Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Banana, Chocolate and Peanut Butter Cake

Large Cakes | 27th February 2013 | By

With two bananas sitting quietly neglected in the fruit bowl and just about to expire, there was nothing for it but to make a banana cake. It just so happens that One Ingredient this month is bananas and I was keen to join in the fun. One of the cakes I remember being particularly pleased with last year was my caramelised banana, coconut and chocolate peanut butter cake. The combination of banana, peanut butter and chocolate worked particularly well and I wanted to try the it again, but in a different guise this time. I was also keen to try out a new cake mould sent to me for review (watch out for a forthcoming review and giveaway). It is shaped to look like a bar of chocolate and I obviously couldn’t resist. This also seemed like a good opportunity to try out the Atkins & Potts dippers which I thought would look good poured down the sides of the cake like lava. I based my recipe on one for Chocolate and Banana Cupcakes from Cupcakes from the Primrose Bakery. I changed the quantities and added peanut butter to the mix.

This is how I made:

Banana, Chocolate and Peanut Butter Cake

  • Melted 50g dark chocolate (85% Green & Black’s) in a bowl over hot water.
  • Mashed the two bananas in another bowl.
  • Creamed 50g unsalted butter with 125g soft brown sugar until light and fluffy.
  • Beat in 2 tbsp of crunchy peanut butter.
  • Stirred in the melted chocolate.
  • Beat in the mashed bananas and 1/2 tsp vanilla extract.
  • Beat in one duck egg.
  • Folded in 125g sifted flour (half wholemeal spelt, half white) and 1 spare tsp baking powder.
  • Spooned into the cake mould filling it to just over 3/4 full. I also had enough left over to fill a mini loaf mould.
  • Baked at 185C for 25 minutes until well risen.
  • Left to cool in the moulds, then turned out.
  • Drizzled the chocolate bar cake with Atkins & Potts buttery toffee dipper and the mini cake with the dark chocolate dipper.

Although very sweet, the cake was nonetheless delicious. It had a fudgy texture with crunchy bits from the peanut butter. Much to my relief, the cake turned out of the mould without getting stuck, although the definition of the embossed writing (“yum”) was not as clearly defined as I’d hoped. The buttery toffee dipper was just as delicious as it sounds and I had a hard job not to eat it straight from the jar. The dark chocolate dipper was also good and would be perfect for drizzling over ice-cream. They had both set rather solid, having spent some time in my very cold kitchen. However, when I warmed them up on the heater, they were more or less the right consistency for drizzling.


  1. Michaela YorkshireMum Britton

    27th February 2013 at 9:43 am

    Oh WOW!!! This looks so yummy, I’m at sat here dribbling at the computer screen 🙂

    • Choclette

      28th February 2013 at 5:18 pm

      Oh no, don’t dribble over your screen – just lick it 😉

  2. Kath

    27th February 2013 at 10:39 am

    Oh my, look at all that caramel – it’s a banoffee pie in cake form and with the added extra of peanut butter. I am on my way down to you, put the kettle on. x

  3. Galina Varese

    27th February 2013 at 11:22 am

    Don’t think I ever tried banana and peanut butter baked in a cake together, looks very tempting

  4. Foodycat

    27th February 2013 at 11:32 am

    Banana, peanut butter, fudgey… You’ve used a lot of my favourite words here!

  5. manu

    27th February 2013 at 2:24 pm

    OMG this combo is made in heaven…
    Well done.

  6. laura@howtocookgoodfood

    27th February 2013 at 2:51 pm

    What a great cake shape. A bar of chocolate cake would be a winner for my son who loves chocolate. That fudge topping looks and sounds good. I have some leftover caramel from my banoffees that needs using up and was thinking I need a good recipe to use it up !
    Thanks for entering this gorgeous cake into One Ingredient :))

  7. Phil in the Kitchen

    27th February 2013 at 10:15 pm

    That’s a great cake and just the perfect shape for it.

  8. belleau kitchen

    27th February 2013 at 11:04 pm

    what a great looking cake… dripping with filthy toffy love… I LOVE it… love the shape too, what a brilliant idea…

  9. thelittleloaf

    28th February 2013 at 9:25 am

    That cake looks seriously squidgily good! I love the combination of chocolate, banana and peanut butter so need this in my life!

  10. Rebecca Phillips

    4th March 2013 at 10:54 pm

    I am salivating at this! I guess I’ll just sit here munching my egg & onion sandwich with jealousy!

  11. Lora

    5th March 2013 at 5:24 pm

    have just made loads of banana muffins with expiring bananas and froze some, wish I’d seen this first! Have never thought of adding in chocolate and peanut butter but this looks so yummy I’m definitely trying it next time.

  12. erinyslondon

    6th March 2013 at 5:23 pm

    Probably the naughtiest cake on the planet but it sounds so delicious

  13. Angie Hoggett

    16th March 2013 at 12:05 am

    wow that’s some cake!

  14. Sigourney P

    16th March 2013 at 2:18 pm

    MMMMMM!!! looks so nice and tasty i would love to try this 🙂

  15. Laura Denman

    20th July 2013 at 4:03 pm

    Oh my, this looks good!

  16. prwilson

    27th February 2014 at 12:51 am

    Love bananas, love chocolate, love peanut butter – can’t see why I wouldn’t love this.


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