If you’re ready for a slice of cake that feels like a hug in dessert form, you’re going to adore this Peanut Butter Banana Chocolate Chip Cake Recipe. Every bite is a dreamy swirl of creamy peanut butter, luscious ripe banana, and melty chocolate chips, all baked into a tender, moist crumb that’s become my go-to for comfort and celebration alike. It’s easy enough to toss together on a whim, yet impressive enough to share at brunches or cozy get-togethers—plus, you won’t believe how quickly it disappears. If you’ve been searching for a way to use up ripe bananas, this cake will be your new obsession!
Ingredients You’ll Need
The beauty of the Peanut Butter Banana Chocolate Chip Cake Recipe lies in its perfect lineup of simple, accessible ingredients. Each one plays a unique role, contributing something special—whether it’s sweetness, richness, lightness, or a pop of chocolate—to give you the ideal balance of flavors and textures.
- Mashed ripe bananas: Provide natural sweetness and unbeatable moisture, so don’t skip the overripened ones!
- Creamy peanut butter: Adds delicious richness and a hint of salt that pairs beautifully with banana.
- Unsalted butter (softened): Creates a tender crumb and brings everything together with that classic cake texture.
- Brown sugar: Lends caramel notes and extra softness to make each slice dreamy.
- Large eggs: Bind the batter and help the cake rise for a fluffy bite.
- Vanilla extract: Rounds out all of the flavors with a warm accent.
- All-purpose flour: The backbone of the cake—a reliable classic for the perfect structure.
- Baking soda: Reacts with the bananas and sour cream to lift the cake, preventing it from being too dense.
- Salt: Enhances every other ingredient without overpowering them.
- Sour cream or plain Greek yogurt: Either option adds tang and helps keep each bite extra moist and tender.
- Semi-sweet chocolate chips: The irresistible finishing touch—pockets of melty chocolate in every forkful.
How to Make Peanut Butter Banana Chocolate Chip Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and getting your baking dish ready. Grease a 9×13-inch pan or line it with parchment paper to ensure easy removal later. There’s nothing worse than a cake that sticks, so don’t skip this bit!
Step 2: Cream Together the Base
In a large bowl, cream the softened butter, creamy peanut butter, and brown sugar until light and fluffy. This step is crucial—it aerates the mixture, helping the cake bake up soft and tender. Use an electric mixer if you have one, and spend a good minute or two at this stage.
Step 3: Add the Eggs, Bananas, and Vanilla
Beat in the eggs one at a time, mixing until fully combined after each addition. Then, stir in your mashed bananas and vanilla extract. You’ll see the batter become delightfully smooth and fragrant—this is where you’ll start smelling the magic!
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these dry ingredients separately helps distribute the leavening agent evenly for consistent rising, plus it prevents lumps.
Step 5: Combine Wet and Dry Mixes
Add the dry ingredients to the wet in batches, alternating with scoops of sour cream. Gently fold until just combined—overmixing can make your cake tough, so go easy here. You want a batter that’s thick, glossy, and unified.
Step 6: Fold in Chocolate Chips
Switch to a spatula and gently fold in the semi-sweet chocolate chips. Folding instead of stirring ensures the chips stay intact and don’t sink to the bottom, giving you that wonderful chocolate surprise in every bite.
Step 7: Bake to Perfection
Pour the batter into your prepared pan, spreading it evenly from edge to corner. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick poked into the center comes out mostly clean, with just a smidge of crumbs (from the chocolate chips is fine!). Let cool before slicing—the hardest part is waiting!
How to Serve Peanut Butter Banana Chocolate Chip Cake Recipe
Garnishes
A sprinkle of chocolate chips right after baking gives this cake a glossy, irresistible look. Drizzle a bit of melted peanut butter on top or, for extra decadence, swipe each piece with a little cream cheese frosting. Sliced bananas as a finishing touch not only look pretty but add more banana flavor to every bite.
Side Dishes
Round out a slice of this cake with a scoop of vanilla ice cream or a dollop of whipped cream for dessert heaven. For breakfast or a sweet snack, pair with a creamy latte or a cold glass of milk—the flavors complement each other in an utterly comforting way.
Creative Ways to Present
Turn the Peanut Butter Banana Chocolate Chip Cake Recipe into adorable squares for lunchboxes or larger bars for bake sales. Display on a rustic wooden board for brunch, or cut into rounds with a biscuit cutter to make playful layered mini cakes. Top each mini cake with a swirl of frosting or extra chocolate chips for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly wrapped or in an airtight container at room temperature for up to three days—its moisture means it stays fresh and delectable without any fuss. If your kitchen runs warm, pop it in the fridge to maintain that soft texture longer.
Freezing
Want to make this Peanut Butter Banana Chocolate Chip Cake Recipe ahead? Totally doable! After it cools, wrap individual slices or the whole cake in plastic wrap, then foil. Store in the freezer for up to 2 months. Thaw at room temperature or overnight in the fridge to enjoy later.
Reheating
If your cake’s chilled or thawed, warm slices briefly in the microwave—just 10 to 15 seconds to revive that melty, soft crumb and bring the peanut butter aroma to life again. For a gentle crisp on top, pop into a low oven for 5 minutes instead.
FAQs
Can I use natural peanut butter instead of creamy?
Absolutely! Natural peanut butter works well, but be sure to stir it thoroughly beforehand to incorporate any separated oil. This helps the texture stay smooth and the cake rise evenly.
What can I substitute for sour cream?
Plain Greek yogurt is a perfect swap for sour cream in this Peanut Butter Banana Chocolate Chip Cake Recipe. It keeps the cake moist and lends the same tangy flavor that makes each slice irresistible.
Can I make this loaf-style or as cupcakes?
Definitely! Pour the batter into two 9×5 loaf pans or divide between muffin tins for individual cakes. Just adjust the bake time—start checking loaves at 40 minutes and cupcakes at 20 minutes.
How ripe should my bananas be?
For the best flavor, aim for bananas with peels that are heavily speckled or even black—super ripe is best. They’re sweeter, mash easily, and make the cake extra moist.
Is this cake freezer-friendly?
Yes, this Peanut Butter Banana Chocolate Chip Cake Recipe freezes beautifully! Wrap cooled slices tightly and store in a freezer-safe bag for quick treats down the road.
Final Thoughts
Give this Peanut Butter Banana Chocolate Chip Cake Recipe a try and I bet it becomes as beloved in your kitchen as it is in mine. Moist, flavorful, and impossibly easy to love, it’s the kind of recipe that brightens up any day—share a slice with friends or family and watch it disappear!
Print
Peanut Butter Banana Chocolate Chip Cake Recipe
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Peanut Butter Banana Chocolate Chip Cake. Moist banana cake flavored with creamy peanut butter and studded with chocolate chips, this easy-to-make treat is perfect for any time of the day.
Ingredients
For the Cake:
- 1 ½ cups mashed ripe bananas (about 3 large)
- ½ cup creamy peanut butter
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream or plain Greek yogurt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease a 9×13-inch baking dish or line it with parchment paper.
- Mix wet ingredients: In a large mixing bowl, cream together the butter, peanut butter, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the mashed bananas and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients in batches, alternating with the sour cream. Stir until just combined, then fold in the chocolate chips.
- Bake: Pour the batter into the prepared baking dish and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing and serving.
Notes
- This cake is moist and rich—perfect for breakfast, dessert, or snacking.
- For a sweeter touch, top with a drizzle of melted peanut butter or a cream cheese frosting.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
