Double chocolate, peanut butter and banana cake

    1 hour 40 min

    This is a recipe that I have adapted from bethm3883 who submitted the recipe on this site for American-style jumbo peanut butter muffins. So it really is thanks to her that this cake lives! This produces a really dense, moist chocolate cake with a lovely peanutty banana taste. Throw what you like in it! I always add chocolate chips and fudgy pieces in mine!


    Roxburghshire, Scotland, UK
    4 people made this

    Serves: 8 

    • 150g plain flour
    • 100g cocoa powder (I use Green & Blacks®)
    • 150g caster sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 2 large bananas (very ripe)
    • 150g peanut butter, melted (I used crunchy)
    • 200ml skimmed or semi skimmed milk
    • 3 tablespoons vegetable oil
    • 1 medium egg
    • 1 teaspoon vanilla extract
    • 150g chocolate chips and fudge pieces

    Prep:50min  ›  Cook:40min  ›  Extra time:10min cooling  ›  Ready in:1hr40min 

    1. Pre-heat your oven to its highest setting (temperature will drop when you put the cake tin in). Prepare either two cake tins (to make a Victoria sandwich style cake) or one springform cake tin. Grease, flour and set aside.
    2. Sift together into a bowl: flour, cocoa, sugar, baking powder and bicarbonate of soda, and set aside.
    3. Right. Mash the heck out of your bananas. Or use a hand blender. In a smaller bowl, pop your peanut butter into the microwave, 30 seconds at a time until its melted. Keep an eye on it, otherwise it will burn. And that is just nasty.
    4. I tend to combine all the wet ingredients in a jug. So measure out your milk into the jug. Put the melted peanut butter, oil, egg, milk, vanilla extract and blitz in the jug. I have an electric hand whisk, and I just take one of the whisk attachments off and use that.
    5. Combine your wet and dry ingredients together in a bowl and mix well. Stir in the chocolate chips and fudge pieces. If you mixture is a little dry, because cocoa powder sucks up a lot of moisture, add more banana, or more milk. Usually I find that two bananas do the trick on keeping the mixture pourable.
    6. Pour into either two tins, or the one tin. Make sure you have a dip in the middle.
    7. Put into the middle of the oven and turn your oven down to 170 C / Gas 3. Check after 30 minutes by skewering the centre of the cake. If it isn't clean leave for another 5 minutes. If you are cooking two, they make cook by 30 minutes. If it is one, because it is thicker, it may need longer. I usually bake this for 30 to 40 minutes.
    8. Put onto a cooling rack. Leave to cool before frosting, otherwise you will end up with what happened to me. Lovely cake sat in a pool of buttercream..... You can either frost this Victoria sandwich style, or frost on top.


    Taste your cake mixture. Because its the only way I can tell if you need to add something else to it.
    This really is hard to get wrong. The only part that can go wrong is baking it. Remember, when you take a cake out the oven, it is still cooking as it cools. So if you're skewer has a 'bit' of wetness on it, it isn't the end of the world.
    Don't for the love of all things sane, bang the cake tin down on the side when you take it out the oven. You will kill your cake.
    Tweak the heck out of this recipe. Maybe someone else can create something oresome from this!

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