Bananas go very well with both peanut butter and with chocolate, and when you put those three elements together in one cake, the result is irresistible. And irresistible is just how I would describe a slice o this Chocolate Peanut Butter Topped Banana Snack Cake. The snack cake consists of a layer of moist banana cake that is topped with a thin layer of salty-sweet peanut butter and drizzled with melted chocolate.
I was inspired to create this cake after making a batch of my Peanut Butter Tasty Kakes, a homemade version of a popular snack cake made by the East coast-based Tasty Kake company. Those cakes have a plain sponge cake layer as a base, and I wondered what other flavors I could add to the cake for some variety. Some overripe bananas slated to be baked into banana bread caught my eye, and instead I made a banana cake base. The cake is very moist and tender, with a great banana flavor to it. There is some sour cream for added richness, and it keeps the cake moist along with mashed bananas.
Honestly, the cake is excellent on its own without any topping and you could simply stop this recipe there (it’s a great alternative to banana bread!). But if you want to make the cake more decadent, spread a thin layer of peanut butter over the still-warm cake and allow it to set up, cooling as the cake cools. When the peanut butter layer is set, carefully spread a thin layer of dark chocolate over the top to finish it off. The effect is almost like having a candy bar on top of your banana bread – but much, much better.
This cake is best stored in a cool place to keep the topping from melting on a hot day. The cake can even be stored in the refrigerator, although the cake will start to dry out (as do most baked foods) if you store it in the refrigerator for too long. Chill the cake slightly just before serving if it’s hot out, and wrap any leftover pieces for storage in the freezer if you don’t think you’re going to finish it all up in a day or two. If the weather is cool, however, the cake can simply be stored for a few days in an airtight container.
Chocolate Peanut Butter Topped Banana Snack Cake
1 3/4 cups all purpose flour
1 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted and cooled
2 medium bananas, mashed (approx 3/4 – 1 cup)
2/3 cup sour cream
1 tsp vanilla extract
3/4 cup peanut butter
1 cup semisweet or dark chocolate chips
Preheat the oven to 350F. Lightly grease a 9-inch square pan, or line with aluminum foil and then lightly grease (for easier cake removal).
In a large bowl, whisk together flour, sugar, baking soda and salt.
In a medium bowl, whisk together melted butter, mashed bananas, sour cream and vanilla until well combined. Pour into flour mixture and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan.
Bake for 30 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.
Allow cake to cool for 10 minutes in the pan, then dollop the peanut butter onto the still-warm cake. Allow the peanut butter to soften for a minute, then carefully spread it into a thin layer with an offset spatula or knife. Allow peanut butter to set and cake to cool completely.
When cake has cooled, melt the chocolate chips in a microwave safe bowl and drizzle over the set peanut butter layer (it can be helpful to chill the cake for 5 minutes before drizzling chocolate on top if peanut butter seems soft). Using a spatula or knife, spread the chocolate into a thin layer. Allow chocolate to set before serving.