Delicious & Easy Peanut Butter Banana Snack Cake: Your Go-To Recipe for Ripe Bananas
Indulge in this incredibly tender and delicious Peanut Butter Banana Snack Cake, featuring creamy peanut butter, sweet chocolate chips, and an irresistible Nutella drizzle. It’s the perfect treat for any time of day!
Do you ever find yourself with a bunch of bananas sitting on your counter, turning a little too brown for your liking? It’s a common dilemma in many households! I’m particularly picky about the ripeness of my bananas; they seem to go from perfectly yellow to overly speckled in what feels like minutes. But don’t despair! Those perfectly ripe, spotty bananas are actually a blessing in disguise, as they are the secret to the most moist and flavorful baked goods. Instead of tossing them, turn them into something truly spectacular!
While my Blueberry Banana Bread has long been a crowd-pleaser, this Peanut Butter Banana Snack Cake is quickly becoming a new household favorite. It’s a delightful twist on classic banana recipes, bringing together the beloved flavors of banana, peanut butter, and chocolate into one easy-to-make cake.
Why This Peanut Butter Banana Snack Cake is a Must-Try
There are countless ways to use up overripe bananas, but let’s be honest, is there truly any better way than turning them into a tender, delightful cake? This might just be the best banana cake recipe you’ll ever try. What sets this recipe apart is its incredible moistness and the harmonious blend of flavors. We’re talking ripe bananas, creamy peanut butter, and decadent chocolate chips – a flavor trinity that’s hard to beat.
For those looking for a slightly healthier option, I’ve incorporated whole wheat flour into this recipe. The beauty of it is that you would never even know it’s there! The rich flavors and tender crumb mask any perceived “healthiness,” making it feel utterly decadent. The addition of chocolate chips within the cake and an extra drizzle of chocolate on top truly elevate this dessert to a new level of deliciousness. Of course, if you’re not a chocolate fanatic, you can certainly skip the extra chocolate or even leave out the chocolate chips entirely. But who can resist the classic combination of chocolate and banana? Think of our Chocolate Chip Banana Pancakes – a weekend staple for a reason!
What You’ll Need for Your Delicious Banana Cake
For the exact measurements and full instructions, make sure to scroll down to the bottom of the post for the COMPLETE PRINTABLE recipe card.
Gathering your ingredients is the first step to creating this fantastic snack cake. Here’s a quick overview of what you’ll need, along with a few tips:
- Bananas: The star of the show! Use 2 large, very ripe bananas. The riper they are (brown spots and all), the sweeter and more flavorful your cake will be.
- Egg: A single large egg helps bind everything together and adds to the cake’s structure.
- Oil: You’ll need 1/4 cup of a neutral-flavored oil. Vegetable oil, canola oil, or avocado oil all work wonderfully. This contributes to the cake’s moist texture.
- Creamy Peanut Butter: The secret ingredient for that unique flavor! Opt for a creamy variety for a smooth texture throughout the cake.
- Vanilla Extract: Essential for enhancing all the other flavors.
- White Whole Wheat Flour: This gives the cake a slight nutritional boost without compromising on taste or texture. If you don’t have it, regular all-purpose flour works just as well.
- Granulated Sugar: For sweetness, balancing the richness of the other ingredients.
- Baking Soda: Our leavening agent, ensuring a light and fluffy crumb.
- Cinnamon: A touch of cinnamon wonderfully complements the banana and peanut butter flavors.
- Mini Chocolate Chips: These little bursts of chocolate are folded into the batter, adding pockets of melty goodness.
- Nutella (Optional): For an extra layer of chocolate-hazelnut decadence as a topping.
Step-by-Step: How to Make This Irresistible Banana Cake
One of the best things about this peanut butter banana cake is how incredibly simple it is to make. You don’t even need an electric mixer, just a bowl and a spatula or whisk! It’s a fantastic recipe for bakers of all skill levels.
- Prepare Your Bananas: Start by mashing your ripe bananas in a large mixing bowl. Mash them until they are mostly smooth, with just a few small lumps remaining for texture.
- Combine Wet Ingredients: To the mashed bananas, add the egg, creamy peanut butter, neutral oil, and vanilla extract. Whisk or stir these ingredients together until they are well combined and smooth. This creates the flavorful, moist base for your cake.
- Incorporate Dry Ingredients: Gently add the white whole wheat flour (or all-purpose flour), granulated sugar, baking soda, and cinnamon to the wet mixture. Mix until the flour is *just* incorporated. Be careful not to overmix the batter, as this can develop the gluten too much and result in a tough cake. A few streaks of flour are perfectly fine.
- Fold in the Chocolate Chips: Now for the fun part! Gently fold in your mini chocolate chips. If you’re not a fan of chocolate, you can omit them, but they truly add a wonderful dimension to the cake.
- Bake to Golden Perfection: Pour the batter into your prepared baking pan. Bake until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely in the pan on a wire rack. This is crucial if you plan to add any frosting or a Nutella drizzle, as applying it to a warm cake will cause it to melt and become messy.
Storing and Freezing Your Banana Cake Leftovers
This delightful banana cake is not only delicious freshly baked, but it also stores incredibly well, making it a perfect make-ahead dessert or a wonderful treat to enjoy with your afternoon coffee or tea. On the counter, properly covered with plastic wrap or foil, this cake will stay fresh and moist for 3-4 days. Its flavors tend to deepen beautifully over time!
While this banana cake shares some flavor similarities with classic banana bread, it’s distinctly different in texture. This recipe yields a cake with a truly tender, moist crumb, unlike the denser quick bread you might typically associate with banana loafs. Its lighter, more cake-like consistency makes it an absolute pleasure to eat. And just like banana bread, it freezes beautifully!
Tips to Freeze Banana Cake for Later Enjoyment
Freezing this snack cake is an excellent way to ensure you always have a delicious treat on hand. Here’s how to do it effectively:
- Freezing the Whole Cake: If you wish to freeze the entire cake, ensure it has cooled completely. Then, simply leave it in its baking pan (if freezer-safe) and double-wrap it tightly with aluminum foil. This double layer helps prevent freezer burn and keeps the cake fresh for up to 2-3 months.
- Freezing Individual Slices: For convenient grab-and-go portions, slice the cooled cake into individual servings. Wrap each slice tightly in plastic wrap, then place the wrapped slices into a freezer-safe bag or wrap them again in aluminum foil. This method protects against freezer burn and allows you to thaw only what you need. Thawed slices are perfect for a quick breakfast or an afternoon snack.
Creative Ways to Serve Your Peanut Butter Banana Cake
How you choose to top and serve your Peanut Butter Banana Snack Cake is entirely up to your personal preference! It’s wonderfully delicious on its own, but a little extra flair can make it even more special. I particularly love a simple drizzle of Nutella over the top – the hazelnut-chocolate combination is heavenly with banana and peanut butter. However, don’t feel limited!
Consider these serving suggestions:
- Classic Nutella Drizzle: As mentioned, a quick melt and drizzle of Nutella adds a rich, shiny finish and an extra layer of flavor.
- Favorite Chocolate Frosting: If you’re a fan of traditional frosted cakes, a thin layer of your favorite chocolate frosting would be absolutely divine.
- Simple Glaze: A simple powdered sugar glaze (powdered sugar mixed with a touch of milk or water) can add a nice touch of sweetness without being too heavy.
- Cream Cheese Frosting: A tangy cream cheese frosting would provide a lovely contrast to the sweetness of the cake.
- Dusting of Powdered Sugar: For a minimalist but elegant presentation, a light dusting of powdered sugar is perfect.
- Plain and Perfect: With chocolate chips already folded into the cake, it’s already plenty sweet and flavorful on its own. Sometimes, “as is” is the best way to enjoy it!
This banana snack cake is sure to be a hit with everyone, especially your kids who will love coming home to this homemade treat. It’s so easy to whip up that you’ll find yourself baking it whenever you have a few extra bananas on the counter, turning a simple ingredient into a moment of pure joy!
More Fun & Irresistible Dessert Recipes
If you loved this Peanut Butter Banana Snack Cake, you’re in for a treat! We have a wide array of other dessert recipes that are just as easy and delightful to make. Explore some of our other popular creations:
- Cosmic Brownie Cookies: A nostalgic twist on a classic favorite.
- Special K Bars: Crunchy, chewy, and utterly addictive.
- Avalanche Cookies: No-bake perfection for a quick sweet fix.
- Chocolate Pizza: A fun and customizable dessert that’s great for parties.
- Brownie Batter Dip: A dangerously delicious dip that tastes just like brownie batter.
- Chocolate Peanut Butter Cookies: The classic pairing in a soft, chewy cookie.
Peanut Butter Banana Snack Cake
Erin Sellin
10 minutes
40 minutes
50 minutes
12
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Ingredients
- 2 large ripe bananas
- 1 whole large egg
- 1/2 cup creamy peanut butter
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup white whole wheat flour (or all-purpose flour)
- 2/3 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup mini chocolate chips
- 1/4 cup Nutella, optional, for drizzling
Instructions
-
Preheat your oven to 375°F (190°C). Prepare an 8-inch baking dish by lightly spraying it with non-stick spray or lining it with parchment paper. Set aside.
-
In a large mixing bowl, thoroughly mash the ripe bananas. Add the egg, creamy peanut butter, vegetable oil, and vanilla extract. Mix well until all ingredients are smooth and fully combined.
-
Next, add the flour (white whole wheat or all-purpose), granulated sugar, baking soda, and cinnamon to the wet mixture. Stir gently until the flour is just incorporated into the batter. Be careful not to overmix to ensure a tender cake.
-
Gently fold in the mini chocolate chips until they are evenly distributed throughout the batter.
-
Pour the prepared batter into your baking dish. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
-
Remove the cake from the oven and let it cool completely on a wire rack before drizzling with Nutella or any other desired topping.
Notes
Nutrition
Serving:
1
g
|
Calories:
305
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
16
mg
|
Sodium:
166
mg
|
Fiber:
4
g
|
Sugar:
25
g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
10 minutes
40 minutes
50 minutes
Dessert Recipes, Snack
American
12
305
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