Moist banana cake topped with creamy, fluffy, super peanut buttery, chocolatey cream cheese frosting!
Working from home is great, but one thing I miss is that Friday high. Do you know what I’m talking about? The thrill of driving home and leaving work behind for the weekend. Saturday comes now, and… well… still at the office 🙂 In the end, I wouldn’t trade working from home for the world but I think I need a little Friday high, so I bring you Chocolate Peanut Butter Banana Cake!
On Friday’s now I try to make extra yummy recipes to make myself feel better. 😉
I’m always excited about the recipes I post, but this one, as I say in the video, really takes the cake!
Are you still with me?
I know. I can’t believe I said that, but I just couldn’t resist. It’s Friday, we have Chocolate Peanut Butter Banana Cake, and I’m feeling all giddy because of it.
The banana cake alone is crazy moist and perfectly banana-y, but what really takes this recipe over the top is the chocolate peanut butter cream cheese frosting.
Chocolate. Peanut butter. Cream cheese. Frosting. Say it with me. You’re not dreaming, this is really happening!
The combination of tender banana cake with ultra rich, peanut buttery, chocolate frosting is enough to make any day feel like the best day ever.
The real reason I made this Chocolate Peanut Butter Banana Cake, is because we had some friends in town last week! I’ve talked about them before, the Conroy’s. The two oldest girls, Emma and Lucy, came out and stayed with Trevor and I for about 2 weeks.
They’re vegetarians, so for two weeks, Trevor and I didn’t eat meat! (Okay, Trevor had a mild panic attack and may have purchased and devoured a frozen sausage pizza, but he made me promise I wouldn’t talk about that… soooo anyways…) It was a fun experiment, although, I don’t think I could ever be a full time vegetarian. I’d miss these jalapeno popper twice baked potatoes and taco pizza waaay too much.
During the two weeks, we made cheese wontons, veggie kebabs, and ate our weight in salad since it was in the 90s almost the whole time they were here!
And as a special treat? I made Chocolate Peanut Butter Banana Cake, duhhh!
I actually made this recipe twice while they were here…for… you know “recipe testing” purposes, of course.
The banana cake is just a combination of butter, sugars, eggs, greek yogurt (um, so it’s ok that I ate these for breakfast, right?), vanilla, flour, baking soda, salt, cinnamon, and extra ripe, mashed bananas.
The chocolate peanut butter cream cheese frosting is made up of cream cheese, more butter 😉 , a hefty scoop of creamy, dreamy peanut butter, heavy cream – for your health as Trevor says – vanilla, powdered sugar, cocoa powder, and just a teeny pinch of salt to cut the sweetness.
This Chocolate Peanut Butter Banana Cake is seriously outta this world and I’m gonna let you in on a little secret tip… if you have any extra frosting, put it in the fridge, let it chill until it’s hardened and eat it with a spoon. It tastes like the most luxurious mousse you’ve ever had.
Moist banana cake topped with creamy, fluffy, super peanut buttery, chocolatey cream cheese frosting. Welcoooome to the weekend!
Banana, chocolate, and peanut butter are one of my favorite flavor combinations. What about you? Show me the yummy!
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cups granulated sugar
- 1 cups brown sugar packed
- 2 large eggs room temperature
- 1 cup plain greek yogurt room temperature, I used full fat
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mashed ripe bananas
- 1 (8 oz) package cream cheese softened to room temperature
- 1/4 cup unsalted butter softened to room temperature
- 1/2 cup creamy peanut butter
- 2 tablespoons heavy cream room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 1 pinch salt
- Preheat oven to 350 degrees F and grease a 9x13 in glass baking pan.
- Whisk together flour, baking soda, salt, and cinnamon in a medium sized bowl and set aside.
- Using your stand mixer, cream together butter and sugars until fluffy, about one - two minutes.
- Add in eggs and mix until just combined.
- Mix in greek yogurt and vanilla.
- Add in dry ingredients and mix until just combined.
- Stir in banana until evenly incorporated. Don't over mix.
- Pour the batter into the prepared pan and bake for about 30 minutes.
- After 30 minutes, cover with foil and bake another 10 minutes, or until an inserted toothpick comes out clean.
- Let cool completely before frosting.
- Using your stand mixer, cream together cream cheese and butter until fluffy, about one - two minutes.
- Mix in peanut butter.
- Add in heavy cream and vanilla and mix until incorporated.
- Mix in powdered sugar, cocoa powder, and salt.
- Frost cooled banana cake with frosting and serve immediately.*
* If you're not serving these bars immediately, store the cooled bars, covered, at room temperature. Store the frosting in tupperware in the fridge. Before serving, let the frosting soften at room temperature before frosting the bars.
Cake recipe slightly adapted from Allrecipes