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Peanut Butter Banana Chocolate Chip Cake

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This decadent Peanut Butter Banana Chocolate Chip Cake combines the irresistible flavors of peanut butter, ripe bananas, and semi-sweet chocolate chips in a moist, fluffy cake. Topped with chocolate ganache and a peanut butter glaze, it’s the ultimate treat for any dessert lover. #PeanutButterBananaCake #ChocolateChipCake #DessertLovers #BananaCake #PeanutButterDesserts

Ingredients

Scale

  • For the Cake:
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 3/4 cup creamy peanut butter
    • 1 cup granulated sugar
    • 1/2 cup light brown sugar, packed
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 3 medium bananas, mashed (about 1 1/2 cups)
    • 1/2 cup sour cream or plain Greek yogurt
    • 1 cup semi-sweet chocolate chips
  • For the Chocolate Ganache Glaze:
    • 1 cup semi-sweet chocolate chips
    • 1/2 cup heavy cream
  • For the Peanut Butter Glaze:
    • 1/2 cup creamy peanut butter
    • 1/4 cup powdered sugar
    • 2–3 tablespoons milk

Instructions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan.
  • Make the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
    • Add the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
    • Stir in the mashed bananas and sour cream until combined.
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
    • Fold in the chocolate chips.
  • Bake the Cake:
    • Pour the batter into the prepared bundt pan and spread it evenly.
    • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Prepare the Chocolate Ganache Glaze:
    • Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
    • Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.
  • Prepare the Peanut Butter Glaze:
    • In a small bowl, whisk together the peanut butter, powdered sugar, and milk until smooth and pourable. Adjust the consistency with more milk if needed.
  • Assemble the Cake:
    • Once the cake is fully cooled, pour the chocolate ganache glaze evenly over the top.
    • Drizzle the peanut butter glaze over the chocolate ganache in a zigzag pattern for a beautiful finish.
  • Serve and Enjoy:
    • Slice and serve this luscious cake as a dessert or indulgent snack!

Notes

  • Make Ahead: The cake can be baked a day ahead and stored at room temperature or in the fridge.
  • Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to a week.

Nutrition

Find it online: https://easyfoodflash.com/peanut-butter-banana-chocolate-chip-cake/