Banana Chocolate Peanut Butter Cake is an easy recipe for mouth-watering chocolate cake filled with layers of creamy peanut butter frosting and fresh bananas. This is the perfect cake for any celebration!
Make this banana chocolate peanut butter cake for your next family gathering or your kid’s/friend’s birthday!
What we love about this cake:
Easy preparation – Perfect for beginner bakers!
Great project for kids – Quick prep and easy-to-follow steps make this recipe a great baking project for your little ones.
Make it ahead – The cake base can be baked ahead of time, if needed. If you wanted to make the whole cake a day ahead, you can but I highly recommend keeping it in an air-tight cake container in the fridge to prevent the crumbs from going dry.
How to make banana chocolate peanut butter cake
The best way to do this is divide the prep into sections. I love making the cake base ahead and when it is cooled down I simply wrap it in a plastic wrap until the next day.
This cake recipe is very easy and you don’t need any special tools to make it. The prep takes literally 5 minutes. All you have to do is mix the dry ingredients with the wet ingredients, give it a quick stir until everything is well combined.
By the way, if you are looking for homemade chocolate cake recipe from scratch, this one is really versatile. You can use it with any filling you like!
OK so next, pour the batter in the cake pan and bake in a preheated oven. Don’t forget to line the bottom and the sides of your pan with baking parchment. It will take about 30 minutes to bake it but to make sure it is done, insert a skewer in. If it comes out clean, you can take it out.
The cake filling consists of peanut butter frosting and bananas. I recommend using ripe bananas to enhance the banana flavor.
The frosting is easy and ready in no time! Just combine all the ingredients in a food processor and pulse until blended. Don’t overmix it.
Have a look at the video or recipe instructions. All you have to do here is make a round dent in the middle of the cake first, then fill it with some of the frosting, sliced bananas, cover the top with the rest of the frosting & cover the frosting with cake crumbs.
Tips for making banana chocolate peanut butter cake
- To make the chocolate cake base you can use your favorite recipe. I use this one a lot because of its quick preparation and a fuss-free baking.
- You will probably end up with some leftover cake crumbs. You have a few options here – turn them into Chocolate Raspberry Parfait or keep them in the freezer for later use (like cake pops) or you can coat the sides of the cake with the crumbs as well.
- I used chocolate syrup to coat the sides of this banana chocolate peanut butter cake. You can completely omit this, if you don’t have the syrup on hand. A great idea is to coat the sides with some leftover peanut butter filling and crumbs.
- This cake tastes better when it is chilled well so that the frosting/filling has time to set. It will also be easier to cut. I highly suggest chilling it in the fridge for 2-3 hours (overnight is possible as well).
Guys, if you give this chocolate cake with peanut butter and banana filling a go, please do let me know in the comments!
Want to see how to make Banana Chocolate Peanut Butter Cake? Watch the video!
- 2 Ripe Bananas
- Chocolate Syrup , optional
- Sift the flour, cocoa and baking powder into a bowl. Add the granulated sugar and combine everything with a wooden spoon.
- Add milk, oil and eggs. Mix until well combined.
Pour the batter into an 8-inch (20cm) round cake pan lined with a sheet of baking parchment. Bake in a preheated oven at 360°F/180°C for 20 minutes or until an inserted skewer comes out clean. Take out and let it cool completely.
- In a food processor combine all the ingredients and pulse until well combined. It will only take a few seconds.
With a knife, make a cut around the top of the cake in a circle (about 0.5 inch/1.5 cm from the edge). Don’t push the knife down completely. The circle will act as a boundary. Now get a spoon and hollow out the center of the cake (up to the boundary). Keep the cake crumbs for later.
- Fill the hollowed out area with ½ of the frosting and spread it around evenly. Top this with sliced bananas up to the top. Now spread the rest of the filling across the cake and cover this with the cake crumbs.
- Optional: cover the sides with thick chocolate syrup (see note 3).
- Place this in the fridge for 2-3 hours before slicing.
- This recipe was made in an 8-inch/20cm wide round cake pan.
- The number of servings is individual but it can be somewhere between 8-10 slices.
- Chocolate syrup is completely optional and can be omitted. Alternatively the frosting can be used to coat the sides as well.
- Powdered sugar (US) = Icing sugar (UK).
- The cake base can be baked ahead, if needed. The frosting cannot be made ahead. However, you can make the whole cake ahead but in this case I highly recommend storing it in an air-tight cake container in the fridge to prevent the crumbs from going dry.
- Chilling is not included in the preparation time. Count with 2-3 hours.