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Banana Chocolate Peanut Butter Crunch Cake

Banana Chocolate Peanut Butter Crunch Cake

Jacklin Altman
Move over banana bread - there's a new use for bananas. This cake has a dense yet fluffy banana chocolate swirl cake that's filled with peanut butter frosting and topped with a rich chocolate frosting.
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Prep Time 30 minutes
Cook Time 45 minutes
Decorating Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 774 kcal

Equipment

  • Mixing Bowls
  • Cake Pans
  • Stand Mixer
  • Oven

Ingredients
  

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 Krispies cereal
Chocolate Frosting:
  • 2 1/2 cup 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

Instructions
 

  • 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!

Nutrition

Calories: 774kcalCarbohydrates: 79gProtein: 10gFat: 50gSaturated Fat: 25gCholesterol: 125mgSodium: 589mgPotassium: 319mgFiber: 4gSugar: 55gVitamin A: 1208IUVitamin C: 3mgCalcium: 83mgIron: 2mg
Keyword Cake, dessert, chocolate, banana bread, banana, vegetarian, peanut butter
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