There’s no wrong way to combine peanut butter, chocolate, and bananas.
Maybe one day I’ll run out of ways and ideas, but thankfully that hasn’t happened.
I love baking with bananas because everything turns out so soft and fluffy.
This easy, one-bowl, no-mixer cake is another example of how bananas are such workhorses.
I loathe dry cake and in addition to juicy bananas, there’s a single-serving container ofย banana Greek yogurt, a bit of oil, and peanut butter. They all help keep this cake moist, bouncy, and springy.
I used banana yogurt, which helps to boost the banana flavor profile. I’m traveling even found it in an Aruban grocery store, but if you can’t find it, vanilla or plain Greek yogurt (or sour cream) will work.
The cake has a nice banana flavor, but the peanut butter flavor also shines. There’s one-half cup of peanut butter in the cake batter, and before baking, one-quarter cup is swirled in on top.
When you’re swirling, easy does it because the peanut butter seeps down while the cake bakes and if you over-do it before baking, you’ll never see the swirls after the cake comes out of the oven.
As it is, it’s hard enough to see the peanut butter because of the chocolate chunks on top. Chocolate is a perfect pairing with peanut butter and with banana. Okay, with anything.
I just sprinkled the chunks on top of the cake because I’m not that fond of chocolate chips or chunks inside cake. I like cake interiors buttery soft and smooth, but you could stir in a handful of chocolate chunks to the batter before turning it out into the pan.
I wanted to keep the cake more along the lines of a coffee cake than an uber-decadent cake, but feel free to get more gung-ho with the chocolate.
You’ll rarely go wrong with more chocolate.
By design, you don’t need to frost this cake. I made sure there’s enough going on between the sweet banana cake base, the peanut butter swirls and rich dark chocolate on top, that no frosting or glaze is necessary, for either taste or cosmetic purposes.
It’s always a nice bonus and time-saver when you don’t have to frost a cake.
Maybe it’s because she got to eat cake for breakfast, but my 6-year old daughter gave it a 10/10. I told her that if she thought it was a 7, that would be fine, too.
And she said, It’s a 10, mom. Okay, I’ll take it.
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Peanut Butter Chocolate Chunk Banana Cake
Ingredients
- ยฝ cup creamy peanut butter
- 3 tablespoons canola, vegetable, or melted coconut oil
- 1 large egg
- 5 to 6 ounces banana
- ยพ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup mashed banana, about 2 medium, ripe bananas
- 1 cup + 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- ยผ creamy peanut butter, for swirling on top
- about 4 ounces dark chocolate, roughly chopped (semi-sweet chocolate chips may be substituted)
Instructions
- Preheat oven to 350F. Line an 8ร8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe mixing bowl, combine 1/2 cup peanut butter, oil, and heat on high power for about 30 seconds, just long enough to nicely soften peanut butter so it can be whisked together easily with the oil. Whisk until smooth and combined.
- Add the egg, yogurt, sugar, vanilla, and whisk until smooth.
- Add the mashed banana and stir to combine; batter will be lumpy because of the bananas.
- Add the flour, baking powder, optional salt, and stir until just combined; donโt overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
- To a mixing bowl (the same one used for the cake batter is fine, no need to wash it provided you scraped it fairly well with a spatula) add 1/4 cup peanut butter and heat on high power to melt it, about 30 seconds.
- Drizzle peanut butter over cake and lightly swirl it in with a knife, going up and back in a zigzag pattern. Donโt get too carried away with swirling or peanut butter will sink into the cake while baking and wonโt be visible.
- Evenly sprinkle the chocolate over the pan.
- Bake for about 30 minutes,ย or until done. The top will be domed and golden, the center set, and a toothpick inserted should come out mostly clean, or with a few moist crumbs, but no batter. At any point if your cake is getting a bit too golden or dark before the center is setting, tent with foil (lay a sheet of foil over the top of your cake; I didnโt need to, but ovens and ingredients vary). Baking times could vary from 25 to 40 minutes based on water content of the bananas, yogurt, climate, and oven variances; bake until done. Watch your cake, not the clock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this as cupcakes for a friend’s birthday and they came out wonderful! Used applesauce instead of the egg and m&m’s instead of dark chocolate to make them a bit more festive. 15 minutes at 350 in the oven made them lightly browned on the tips of the chocolate pieces, but moist and delicious all the way through. I will definitely be using this recipe again!
Way to go for subbing applesauce for egg and the M&Ms I bet on cupcakes were adorable! Thanks for sharing what you did and happy you tried the recipe!
I made this cake last night. I used 1/2 cup oat flour and the rest all-purpose flour. I also cut the sugar down from 3/4 cup to 1/2 cup. I was baking the cake for my husband and he didn’t want any chocolate or peanut butter swirl on top (crazy, I know) so I left those out/off.
I baked for exactly 30 minutes at 360 (my oven is a little weak) and it. was. perfect!!! Any recipe of yours that I have ever made has not just been good, it’s been out of the ballpark good. Thanks for all your research and trial and error. I always know I can come to your website, pick anything, and find a winner.
Thanks for saying that any recipe of mine that you’ve tried has been out of the ballpark good! That’s wonderful to hear :) And glad you enjoyed this cake, too!
Hi Averie, I’ve told you so many times how much I LOVE this site. You are a God-send to happy bakers in this world.
**So last night I commented and told you I had made the loaded m&m/oreo bars. Very scrumptious!
Of course I didn’t get to enjoy those (since they were baked for others) so I got up today and made your smores cookies. OMG they deserve a moment of glory. They are DELISH. (I had 3-I know that’s really bad) :P
But wait, I’m not done yet. I had bananas lying around the house, so I did what every sane person should do and made this cake. :) I haven’t tried it yet (It’s still cooling).
You REALLY need to get on the Today show for a baking segment or guest-star on Foodnetwork. You are a genius! :)
That’s amazing that you’ve made Oreo bars, Smores cookies, and this banana cake all in just a couple days! Thanks for trying all these recipes & coming back to LMK how they went for you! Thanks for the compliments (I blush!) :)
THIS was so easy and so YUMMY everyone loved it !!!
deff keeper here thanks
Great and I’m so glad to hear everyone loved it!
I have a family of 7 so these 9×9 cakes are PERFECT for us ! no rediculas left overs
Hello from Malaysia!
I’ve made this recipe twice last week and intended to write a comment the first time around but I was too excited to make this again that I delayed it until today.
Just thought I’d let you know that this was an amazing recipe. I followed your recipe exactly but subbed regular flour for whole wheat and 1/4 cup of brown sugar instead of using all white. It was perfectly moist and sweet. I’ll be buying bananas just to make this recipe. It’s *that* good! Thank you for sharing!
Oh I’m so glad to hear you love this cake enough to make it 2x in one week and that you’re going to buy bananas JUST to make this cake. That’s wonderful & glad you’re enjoying it and that your tweaks work well for you! Perfect!