Get ready to experience a mind-blowing dessert that will make your taste buds dance with joy! Imagine a moist, decadent banana cake packed with rich chocolate chips, topped with a creamy, dreamy peanut butter frosting that will have everyone begging for seconds. This isn't just another cake - it's a flavor explosion that combines the classic comfort of banana bread with the irresistible appeal of chocolate and peanut butter. Whether you're looking to impress your friends, treat your family, or simply indulge in a moment of pure culinary bliss, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 ripe bananas
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray and set aside.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Cream the softened butter and granulated sugar together in a separate bowl using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool completely on a wire rack, approximately 1 hour.
- For the peanut butter frosting, beat peanut butter in a mixing bowl until smooth.
- Gradually add powdered sugar and milk, mixing until the frosting reaches a creamy, spreadable consistency.
- Once the cake is completely cool, spread the peanut butter frosting evenly over the top.
- Optional: Garnish with additional chocolate chips or chopped peanuts if desired.
- Cut into 12 equal squares and serve at room temperature.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots.
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfect.
- Cool Completely: Let the cake cool entirely before frosting to prevent the frosting from melting.
- Frosting Consistency: If the peanut butter frosting is too thick, add a little more milk. If it's too thin, add more powdered sugar.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 8g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 65mg
