If you’re on the hunt for a dessert that’s equal parts comforting, nostalgic, and utterly decadent, look no further than this Peanut Butter Banana Chocolate Chip Cake. Every forkful is a trifecta of creamy peanut butter, sweet ripe bananas, and the irresistible pockets of melty chocolate chips. It’s the kind of cake that transforms ordinary afternoons into special occasions and brings smiles to every table it lands on. Rich in flavor and impossibly moist, this homemade treat offers the warmth of a classic loaf, the indulgence of a bakery-style cake, and all the joy that comes from baking something truly soul-satisfying right in your own kitchen.
Ingredients You’ll Need
This Peanut Butter Banana Chocolate Chip Cake starts with a handful of pantry staples, each playing a crucial role in achieving that tender crumb and luscious flavor. Here’s a look at what you’ll need and why each ingredient matters—trust me, every one brings something wonderful to the table!
- All-purpose flour: The sturdy foundation for the cake, providing structure without making it dense.
- Baking powder: Lends lift to the batter, resulting in a light and fluffy texture.
- Baking soda: Works with the acid from the bananas and sour cream to help the cake rise beautifully.
- Salt: Enhances all the distinct flavors and keeps the sweetness in check.
- Unsalted butter (softened): Brings depth and buttery richness to every bite, making the crumb velvety soft.
- Creamy peanut butter: The star of the show, adding nutty richness and binding everything together.
- Granulated sugar: Provides that perfect sweetness and helps with moisture.
- Large eggs: Essential for structure and giving the cake lift and stability.
- Vanilla extract: Adds a cozy, aromatic undertone that ties all the flavors together.
- Ripe bananas (mashed): Adds natural sweetness, moisture, and classic banana flavor—make sure they’re nice and spotty!
- Sour cream or plain Greek yogurt: Makes the crumb extra moist and adds a gentle tang that balances the sweetness.
- Semisweet chocolate chips: Scattered throughout the batter, these create pockets of gooey chocolate in every bite.
How to Make Peanut Butter Banana Chocolate Chip Cake
Step 1: Ready Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it or lining it with parchment paper. This crucial first step ensures your Peanut Butter Banana Chocolate Chip Cake will come out of the pan hassle-free, with a perfectly golden edge.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is where you build the structure of your cake, making sure the rise is beautifully even and the crumb just right. Set this bowl aside while you move to the next step.
Step 3: Cream the Butters and Sugar
Grab a large mixing bowl and cream together the softened butter, creamy peanut butter, and granulated sugar. Aim for a light, fluffy consistency—this means you’re mixing enough air into your base, creating that tender, bakery-style result as your Peanut Butter Banana Chocolate Chip Cake bakes.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a cozy, fragrant layer of flavor that will make your kitchen smell like pure heaven. Don’t rush this step; it’s key to achieving a silky-smooth batter.
Step 5: Blend in Bananas and Sour Cream
Now, fold in the mashed ripe bananas and sour cream (or Greek yogurt) until just combined. These not only provide the beloved flavor but work wonders for moisture. You’ll start to see the batter come together with an irresistibly creamy look.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into your wet batter, being careful not to over-mix. Just stir until you see no more streaks of flour; this will ensure your cake stays soft and tender, never tough or dense.
Step 7: Fold in the Chocolate Chips
Gently fold in the semisweet chocolate chips. Try not to overwork the batter—just a few gentle turns with a spatula so the chips are evenly spread out, creating pockets of chocolate in every bite of your Peanut Butter Banana Chocolate Chip Cake.
Step 8: Bake to Perfection
Spread the batter evenly into your prepared pan and pop it into the preheated oven. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (a melted chocolate smudge is perfectly fine!). Allow the cake to cool completely before slicing.
How to Serve Peanut Butter Banana Chocolate Chip Cake
Garnishes
If you want to elevate your Peanut Butter Banana Chocolate Chip Cake, sprinkle a handful of extra chocolate chips or banana slices on top just before serving. A drizzle of warm peanut butter or a dusting of powdered sugar can also work wonders for presentation and flavor.
Side Dishes
Pair a slice with a scoop of vanilla ice cream, a dollop of whipped cream, or simply enjoy with a cup of strong coffee or cold milk. The cake’s rich notes mingle beautifully with creamy or neutral accompaniments, making every bite even more special.
Creative Ways to Present
Turn your Peanut Butter Banana Chocolate Chip Cake into a show-stopping dessert by serving it as mini squares at a party, layering it into a trifle, or topping with a swirl of cream cheese frosting. For extra flair, transform leftovers into ice cream sandwiches or cake parfaits with fruit and yogurt.
Make Ahead and Storage
Storing Leftovers
To keep your Peanut Butter Banana Chocolate Chip Cake fresh, cover it tightly or store in an airtight container at room temperature for up to three days. If your kitchen is particularly warm, store it in the fridge to maintain that just-baked texture.
Freezing
This cake freezes beautifully! Simply slice the cooled cake, wrap each portion in plastic wrap, and store inside a freezer-safe bag or container. It’ll stay moist and delicious for up to three months—just make sure to thaw overnight in the fridge before enjoying.
Reheating
To revive that warm-from-the-oven taste, pop an individual slice in the microwave for about 15 to 20 seconds. If reheating a larger portion, cover it loosely with foil and warm in a low oven (about 300°F) for 10 to 15 minutes.
FAQs
Can I use natural peanut butter instead of creamy?
You can, but for best results, choose a no-stir variety. Natural peanut butters that separate can throw off the texture, so give it a good mix or stick with classic creamy for a consistent crumb.
Can I substitute the sour cream with yogurt or something else?
Absolutely! Plain Greek yogurt works perfectly in place of sour cream, offering the same moisture and slight tang, without any compromise on flavor or texture.
Can I make this recipe gluten-free?
Yes, just swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Make sure it includes xanthan gum or a similar binder for the best structure and softness in your gluten-free Peanut Butter Banana Chocolate Chip Cake.
Is it possible to use different types of chocolate chips?
Go wild! While semisweet chocolate chips are classic, milk chocolate, dark chocolate, or even peanut butter chips would be delicious—mix and match for your perfect combo.
Can I turn this recipe into cupcakes or muffins?
Definitely! Simply portion the batter into lined muffin tins (about 2/3 full) and bake at the same temperature for 18 to 22 minutes, or until a tester comes out clean. They make for fun, portable treats!
Final Thoughts
Trust me, once you try this Peanut Butter Banana Chocolate Chip Cake, you’ll find yourself making it on repeat for birthdays, potlucks, and cozy afternoons alike. It’s a crowd-pleaser through and through—so round up those ripe bananas and get baking. I can’t wait for you to taste that first, blissful bite!
Print
Peanut Butter Banana Chocolate Chip Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect combination of flavors with this Peanut Butter Banana Chocolate Chip Cake. This moist and flavorful cake is a delightful treat for any occasion, blending the richness of peanut butter, the sweetness of ripe bananas, and the decadence of chocolate chips.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas (mashed)
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Prepare dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream wet ingredients: In a large bowl, cream butter, peanut butter, and sugar until fluffy. Beat in eggs and vanilla.
- Mix batter: Stir in mashed bananas and sour cream, then gradually add dry ingredients. Fold in chocolate chips.
- Bake: Spread batter in pan and bake for 35-40 minutes until a toothpick comes out clean.
- Cool and serve: Allow the cake to cool before slicing and serving.
Notes
- Top with a peanut butter glaze or cream cheese frosting for added decadence.
- Using mini chocolate chips ensures even distribution throughout the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27 g
- Sodium: 220 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
