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Why You’ll Love My Recipe
Want to use up those black bananas in your freezer? Try this decadent banana cake, topped with chocolate and peanut butter, that takes classic banana bread to the next level.
If you love peanut butter and chocolate together, try making some of these Thick & Chewy Peanut Butter Chocolate Chip Cookies or Peanut Butter Cup Stuffed Chocolate Chip Cookie Recipe. Or make a batch of this Easy Peanut Butter Cup Fudge to really load up on the flavour combo.
Karlynn’s Recipe Notes
- Skill Level: This recipe is very easy, as long as you can resist eating all the Reese spread before you put it on to the cake.
- Total Time: Making this cake will take you approximately 45 minutes from start to finish.
- Variations: There are so many ways to have fun with this recipe! Sprinkle on some crumbled up peanut butter cups, peanut butter chips, or some chocolate-covered peanuts for added crunch. Serve this cake with a scoop of chocolate ice cream, or maybe even some chocolate-peanut butter ice cream.
- Tools Needed: For this recipe, you’ll need a stand mixer or a hand mixer and large bowl, a whisk, a medium bowl, a spatula, an 8×8 baking pan, and a knife or spoon.
What You’ll Need For Ingredients
Bananas: Dig those black bananas out of your freezer or pull them off of your counter. This recipe will work best with the mushiest, ripest, sweetest bananas possible.
Reese Spreads: If you’re having trouble finding this spread in stores, you can use your favourite chocolate-nut spread. Nutella or something similar would be delicious. You can always just use peanut butter instead if you need to.
How To Make Chocolate Peanut Butter Banana Cake
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 350°F. Grease and flour 8×8 baking pan.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well in between. Mix in bananas and vanilla.
- Whisk together dry ingredients in a medium bowl. Add to wet mixture. Mix thoroughly.
- Pour batter into prepared pan. Spread evenly.
- Warm up the Reese Spread slightly and then pour it over the cake. Swirl it into the top 1/4 of the batter with a knife or spoon.
- Bake for 35-40 minutes. Remove from oven, cool, and serve.
Karlynn’s Tips and Tricks for Making Chocolate Peanut Butter Banana Cake
Alternative Uses: You can use any banana bread or banana cake recipe you like for this. What makes this cake so amazing is the swirls of Reese Spreads. Why not track down a jar of the stuff to add to the top of your favourite banana muffins? Or swirl some into a Chocolate Cake.
If You Cant Find Reese Spreads: Remember, if you can’t find this particular chocolate-peanut butter spread, you can use something else. Try making some of this Peanut Butter Cup Ganache to swirl into the cake or spread over top. Use Nutella or whichever nutty dessert spread you like best. Chocolate chips, peanut butter chips, globs of crunchy peanut butter, or even some fancy high-end peanut butter-filled chocolate bars are all delicious options.
Storage Instructions
Store this cake in a sealed container at room temperature for 2-3 days, or in the freezer for up to 5 months. For easier defrosting later, cut your cooled cake into individual servings and wrap them in plastic wrap before freezing them.
More Delicious Cake Recipes
Looking for my yummy and easy cake recipes to try during the cold months of winter?
Try this rich Tiramisu Cake or a classic Angel Cake.
Make a Strawberry Rhubarb Upside Down Cake or a Strawberry Swirl Pound Cake for a taste of summery fruits.
There you go, friends. Another great way to use up those ripe bananas. Try this yummy cake and let me know what you think.
Happy Baking!
Karlynn
Chocolate Peanut Butter Banana Cake
Ingredients
- ½ cup butter
- 1 cup of white sugar
- 2 eggs
- 1 cup banana, equals about 3 medium bananas
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup Reese spreads
Instructions
- Pre-heat your oven to 350° F.
- Grease and flour an 8×8 baking pan; set aside.
- Using a hand mixer or a stand mixer with the beater attachments, beat the butter and white sugar until light and fluffy. Add in the eggs, one at a time, beating thoroughly after each. Mix in the bananas.
- Whisk together the dry ingredients, then bet into the banana mixture until thoroughly combined.
- Pour into the prepared pan, spread evenly throughout the pan.
- Warm up the 1/1 cup of REESE Spreads slightly, then pour over the top of the cake. Use a spoon or knife to swirl through the top and about 1/4 of the way into the batter.
- Bake for 35-40 minutes, or until a knife inserted into the middle comes out clean (note: you are looking to see if the cake is cooked ,not the chocolate spread, so if you see banana cake that sticks to the knife it’s not done. Chocolate that sticks to the knife is ok!)
- Remove from the oven, cool and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nicole says
I can’t find Reese’s spread in Edmonton. What store have you seen it in lately? Or is there a replacement?
Marina says
Hello! Came across your blog today, looks so tasty! I have tonnes of bananas in freezer and unused peanut butter, this recipe sounds like a winner!!!! please tell should I unfroze Bananas first? Thank you ?