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Peanut Butter Banana Chocolate Chip Cake

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This decadent Peanut Butter Banana Chocolate Chip Cake is a perfect blend of sweet banana, creamy peanut butter, and rich chocolate chips. Topped with a smooth chocolate ganache and peanut butter glaze, it’s the ultimate dessert for any occasio

Ingredients

Scale
  1. For the Cake:
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 3/4 cup creamy peanut butter
    • 1 cup granulated sugar
    • 1/2 cup light brown sugar, packed
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 3 medium bananas, mashed (about 1 1/2 cups)
    • 1/2 cup sour cream or plain Greek yogurt
    • 1 cup semi-sweet chocolate chips

    For the Chocolate Ganache Glaze:

    • 1 cup semi-sweet chocolate chips
    • 1/2 cup heavy cream

    For the Peanut Butter Glaze:

    1. 1/2 cup creamy peanut butter
    2. 1/4 cup powdered sugar
    3. 2–3 tablespoons milk

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan.
  • Make the Cake Batter:
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
    Add the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
    Stir in the mashed bananas and sour cream until combined.
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
    Fold in the chocolate chips.
  • Bake the Cake:
    Pour the batter into the prepared bundt pan and spread it evenly.
    Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Prepare the Chocolate Ganache Glaze:
    Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
    Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.
  • Prepare the Peanut Butter Glaze:
    In a small bowl, whisk together the peanut butter, powdered sugar, and milk until smooth and pourable. Adjust consistency with more milk if needed.
  • Assemble the Cake:
    Once the cake is fully cooled, pour the chocolate ganache glaze evenly over the top.
    Drizzle the peanut butter glaze over the chocolate ganache in a zigzag pattern for a beautiful finish.
  • Serve and Enjoy:
    Slice and serve this luscious cake as a dessert or indulgent snack!

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
  • If you prefer a thicker peanut butter glaze, add more powdered sugar or reduce the milk.

Nutrition

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