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Chocolate Banana Cake with Peanut Butter Frosting Recipe

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4.4 from 101 reviews

A rich and moist Chocolate Banana Cake made with ripe bananas and a perfect blend of cocoa and spices, topped with a creamy peanut butter and cream cheese frosting. This irresistible dessert combines the best of banana bread and chocolate cake for a decadent treat.

Ingredients

Scale

Cake

  • 1¾ cups (210 g) all purpose flour
  • ½ cup (40 g) cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup mashed bananas (about 2 medium bananas)
  • ¾ cup (177 g) oil or melted butter
  • 1 cup (200 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 3 large eggs (US), room temperature
  • ½ cup (120 g) sour cream, room temperature

Frosting

  • ½ cup (113 g) unsalted butter, room temperature
  • 8 oz. (226 g) cream cheese, room temperature
  • ½ cup (128 g) creamy peanut butter (no stir recommended)
  • 2 teaspoons (10 ml) vanilla extract
  • ½ teaspoon salt
  • 4 cups (480 g) powdered sugar

Instructions

  1. Prep: Preheat your oven to 350°F (177°C). Lightly grease a 13 x 9 inch pan and line the bottom and two long sides with parchment paper to make removing the cake easier later.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, cocoa powder, baking soda, baking powder, and ½ teaspoon salt until well combined.
  3. Mix Wet Ingredients: In another bowl, mash the bananas until mostly smooth with slight lumps. Add in the oil or melted butter, granulated sugar, light brown sugar, eggs, and sour cream, whisking until the mixture is smooth and well combined.
  4. Combine Batter: Gradually whisk the dry ingredients into the wet banana mixture, about half at a time, until you have a smooth, well incorporated batter with no visible dry flour.
  5. Bake the Cake: Pour the batter evenly into the prepared pan and smooth the surface with a flexible spatula. Bake for 28 to 32 minutes, or until the cake springs back when gently pressed and the edges pull slightly away from the pan.
  6. Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then, use the parchment edges to carefully lift the cake out onto a cooling rack to cool completely.
  7. Prepare Frosting: In a mixing bowl, beat the room temperature unsalted butter and cream cheese together on low speed for 4 to 5 minutes until creamy and fully combined.
  8. Add Flavorings and Sugar: Mix in the creamy peanut butter, vanilla extract, and ½ teaspoon salt until smooth. Slowly add the powdered sugar half a cup at a time, beating well after each addition. Once all sugar is incorporated, increase the speed and beat until the frosting reaches your desired consistency.
  9. Frost the Cake: Spread the peanut butter cream cheese frosting evenly over the fully cooled chocolate banana cake. Create decorative swirls with the back of a spoon. Optionally, top with shaved chocolate for extra garnish.
  10. Serve: Slice the cake and enjoy this decadent dessert with rich chocolate, moist banana, and creamy frosting.

Notes

  • Use ripe bananas with brown spots for the best flavor and natural sweetness.
  • You can substitute oil with melted butter for a richer taste in the cake batter.
  • Make sure all dairy ingredients (eggs, sour cream, butter, cream cheese) are at room temperature to ensure smooth batter and frosting.
  • The parchment lining on two sides helps lift the cake easily out of the pan without breaking.
  • Frost the cake only when it is completely cooled to prevent the frosting from melting.
  • Shaved chocolate topping is optional but adds a nice decorative and flavor touch.

Keywords: Chocolate Banana Cake, Banana Cake with Chocolate, Peanut Butter Cream Cheese Frosting, Moist Chocolate Cake, Easy Chocolate Banana Dessert

Find it online: https://heutigemahlzeiten.com/chocolate-banana-cake-with-peanut-butter-frosting-recipe/