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Banana Chocolate Chip Cake with Peanut Butter Frosting is a delicious and moist cake loaded with ripe bananas, mini chocolate chips and topped with the easiest 3 ingredient peanut butter frosting.
Have you ever accidentally ordered 8 bunchs of bananas instead of 8 single bananas on an online grocery order? No? Just me? I had to put some of these bananas to good use after my online order mishap and needless to say, the kids were pumped about it and the cake was gone in less than 24 hours.
If you love a peanut butter, chocolate and banana combo, well you just found your new favourite recipe! This is one of those cakes that you can barley wait for it to cool down to enjoy. I’ve made this recipe a few times with and without the frosting, and while we love an indulgent frosting, it still tastes great without it. It’s basically just a big banana bread so it works really well as a quick breakfast, afternoon snack, or something on the sweeter side after dinner.
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Ingredients
Here is a quick overview of the ingredients you’ll need to make my Banana Chocolate Chip Cake with Peanut Butter Frosting. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- bananas
- butter
- sugar
- all purpose flour
- eggs
- vanilla extract
- mini chocolate chips
- peanut butter
- icing sugar
- milk
- baking soda
- salt
- cinnamon
- nutmeg
Tips before getting started
- Be sure the butter is melted before getting started. This will ensure it mixes well into the bananas, avoiding it from becoming clumpy.
- Use very ripe bananas! The mushier, the better! You can tell if a banana is very ripe by the colour of its peel. If the peel is very dark in colour, and extremely soft to touch, it’s perfect!
Storing & freezing instructions
How to store banana cake? Once the cake has completed cooled, you can store it in a ziplock back or airtight container and it will keep fresh for up to 5 days. I leave mine on the counter, but you can also keep it in the fridge.
Is this recipe freezer friendly?
Yes! Just don’t freeze it with the peanut butter frosting. Wrap it with plastic wrap, and add it to a large ziplock bag and freeze for up to 3 months.
Did you like this recipe?
If you enjoyed my Banana Chocolate Chip Cake with Peanut Butter Frosting recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Watch the recipe video
Watch the recipe video on Instagram
Banana Chocolate Chip Cake with Peanut Butter Frosting
Equipment
- 1 large mixing bowl or stand mixer
Ingredients
- 6 small bananas – or 5 large ones
- 3/4 cup butter, melted
- 1 cup sugar
- 3 cups all purpose flour
- 2 eggs
- 2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbsp vanilla extract
- 3/4 cup mini chocolate chips
Peanut Butter Icing:
- 3/4 cup peanut butter, smooth
- 1½ cups icing sugar
- 1/3 cup 2% milk, or a little more/less depending on how thick you want it
Instructions
- Preheat your oven to 350 °F.
- In a large mixing bowl or stand mixer add the bananas and mash well using a fork, or potato masher.
- Add the melted butter and mix until combined.
- Add the sugar, eggs and vanilla and mix well.
- Add the baking soda, salt, cinnamon, nutmeg and flour (one cup at a time) until combined.Don't over mix.Sammy's tip: scrap down the sides of the bowl with a spatula.
- Using a spatula fold in the chocolate chips.
- Pour the batter into a greased 9×13 baking pan (or cover with parchment paper) and bake for 35-45 minutes, or until a toothpick comes out clean.
- Let rest on the counter for 10-15 minutes.
- To prepare the icing, combine all ingredients in a medium sized bowl and whisk well until smooth.Sammy's tip: start with 1/4 cup of milk and add more/less depending on how thick you want it.
- Spread the icing evenly on the cake, slice and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
So good!
Saw this the week it was posted and was super excited to make it. It was so delicious and just a good little treat to have.
Hi Christina, thank you for taking the the time to leave a review! So happy you enjoyed it!
Omg!!! I made this today after drooling when I came across it on social media and it is absofrigginlutely delish!!! I know it’s amazing when my husband says “oh, this is good” like 5 times!! The recipe couldn’t be more clear or easy to follow. I also appreciate the storage recommendations being provided. If there is nutrition info available I would like that for reference. I highly recommend giving this a try!
Hi Tina, hahaha when the husband says THIS IS GOOD, 5 times – you know it’s good! I love it! Thanks for sharing! xo
Brilliant receipe: requieres very little effort yet the result is so tasty.
Not fan of peanut butter, substituted with Pan die Stelle crema and OMG it was delicious!
I love it! Thanks for sharing! xo
I have been using the same amazing banana bread recipe for years (my husband LOVED the old recipe). I decided to try something new today, and my husband says this is his new favourite. I will be using this recipe from now on. This banana chocolate chip cake is SO good! The peanut butter icing is to die for.
Thanks Sammy!
Hi Bailey! This makes me SO happy. Thank you for sharing!
This recipe was so easy to make and cooked beautifully! I made 2 batches and was short 1 banana on one and it didn’t seem to matter much. I served it warm and it was TO.DIE.FOR. The frosting was such a perfect touch. I’m going to freeze the other. I’m so jealous I didn’t come up with this recipe. Love your stuff
Hi Dana! Thank you for taking the time to leave a review! I am SO happy you loved this recipe! xo
Flavor is 10/10 and the pb frosting is to die for (I’ll be adding it to regular banana bread from here on out)!! If making with GF flour I’d suggest reducing the baking time. Made this with GF flour and it was a little dry at the lowest baking time. Still dynamite and will be making again!!
Hi Cristina, thank you so much for taking the time to leave a review! So happy you enjoyed the recipe!
This is my second time making this and me and my family LOVE it. I have an egg allergy so I substitute with flax “eggs” and it turns out great.
Turned out great! Definitely a keeper. 👍