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
Scale
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
