Get recipes in your inbox!Subscribe

Chocolate Peanut Butter Banana Cake

Site Index Banana Banana bread Coffee cake Peanut butter

This post may contain affiliate links. See my privacy policy for details.

Banana Cake
Banana Cake

It’s that time of year again, I’m afraid. No, not back to school time, but rather “clean the black bananas out of your freezer time.”. It’s always a spur of the moment thing for me, usually resulting from the frustration of trying to find something in my refrigerator freezer and ending up elbow deep in a pile of frozen bananas while searching for frozen chicken breasts or the like. It always seems like a good idea at the time, throwing your too-ripe bananas into the freezer…..until three months later when you have 5 lbs of frozen mush that you need to use up.

I’m embarking on one heck of a delicious partnership this fall and winter. I’m taking part in Reese’s Golden Spoon Recipe Series, which in a nutshell means that I’m not only going to be making some decadent recipes for you to try out using Reese Spreads, but I’ll be sharing the work of other food bloggers, bring you even more deliciousness over the next few months!

For my first recipe, it was alllll about using up those freezer bananas. Banana, chocolate and peanut butter go together like cookies and milk; there’s just no better pairing out there.

 Chocolate Peanut Butter Banana Cake from @kitchenmagpie

This recipe makes one decadent 8×8 square cake and is easy as the proverbial pie. You can use your favourite banana bread recipe instead, actually, because the real magic happens when you take 1/2 cup of Reese Spreads and swirl it all through the top of the cake.

 Chocolate Peanut Butter Banana Cake from @kitchenmagpie

Just. Look.

Look at what this bakes into. Are you drooling yet?

Mouthwatering banana cake topped with an ooey gooey chocolate peanut butter mixture that has just a little bit of crunch on the top. This is pretty much baking Nirvana right here, folks.
 Chocolate Peanut Butter Banana Cake from @kitchenmagpie

So next time you are looking to use up those freezer bananas, grab yourself a jar of Reese Spreads and have a little peanut butter chocolate fun! You could use it on any cake or loaf that you think pairs with chocolate and peanut butter, and let’s be honest : what doesn’t pair with chocolate and peanut butter?

Happy baking everyone! Love you more than chocolate!

Karlynn

This is a sponsored conversation written by me on behalf of REESE Spreads. The opinions and text are all mine.

Pinnable Pic Recipes

PIN THIS RECIPE to your DESSERT RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!

 Chocolate Peanut Butter Banana Cake.

Learn to cook like the Kitchen Magpie

Chocolate Peanut Butter Banana Cake

Decadent banana cake with a delicious REESE Spread peanut butter chocolate topping!
Prep Time
10 minutes
Cook Time
40 minutes
Course
Dessert
Cuisine
American
Servings
12
Calories
298
Author
Karlynn Johnston

Ingredients

  • 1/2 cup butter
  • 1 cup of white sugar
  • 2 eggs
  • 1 cup of banana equals about 3 medium bananas
  • 2 cups of flour
  • 1 tsp of Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup REESE Spreads

Instructions

  1. Pre-heat your oven to 350 degrees F.
  2. Grease and flour an 8x8 baking pan; set aside.
  3. 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.
  4. Whisk together the dry ingredients, then bet into the banana mixture until thoroughly combined.
  5. Pour into the prepared pan, spread evenly throughout the pan.
  6. 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.
  7. 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!)
  8. Remove from the oven, cool and serve!

Nutrition Information

Calories: 298kcal, Carbohydrates: 43g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 47mg, Sodium: 285mg, Potassium: 149mg, Fiber: 1g, Sugar: 25g, Vitamin A: 5.7%, Vitamin C: 1.3%, Calcium: 3.2%, Iron: 9.4%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

 

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Banana Banana bread Coffee cake Peanut butter

Reader Interactions

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.