add a binder like xanthan gum.

Q10: How do I store leftovers?
A10: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for longer freshness.

Conclusion

This Peanut Butter Banana Chocolate Chip Cake is the ultimate comfort dessert! Packed with flavor, easy to make, and perfect for any occasion, it’s sure to become a family favorite. Whether you’re serving it to guests or treating yourself to a slice (or two!), this cake is guaranteed to satisfy your sweet tooth. Happy baking!