Peanut Butter Banana Chocolate cake Recipe

Peanut butter cream cheese frosting between soft peanut butter banana chocolate cake layers. 

Peanut Butter Chocolate Banana Cake – 3 large or 250g bananas brown and mashed – 1 ½ cups or 190g cake flour – ⅔ cup or 70g dutch process cocoa – 1 ½ tsp baking soda – 1 cup or 215g brown sugar – ½ cup or 105g granulated sugar – 3 large egg – ¾ cup or 160g canola oil – ½ cup or 125g peanut butter – Peanut Butter Cream Cheese Frosting – 1 stick or 113g butter softened – 1 package or 226g cream cheese – 2 cups or 260g powdered sugar – 2-3 tablespoons peanut butter – ¼ tsp fine sea salt – 1 tsp pure vanilla extract – Halva crumbles optional




Grease and flour two 8-inch round pans. Heat the oven to 350 F. Mix the mashed banana, eggs, oil, and sugars in a bowl. Whisk in peanut butter, salt, soda, and vanilla. 

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STEP  1 .

Mix cocoa and flour just until combined. Split the batter between the pans. Bake the cake for 35 minutes until a cake tester comes out clean or the top springs back.  

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Cool the cake layers before frosting: Press the cream cheese into the bowl repeatedly with a rubber spatula to smooth it. Beat in butter until just combined.  

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Add powdered sugar, vanilla, salt, and peanut butter and beat until creamy. Cut cakes in half lengthwise with a bread knife or cake leveler. Put together.

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Make a bottom layer of cake and spread a few tablespoons of frosting on it. Add halva crumbles if desired. Flip a top layer so the inside of the cake is on top for the second. 

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Combine frosting and halva. Add the upside-down second cake top to the third layer. Sprinkle crumbles over frosting. The top layer will be the other cake's bottom.  

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Spread frosting, add crumbles. Cake lasts several days in an airtight container. If you used halva, it may leak but taste fine.  

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See Also

S’mores Blondies Recipe