Move over Banana bread, there’s a new cake in town. Before you turn those overripe bananas into muffins yet again, whip up this insanely tasty layer cake instead! The combo of banana + chocolate + peanut butter is rich and oh-so-satisfying, and Cocoa Crispies cereal adds a fun crunch element to this cake! It’s perfect for birthday celebrations, get togethers, or when you just really want cake.
The cake is essentially a super moist banana bread, with the twist of a decadent chocolate swirl. The easiest way to make it is to make the banana cake in one bowl, then pour half of the batter into another bowl which you’ll mix with the melted chocolate to create a super rich, chocolatey banana cake batter.
Then, grease your pans, and pour half of the plain banana cake batter into the pans. Using a tablespoon, dollop the chocolate cake batter all over the plain batter, and then dollop more plain batter, more chocolate batter, in a random pattern until your cake pans are filled evenly (about halfway each). Using a toothpick or a knife, swirl the batters together to create a chocolatey banana swirl cake.
This cake has two frostings, which means it’s twice as delicious (at least in my book). Inside the cake, you have a peanut butter frosting, which you’ll likely want to slather on everything. I usually make a little extra and eat it with pretzels, nilla wafers, fruit – you name it.
To create the frosting, just combine the peanut butter with softened butter and powdered sugar in a stand mixer so that you get a super smooth frosting. Once fully combined, stir in the Cocoa Crispies. Note – they will soften if this sits for a few days, so if you’re not planning to eat this cake right away, I would advise leaving them out of the peanut butter frosting and just using them as a topping before servings.
The outside of the cake is frosted with a super fluffy chocolate frosting, made with all the good stuff – cocoa powder, butter, milk, sugar. I like to make it in my KitchenAid stand mixer with the whisk attachment so it gets super fluffy. I combine the ingredients at a 3-4 speed and once they’re fully incorporated, I turn it up to a 6-7 speed for about a 40 seconds, just long enough to whip air into the frosting. I love the way the fluffy frosting plays off the texture of the crunchy cereal and the chewy cake.
Looking for more cakes?
Well then, you’re in luck – I make a ton. Check out some of these other cake recipes:
- Vanilla Cake with Raspberry Buttercream
- Lemon Raspberry Cake
- Dunkaroo Cake
- Gluten Free Pumpkin Cake with Maple Cream Cheese Frosting
- Dairy-Free S’mores Cake
- (Vegan) Banana Cake with Peanut Butter Chocolate Chip Frosting
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Let’s make Banana Chocolate Peanut Butter Crunch Cake!
Banana Chocolate Swirl Cake:
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp canola oil
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 3 ripe bananas, mashed
- 3/4 cup plain Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate chips
Peanut Butter Frosting:
- 2/3 cup creamy peanut butter
- 4 tbsp softened butter
- 2/3 cup powdered sugar
- 1/4 cup Cocoa Crispies cereal
- 2 sticks unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3-4 cups powdered sugar
- 3-4 tbsp milk or heavy cream
- 1 tsp vanilla extract
- pinch of salt
- Preheat oven to 350F
- Mash bananas thoroughly, then add oil, eggs, yogurt, and stir together
- Add brown sugar and stir
- In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt
- Stir dry ingredients into wet ingredients, and mix together until uniformly combined
- Melt 1/4 c chocolate chips in microwave in 30 second intervals until chocolate is smooth and melted
- Remove 1/2 cup of the banana cake batter and mix together with melted chocolate
- Pour plain banana cake batter into greased cake pans
- Dollop chocolate batter onto plain banana cake batter and use a knife to swirl together
- Bake for 40-45 minutes, until toothpick comes out clean
- Allow to cool completely before frosting
- Combine peanut butter frosting ingredients in stand mixer, and layer into the middle of the cooled cake (note: if not eating right away, leaving cocoa crispies out of peanut butter frosting).
- Combine chocolate frosting ingredients in a stand mixer using the whisk attachment to get fluffy frosting. Start on a 2-3 speed to combine all of the ingredients, then whip them at a 6-7 speed for 40 seconds or so until the frosting is light and fluffy.
- Frost entire cake, top with additional Cocoa Crispies cereal, and enjoy!
Let me know if you make this recipe by leaving a comment and/or tagging me on Instagram at @foodbythegram!