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peanut butter chocolate banana cake
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Peanut Butter Chocolate Banana Cake

Soft layers of peanut butter banana chocolate cake sandwiching a peanut butter cream cheese frosting.
Prep Time 20 minutes
Cook Time 30 minutes
Servings 1 four layer 8" cake

Ingredients

Peanut Butter Chocolate Banana Cake

  • 3 large or 250g bananas brown and mashed
  • 1 ½ cups or 190g cake flour
  • cup or 70g dutch process cocoa
  • 1 tsp pure vanilla extract
  • 1 ½ tsp baking soda
  • 1 cup or 215g brown sugar
  • ½ cup or 105g granulated sugar
  • 3 large eggs
  • 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

Instructions

  • Grease and flour two 8” round cake pans. Preheat the oven to 350 F.
  • In a bowl, whisk together the mashed banana, eggs, oil and sugars until well mixed. Add the peanut butter, salt, soda and vanilla and whisk well.
  • Whisk in the cocoa and flour until the mix is just combined. Divide the batter between the two prepared pans. Bake for about 35 minutes, until a cake tester comes out clean or you can press the top of the cake and it springs back.
  • Once the cake layers are cool, make the frosting:
  • Using a rubber spatula, press the cream cheese into the bowl over and over again to smooth it out. Add the butter and beat them together until just combined. Add the powdered sugar, vanilla, salt and peanut butter and beat until creamy.
  • Use a bread knife or cake leveler to slice the cakes in half lengthwise. To assemble:
  • Stack the first layer of cake (us a bottom layer) and spread a few tablespoons of frosting over it, adding halva crumbles if you are using. For the second, use a top layer but flip it so the inside of the cake is on top. Spread frosting, add halva.
  • For the third layer, add the top of the second cake, also flipped upside down. Spread frosting, add crumbles. The top layer will be the bottom layer of the other cake. Spread frosting, sprinkle on the crumbles.
  • Cake keeps for a few days, store in an airtight container. If you used halva, it’ll likely seep a bit but taste fine.