Chocolate Peanut Butter And Banana Cake Recipes

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PEANUT BUTTER BANANA CAKE

I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.-Lee Deneau, Lansing, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 14



Peanut Butter Banana Cake image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake.

Nutrition Facts : Calories 352 calories, Fat 10g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 241mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup 2% milk
FROSTING:
1/3 cup creamy peanut butter
1/3 cup 2% milk
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar

CHOCOLATE BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING

Inspired by Elvis's famous peanut butter banana sandwich, I took this to the next level by incorporating the flavors into a moist and simple cake. But who can have a cake without frosting? Not me! A creamy peanut butter cream cheese frosting tops this off and makes it my one-of-a-kind cake filled with four favorite flavors. I think Elvis would be proud!

Provided by CaSaundraLeigh

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 19



Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray.
  • Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined.
  • Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes.
  • Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy.
  • Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes.
  • Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.

Nutrition Facts : Calories 427 calories, Carbohydrate 63.8 g, Cholesterol 55 mg, Fat 15.6 g, Fiber 4.3 g, Protein 11.9 g, SaturatedFat 7.7 g, Sodium 526.1 mg, Sugar 31.9 g

cooking spray
1 ½ cups all-purpose flour
¾ cup white sugar
½ cup whole wheat flour
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large bananas, mashed
¾ cup buttermilk
½ cup egg whites
⅓ cup unsweetened applesauce
1 egg
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese (such as Philadelphia®)
¼ cup creamy peanut butter
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 banana, sliced

VEGAN DOUBLE CHOCOLATE PEANUT BUTTER BANANA CAKE

This was an experiment that I made for myself on my 1 year anniversary of going vegan, and it turned out awesome. Very moist and chocolaty! Feel free to substitute other non-dairy milks.

Provided by HeidiM

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12



Vegan Double Chocolate Peanut Butter Banana Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.
  • Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 518 calories, Carbohydrate 68.3 g, Fat 27.9 g, Fiber 7.2 g, Protein 8.3 g, SaturatedFat 6.8 g, Sodium 452.6 mg, Sugar 40.5 g

3 cups whole wheat pastry flour
¾ cup white sugar
½ cup brown sugar
¾ cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed very ripe bananas
½ cup creamy peanut butter
1 ¼ cups almond milk
¾ cup canola oil
1 (10 ounce) bag semisweet chocolate chips

CHOCOLATE-BANANA-PEANUT BUTTER DELIGHT

It's delightful and delicious. It's a triple-layer cake with a surprise inside. Such a winning flavor combination means just one thing--you'll be a champ just for baking it!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 16

Number Of Ingredients 28



Chocolate-Banana-Peanut Butter Delight image

Steps:

  • Heat oven to 350°F. Grease and flour three 8- or 9-inch round cake pans. In medium bowl, beat 1/2 cup butter and 1 1/4 cups granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 2 eggs, one at a time. Beat in chocolate, 3/4 cup milk and 1 teaspoon vanilla. Beat in remaining chocolate cake ingredients on low speed, scraping bowl constantly. Divide batter evenly between 2 pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat 1/2 cup butter and 1/2 cup granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 egg; beat 1 minute. Beat in bananas, 1/4 cup sour cream, 1/2 teaspoon vanilla and the banana extract. Beat in remaining banana cake ingredients on low speed, scraping bowl constantly. Pour into remaining pan.
  • Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat 1 cup butter with electric mixer on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, 1/4 cup milk and 1/2 teaspoon vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
  • Place 1 chocolate cake layer on serving plate; spread with 1/3 cup frosting. Place banana cake layer on frosted layer; spread with 1/3 cup frosting. Top with chocolate cake layer. Frost side and top of cake with remaining frosting. Garnish with peanuts and chocolate chips. Store in refrigerator.

Nutrition Facts : Calories 355, Carbohydrate 45 g, Cholesterol 80 mg, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 330 mg

1/2 cup butter or margarine, softened
1 1/4 cups granulated sugar
2 eggs
3 envelopes (1 oz each) premelted unsweetened baking chocolate
3/4 cup milk
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
3/4 cup mashed ripe bananas (1 1/2 medium)
1/4 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon banana extract
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter or margarine, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla
Peanuts, if desired
Chocolate chips, if desired

CHOCOLATE PEANUT BUTTER AND BANANA CAKE

From "Cake Mix Magic." Uses a devil's food cake mix (a nice change from the yellow cake mix seen in other recipes for similar cakes). Basically, a chocolate banana cake with chocolate peanut butter glaze. Yum. The author notes that chunky peanut butter can be used for the glaze if desired but will not produce a smooth satiny glaze. Prep time is an estimate.

Provided by the_cookie_lady

Categories     Dessert

Time 50m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 7



Chocolate Peanut Butter and Banana Cake image

Steps:

  • Cake: Preheat oven to 350*F. In a large mixer bowl, combine all cake ingredients. Beat on medium speed for 2 minutes, or until smooth. Spread batter evenly in a greased and floured 13-by 9-inch cake pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly until smooth. Spread evenly over cooled cake. Sprinkle nuts on top, if desired.

1 (18 1/4 ounce) package devil's food cake mix
3 eggs
1 1/2 cups mashed ripe bananas (about 3 or 4 large bananas)
1/2 cup vegetable oil
4 (1 ounce) semi-sweet chocolate baking squares
2/3 cup creamy peanut butter
1/3 cup chopped peanuts (optional)

CHOCOLATE PEANUT BUTTER AND BANANA CAKE (AKA: ELVIS CAKE)

Elvis was famous for loving peanut butter and banana sandwiches. We were married on his birthday, so this creation is in his honor. Chocolate added for Buddha and well,... Bird's just nutty! :) Great with a tall glass of cold milk.

Provided by 2Bleu

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14



Chocolate Peanut Butter and Banana Cake (Aka: Elvis Cake) image

Steps:

  • FROSTING: With an electric mixer beat together the butter and peanut butter until smooth. Slowly mix/beat in the powdered sugar and milk until frosting reaches a spreadable consistency. Add mashed banana and mix thoroughly (it's okay if it has small lumps of banana in it. Chill until needed.
  • Preheat oven to 375 degrees F. Spray 2 9" round pie pans with bakers ease (or grease and flour pans). Set aside.
  • CAKE: In a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended, adding more water if needed (batter will be thick). If using, gently fold in peanuts.
  • Spoon an equal amount of batter into each round, Bake on center rack for 15-20 minutes or until a wooden pick inserted into the center of cakes comes out clean. Cool on rack.
  • Remove frosting from fridge while cake is cooling. Frost cake when ready. Sprinkle the top and/or sides with an even amount of the chopped peanuts. Garnish the top of with a dried banana chip for each slice. Refrigerate until serving. Note, you can also make cupcakes or a sheetcake if you choose. Keep refrigerated.

Nutrition Facts : Calories 518.1, Fat 29.8, SaturatedFat 9.2, Cholesterol 55.6, Sodium 507.7, Carbohydrate 60.1, Fiber 3.9, Sugar 37.7, Protein 10.3

8 tablespoons butter, softened
4 tablespoons creamy peanut butter
1 1/2 cups powdered sugar
1/2 mashed banana
1/2 cup creamy peanut butter
3 bananas, mashed
2 tablespoons vegetable oil
1/2 cup water (more if needed)
2 large eggs
2 tablespoons cocoa powder
1 (18 3/4 ounce) package devil's food cake mix (without pudding)
1/2 cup chopped peanuts
2 tablespoons peanuts, chopped medium fine
dried banana pieces

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 10 cupcakes

Number Of Ingredients 13



Chocolate, Peanut Butter and Banana Cupcakes image

Steps:

  • Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
  • Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
  • To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
  • Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
  • Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
  • While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

1/4 cup creamy peanut butter (recommended: Skippy)
1 cup sliced and firmly packed, ripe banana
1 tablespoon canola oil
3 tablespoons water
1 large egg
1 tablespoon Dutch process cocoa powder
1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy)
2 1/2 tablespoons softened unsalted butter
1/4 cup creamy peanut butter (recommended: Skippy)
1/3 cup plus 2 1/4 teaspoons powdered sugar
1 1/2 to 2 teaspoons whole milk
2 1/2 tablespoons roasted and lightly salted chopped peanuts
10 dried banana chips

CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE

Provided by Kelsey Nixon

Categories     dessert

Time 4h20m

Yield 8 servings

Number Of Ingredients 6



Chocolate Peanut Butter and Banana Icebox Cake image

Steps:

  • In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
  • In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
  • Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.

1/2 cup smooth peanut butter (recommended: Jiffy)
2 1/2 cups cold heavy cream, divided
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
5 bananas, sliced, plus additional for garnish
2 (9-ounce) packages chocolate wafer cookies

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