Yeeup, you read it right! This cake has chocolate, peanut butter and bananas all wrapped up in one. This cake was inspired by husband, who is a Reese’s peanut butter cup freak! I made this cake for his birthday and needless to say I am making this cake for him every year now. It’s a little labor intensive but completely worth it. Here's the recipe in three parts:
Chocolate Banana Cake -
2 ½ cups of sifted flour
2 tsp baking soda
½ tsp salt
1 ½ stick of softened butter (you should always use unsalted butter)
1 ¾ cups of granulated sugar
4 large eggs
2 ½ cups of mashed bananas (about 5-6 bananas)
1 tsp of vanilla extract
½ cup of mini semisweet chocolate chips
Chocolate Banana Cake -
2 ½ cups of sifted flour
2 tsp baking soda
½ tsp salt
1 ½ stick of softened butter (you should always use unsalted butter)
1 ¾ cups of granulated sugar
4 large eggs
2 ½ cups of mashed bananas (about 5-6 bananas)
1 tsp of vanilla extract
½ cup of mini semisweet chocolate chips
1. Preheat oven to 350*F. Butter a 9x12 pan.
2. In a small bowl, whisk together the flour, baking soda and salt.
3. In a large bowl cream the butter and sugar using an electric mixer or food processor ( I used my awesome food processor, made it super easy)
4. Add the eggs one at a time, beating well after each egg.
5. Beat in mashed bananas and vanilla.
6. Beat in the flour mixture then chocolate chips. You want it to be smooth.
7. Pour batter into the pan bake for 45-48 mins or until the center is set. Use the toothpick test. (poke a tooth pick into the center of the cake if it comes out clean its fully cooked, if it come out covered, give it more time)
8. Take cake out and let cool.
9. Once the cake is cool, trim the top of the cake to create a pretty flat surface to make stackable layers. What I do is find a book or something that is the thickness of the cake and use that to guide my blade. Cooking is all about improvising.
2. In a small bowl, whisk together the flour, baking soda and salt.
3. In a large bowl cream the butter and sugar using an electric mixer or food processor ( I used my awesome food processor, made it super easy)
4. Add the eggs one at a time, beating well after each egg.
5. Beat in mashed bananas and vanilla.
6. Beat in the flour mixture then chocolate chips. You want it to be smooth.
7. Pour batter into the pan bake for 45-48 mins or until the center is set. Use the toothpick test. (poke a tooth pick into the center of the cake if it comes out clean its fully cooked, if it come out covered, give it more time)
8. Take cake out and let cool.
9. Once the cake is cool, trim the top of the cake to create a pretty flat surface to make stackable layers. What I do is find a book or something that is the thickness of the cake and use that to guide my blade. Cooking is all about improvising.
Peanut Butter Icing -3 oz cream cheese
3 tbsp
1/3 cup smooth peanut butter
2 ½ cups of confectioner's sugar.
1 tbsp malted milk powder (Ovaltine, by the hot cocoa mix usually)
2 tsp milk
2 thinly sliced bananas
3 tbsp
1/3 cup smooth peanut butter
2 ½ cups of confectioner's sugar.
1 tbsp malted milk powder (Ovaltine, by the hot cocoa mix usually)
2 tsp milk
2 thinly sliced bananas
1. Using an electric mixer or food processor on low, beat the cream cheese, butter and peanut butter until combined.
2. Add confectioner's sugar and milk powder, beat until incorporated.
3. Add milk and beat untill combined, adding more if necessary to smooth the icing.
4. Layer icing on both the top of the bottom layer of cake and the bottom of the top layer of the cake. (Did you get that? haha)
5. Place sliced bananas on the bottom cake layer, then cover with the top cake layer.
2. Add confectioner's sugar and milk powder, beat until incorporated.
3. Add milk and beat untill combined, adding more if necessary to smooth the icing.
4. Layer icing on both the top of the bottom layer of cake and the bottom of the top layer of the cake. (Did you get that? haha)
5. Place sliced bananas on the bottom cake layer, then cover with the top cake layer.
Chocolate Coating-This stuff is so good! It tastes almost exactly like a Reese’s!
¼ cup premade chocolate frosting. ( I used a dark chocolate regular frosting, not that whipped or easy spreadable kind)
¼ cup of smooth peanut butter
¼ cup of confectioner’s sugar
¼ cup malted
¼- ½ cup of milk - The milk is a little tricky to get the right consistency because it can vary of the thickness of the chocolate frosting you use. So add the milk slowly because you can always add more but you can’t take it out.
¼ cup premade chocolate frosting. ( I used a dark chocolate regular frosting, not that whipped or easy spreadable kind)
¼ cup of smooth peanut butter
¼ cup of confectioner’s sugar
¼ cup malted
¼- ½ cup of milk - The milk is a little tricky to get the right consistency because it can vary of the thickness of the chocolate frosting you use. So add the milk slowly because you can always add more but you can’t take it out.
1. Using an electric mixer or food processor on low, beat the chocolate spread and peanut butter until combined.
2. Add the confectiners sugar and milk powder, combine.
3. Slowly add the milk until it reaches a silky texture.
4. Spread on the cake!
2. Add the confectiners sugar and milk powder, combine.
3. Slowly add the milk until it reaches a silky texture.
4. Spread on the cake!
Yummy!
