Banana Chocolate Chip Cake

The perfect combination of bananas, peanut butter and chocolate. It’s not too sweet, but if you prefer more of a bread, bake in loaf pan and omit the glaze.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 16


  • 13 cup melted butter
  • 3 very ripe bananas
  • 12 cup milk
  • 2 large eggs
  • 13 cup sugar
  • 13 cup brown sugar
  • 12 cup creamy peanut butter, plus 2 tablespoons
  • 1 tablespoon vanilla
  • 1 34 cups all-purpose flour
  • 1 teaspoon baking soda
  • 12 teaspoon salt
  • 12 teaspoon cinnamon
  • 34 cup mini chocolate chips, divided


  • 2 tablespoons creamy peanut butter
  • 14 cup mini chocolate chips
  • 13 cup heavy cream


Preheat oven to 350°. Generously grease a 10-inch Bundt pan with non-stick spray. Set aside.

In a large microwave-safe mixing bowl, melt butter for 30 seconds. Add bananas, milk, eggs and remaining four ingredients. Using an electric mixing, beat on medium speed until all ingredients are well combined and smooth.

Add flour and next three ingredients, blend with mixer until well combined, but do not overbeat. Fold in 1/2 a cup of mini chocolate chips. Pour batter into greased Bundt pan and bake for 55-60 minutes, or until cake tester comes out clean.

While cake is cooling, prepare the glaze. Combine all three ingredients in microwave-safe bowl. Warm in microwave until smooth and slightly runny, about 30 seconds. Stir well, drizzle over the cake.

Allow cake to cool in pan on wire rack. Once cooled, invert onto cake serving platter and cover with prepared glaze.


Ease: Moderate

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