Banana Chocolate Chip Cake with Peanut Butter Frosting

By Tessa Arias
April 9th, 2018
4.74 from 38 votes
4.74 from 38 votes

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake. Love!  Download my FREE Buttercream Guide here!

Yield: 10 servings

Prep Time: 30 minutes

Cook: 40 minutes

Tessa's Recipe Rundown...

Taste: The combination of banana, chocolate, and peanut butter is incredible. I love it SO much.
Texture: The cake is ridiculously moist and tender with bites of mini chocolate chips throughout. The frosting is ultra creamy, luscious, and smooth. Every bite makes your mouth happy.
Ease: Relatively easy as far as homemade cakes go, just get ready to make a bit of a mess.
Appearance: Simple and beautiful.
Pros: Everyone in my family loved this cake! It’s SO much better than any store-bought cake and pretty easy too.
Cons: Not exactly calorie-free 😉
Would I make this again? Absolutely.

This banana chocolate chip cake with peanut butter frosting is outrageously good. And you know what? I’m not a huge fan of cake in general.

This is probably because most cakes are bland, cloying, and lacking in contrasting textures.

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Buttercream is a huge crowd-pleaser and better than any store-bought cake. Love!

They sure are pretty and impressive, though. And sometimes a cake is just necessary for something to feel like a real celebration. Even if you’re just celebrating the fact that it’s the weekend!

So every once in a while I can find the inspiration to create a new cake recipe.

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake. Love!

We had some very ripe bananas laying in the fruit basket so I figured a banana cake would be perfect. Because sometimes banana bread just doesn’t hit the spot.

What goes best with bananas? Chocolate and peanut butter of course!

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake. Love!

This cake recipe is pretty simple and straightforward. If you’re someone who LOVES frosting, or if you plan to decorate with this frosting, then I would suggest doubling the buttercream ingredients.

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake. Love!

Otherwise I think you’ll adore this recipe just like we do!!

More Cake Recipes:

4.74 from 38 votes

How to make
Banana Chocolate Chip Cake with Peanut Butter Frosting

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake. Love!  Download my FREE Buttercream Guide here!


For the cake::

  • 2 1/2 cups (317 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 sticks unsalted butter (227 grams), at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup (113 grams) sour cream
  • 4 medium overripe bananas, mashed
  • 1 1/4 cups miniature chocolate chips

For the frosting::

  • 2 sticks unsalted butter (227 grams), at room temperature
  • 1 cup (270 grams) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 2 1/2 cups (313 grams) powdered sugar, sifted
  • Chocolate chips, for garnish, optional


For the cake:

  1. Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
  2. In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
  3. In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla and then the eggs, one at a time. On low speed beat in half the dry ingredients then the sour cream and bananas. Beat in the remaining dry ingredients. Stir in the chocolate chips.
  4. Divide the batter among the prepared pans. Bake for 35 to 40 minutes, or until the cakes are golden brown and pull away from the edges. Cool in the pans for 15 minutes before flipping onto cooling racks to cool completely. Refrigerate until ready to frost. The colder the cake, the easier it will be to frost. You can even pop the cake in the freezer for 30 minutes to chill.

For the frosting:

  1. In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and fluffy. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy.

To assemble:

  1. Place one cake layer on a cake turntable or cake stand. For a smooth and even frosting coverage, use a pastry bag and open tip to pipe a generous ring of the frosting around the top edge of the cake layer. Fill up the frosting ring with additional frosting, spreading to create an even layer. Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Place chocolate chips along the bottom of the cake for garnish. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.
Course: Dessert
Cuisine: American

This recipe was originally published in 2014 and recently updated with new photos, weight measurements, and improved directions. Photos by Jess Larson.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Donna — July 19, 2021 at 10:12 am

    How many eggs? Not listed

    • #
      Tessa — July 19, 2021 at 10:15 am

      Eggs is listed in the ingredients right below the vanilla 🙂

  2. #
    Nagy — June 30, 2021 at 12:07 pm

    This cake is HANDS DOWN my favorite cake (to make and eat!) My family practically begs me to make this! Super moist and full of banana flavor. The chocolate chips are the perfect addition as well. The peanut butter frosting is now a staple in my kitchen! I usually do peanut butter frosting in-between the layers & then do HTH Chocolate Buttercream frosting for the entire cake – def recommend! Make this recipe – you will NOT regret it!!!!!

    • #
      Tessa — July 1, 2021 at 10:05 am

      Isn’t that frosting amazing?! So glad you enjoyed this recipe!

  3. #
    Christina Foshee — May 20, 2021 at 10:59 pm

    My cake came out SO moist and delicious. I used semi sweet regular sized chocolate chips(only 1 cup), and ended up having to use country crock lol Welp my cake was amazing, BUT my icing didn’t come out correctly bc of the incorrect butter (it kept trying to separate, and I had to add way more powdered sugar. Even then, it didn’t want to become a real icing, so, even tho the wrong consistency, the flavor was on point! My fiance, my daughter and I all loved it!!!

    • #
      Tessa — May 21, 2021 at 9:30 am

      I’m thrilled your cake still turned out delicious! Happy it was a hit! 🙂

  4. #
    Brenton A Hickman — March 7, 2021 at 5:58 am

    I used coconut sugar (no brown) , monkfruit (no refined white) ,powdered erythritol instead of powdered sugar and grassfed butter a my healthy alternatives and the cake turned out magnificent!

    • #
      Brenton A Hickman — March 11, 2021 at 1:15 pm

      And I used almond flour.

  5. #
    April Killarney — December 26, 2020 at 4:11 am

    Look’s sooo good yummmmy!! I’m going to try and make this on my birthday 12-26 thank you for the recipe xoxo thank ya love ♡SweetApplePie♡

  6. #
    Aini — December 24, 2020 at 1:45 am

    Hi Tessa,

    Can I use plain yoghurt instead of sour cream?


  7. #
    Skye — December 14, 2020 at 1:29 pm

    I actually made this cake yesterday. I’m afraid this recipe is a mishmash of elements that don’t coexist in harmony flavour wise. The sponge is way too rich for a frosted cake, and the chocolate chips really unnecessary. The peanut butter frosting is so excessive and would be more balanced out with genoise sponge layers instead. Or just a plain sponge cake. This cake is overall too sweet and rich and lacks finesse. Of course not everybody likes the same thing. My review is for those who like balanced flavours that aren’t competing with one another, and also for those who don’t want their arteries clogged for such little reward.

  8. #
    Tracey — October 21, 2020 at 1:14 pm

    Have you made this recipe with gluten free flour?

  9. #
    Kate — September 17, 2020 at 9:41 am

    Just wonder if I am able to freeze this cake after it is assembled?

  10. #
    Mikaela Tarun — August 28, 2020 at 7:03 pm

    Can I use 6 inch pans for this?

  11. #
    Julie — August 15, 2020 at 1:12 pm

    I’ve made this cake 3 times. The first time because the flavors all fit the bill as favorites for my mother in law. The last two times I’ve made it was per a strong request as it is now my daughter in laws favorite cake ever!!
    It is indeed very moist and flavorful. The peanut butter icing is wonderful and pairs well with this cake. I made peanut butter frosting at a very popular cup cake shop and this is much better and people used to buy their frosting by the cup with a spoon. This recipe is better.
    It is a great cake. I’m glad to have this recipe in my pocket for future use when I need to serve a decadent cake.

  12. #
    Eddie — August 13, 2020 at 9:29 pm

    Pretty Sweet.

  13. #
    Patricia — August 7, 2020 at 9:55 am

    Can I use regular size chocolate chips in the cake batter?

  14. #
    Deb — July 16, 2020 at 1:06 pm

    Hi! This looks great. If i’m making this cake dairy free, is there an alternative for the sour cream?

  15. #
    Amy — June 12, 2020 at 5:09 am

    Hi! Excited to make this for my husband’s birthday today, but I’m unsure if my bananas qualify as “medium”. Approximately how many cups of mashed banana should I add? I don’t want to add the incorrect amount of moisture to the cake.Thanks!

  16. #
    Tracy — May 16, 2020 at 7:00 pm

    Made this cake with the included PB buttercream frosting and it was so so good!!

  17. #
    Mary — April 3, 2020 at 3:16 pm

    De-licious! I substituted Becil margarine, and I baked it in muffin tins at 375 for 20min. Probably should have left it at 350 for that amount of time!
    Just wondering if I could freeze them?

  18. #
    Brittany Francis — March 17, 2020 at 6:25 pm

    This cake was fantastic! The peanut butter, banana, and chocolate chips were a great combination. The recipe worked out exactly as it should, cake rose and bake time was correct. I had to bake mine in a 9×9 pan because I did not have 8×8 and it took 35 minutes to bake (same temperature). The taste of the cake was perfect, not too sweet, and I would definitely make this again.

  19. #
    Denise — January 29, 2020 at 2:43 pm

    For anybody who has made this in a 9 X 13 pan, how long did you bake it for? Thanks!

  20. #
    Denise — January 29, 2020 at 2:43 pm

    For anybody who has made this in a 9 X 13 pan, how long did you bake it for? Thanks!

  21. #
    Sarah Lewis — December 12, 2019 at 8:21 am

    Have you tried this with white chocolate chips?

  22. #
    Apolline — November 27, 2019 at 7:50 pm

    Is there a trick to stop the chocolate chips from sinking to the bottom please?

    • #
      Julie — August 15, 2020 at 1:14 pm

      Shake them in a baggie with just about a tablespoon of flour to coat them. Do not add the remaining flour. Just the coated chips

  23. #
    Mike — November 27, 2019 at 1:10 am

    Mines is very bread like, like a banana bread. I was wondering if that is the same results so I know if I did it correctly

  24. #
    Paula — November 25, 2019 at 4:04 pm

    Can you give the weight amount for the bananas please? It’s hard to know exactly how big or small ‘medium’ size is.

  25. #
    Kim — October 28, 2019 at 7:39 am

    I followed the recipe exactly and this was the very first from scratch cake that came out perfectly! It’s SO delicious! Thank you so much for this recipe and I can’t wait to share the cake with my family and friends!

  26. #
    Kirstie — September 4, 2019 at 5:40 am

    I’ve made this a few times now and it is always a winner. Probably one of my favorites. The cake is moist and the frosting adds just the right amount of sweetness.

  27. #
    Lady — August 28, 2019 at 11:56 am

    this is the best banana cake ever!!! I have made it so many times and everybody loves it!!! Thank so much for the recipe!

  28. #
    Sherri — August 23, 2019 at 8:35 am

    Would love to print the recipe off so I can make it but this site won’t let me print it…

  29. #
    Danielle B — July 8, 2019 at 9:12 pm

    Can you make the cakes and frosting in advance? How would you store them?

  30. #
    Patrycia — May 16, 2019 at 12:49 pm

    BUT How MANY EGGS?!?!? Omg in the middle of baking this and it didn’t say how many eggs … pls help ASAP !!!!!

  31. #
    Sophia — May 15, 2019 at 6:22 am

    Hi Tessa, this cake looks so amazing and I can’t wait to make it. Quick question – what kind of peanut butter should we use for the frosting? Will natural peanut butter work? Thanks!

    • #
      Tessa — May 18, 2019 at 11:05 am

      I always use traditional commercial peanut butter when baking, natural peanut butter tends to create problems!

  32. #
    Meredith — March 28, 2019 at 5:01 am

    Hi! This looks so delicious delicious! Did you use semi-seeet or milk chocolate chips? THanks!

    • #
      Tessa — April 1, 2019 at 12:23 pm

      You can use either! I prefer semisweet.

  33. #
    Christine — March 26, 2019 at 5:21 pm

    I want to make this cake for my husband’s birthday. I want to make it in 2 12 inch pans that are 2 inches deep, because we have having a large crowd for his party. Would I need to make 4 separate batters to get the rise I want for a two tiered cake? I know I need to bake them for about 42-45 minutes, but was unsure how much batter to make. Any help would be appreciated.

  34. #
    Jamie — January 16, 2019 at 1:23 pm

    Halved the cake and frosting recipe and just made one 8 inch round cake. I am not a cake person but loved this! All of my favorite flavors together!

    • #
      JB — February 2, 2021 at 7:40 pm

      I made this recipe as cupcakes tonight and it is A-MAZINGLY delicious! The cupcakes and peanut butter icing are both so light, fluffy, and bursting with flavor!!! Thank you for sharing this recipe, I will definitely make again!!!!

  35. #
    maria — January 7, 2019 at 1:43 pm

    There is NO mention of EGGS in the ingredients section at top of recipe, but itvsays to “add eggs one at a time” in the instructions.

    • #
      Karen FLOUNLACKER — December 8, 2019 at 10:19 am

      Recipe says to add 2 large eggs at room temp

  36. #
    Letícia Leite — October 6, 2018 at 5:40 am

    This the most delicious cake ever! I decided to do this as a treat to my mom when ahe came back from a trip and i do not regret it one bit! I used full fat natural yogurt and it worked like a charm. Its the most moist cake ive ever baked.

  37. #
    Natasha T — June 15, 2018 at 12:58 am

    Can I make the cake without the frosting (peanut butter) part?
    Will it still remain soft and moist?
    Thanks in advance.

  38. #
    Noor — April 16, 2018 at 10:13 pm

    Hi. Can’t wait to try this cake, only problem is that we don’t have sour cream available here in Pakistan. Can I substitute sour cream with yogurt instead?

  39. #
    Sabrina — April 14, 2018 at 10:34 am

    gorgeously unique dessert recipe, banana chocolate always works it’s just not as celebrated as peanut chocolate, thank you!

  40. #
    online cake delivery in mumbai — April 14, 2018 at 1:51 am

    Even i am also not a fan of cake but this banana choco chip cake with peanut butter frosting completely flattered me. I can say this is going to be my mother’s day treat to my mom/. Thanks for inspiring me.

  41. #
    Arlene Price — April 13, 2018 at 5:49 pm

    Do you have the nutritional value of Banana Chocolate chip cake with peanut butter frosting. Thank you

  42. #
    Sasha Rotimatic — April 11, 2018 at 12:33 am

    Very nice recipe! I love chocolate cake with any combination.

  43. #
    Lynette — January 30, 2017 at 3:38 pm

    I made this layered for my husbands birthday cake. 40 minutes was a bit too long for the round pans (cake was dense and dried out after cooling) I also had to double the frosting to make enough to frost the whole cake.
    I made it in a 9×13″ to take to work and it worked sooo much better …LOVE this recipe <3

  44. #
    Brenda — October 28, 2016 at 5:29 pm

    This sounds great! I’m going to make it for our church dinner/auction tomorrow night.

  45. #
    Karen — August 30, 2016 at 12:59 pm

    Can you substitute anything for the unsalted butter? Margarine perhaps? i never use butter :((

  46. #
    Maia — July 3, 2016 at 10:55 am

    Hi! Tried the recipe and fell inlove(: I’m now wondering how they do as cupcakes. Same Moist texture? And are cup liners okay, do they stick to them?

    • #
      Tessa — July 3, 2016 at 8:40 pm

      It should work just fine as cupcakes! I actually have a video coming out on the 13th about preventing cupcake liners from sticking, so stay tuned 🙂

  47. #
    Jessica — June 24, 2016 at 9:51 am

    I tried this as cupcakes and it turned out amazing! Now I’m making it for my nephews birthday. Thanks so much!

    • #
      Tessa — June 24, 2016 at 1:30 pm

      Wonderful! Happy birthday to your nephew 🙂

  48. #
    Nancy corriveau — April 4, 2016 at 1:30 pm

    Can you make it in a 9 x 13 pan?

  49. #
    Kate — March 8, 2016 at 5:46 pm

    Would this work as cupcakes? Sounds delish!

  50. #
    Joelle — March 7, 2015 at 11:26 am

    We halved the recipe and it turned out amazing!!

  51. #
    Peggy — March 3, 2015 at 12:36 am

    This looks delicious!! Can I bake this in a 9 x 13 pan? or cupcake tins?

  52. #
    Kelley — September 26, 2014 at 12:44 pm

    Is there a way to make this a little healthier? Maybe, somewhat, gluten free?

  53. #
    Patty — September 2, 2014 at 3:33 am

    Can I just bake the cake in one cake pan, then later cut it into half? If that so, do you know how long should I bake?

    • #
      Tessa — September 2, 2014 at 1:50 pm

      No, the batter needs to be divided in half and cooked in two pans. All the batter in one pan would be way too much and would likely overflow and/or underbake in the center and burn on the outsides.

  54. #
    Lisa | Mummy Made.It — July 29, 2014 at 1:30 am

    I don’t think celebrities eat cake…unless they’re being paid to do so! More cake for us ‘normal folk ‘! Loving the mix of flavours

  55. #
    Gaby — May 23, 2014 at 5:06 pm

    Love the banana, chocolate and peanut butter combo, so irresistible!

  56. #
    Taylor @ Food Faith Fitness — May 23, 2014 at 4:01 am

    I haven’t seen that trailer, but it sounds absolutely insane.
    You know what, I have NO idea if she would like she cake but, if she doesn’t:
    1. She is crazy. But it sounds like the trailer establishes that.
    2. I’ll GLADLY eat her share!
    Pinned! Happy Weekend! 🙂

  57. #
    Chloe @ foodlikecake — May 23, 2014 at 3:31 am

    This cake looks awesome!! I love the banana/peanut butter combination 🙂 I happened to like her video too 🙂

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