Cookies, Cakes, Treats and Sweets
Peanut Butter Chocolate Chip Banana Snack Cake

Peanut Butter Chocolate Chip Banana Snack Cake

Can I admit and say this wasn’t supposed to be a snack cake? I made the batter, realized that my muffin liners were dirty, and opted for my rectangle baking pan. I’m very happy (and impressed) with the results of this delicious snack cake because I have been dying to make a cake for so long. This is called a snack cake because it’s not a layer or tiered cake, and it’s perfect for a snack after work, after dinner, or heck even for breakfast! This version has two deliciously ripe bananas, leftover mini peanut butter cups, and chocolate chips. I see nothing wrong with any of these flavor profiles.

Let’s talk about how I made this snack cake. I followed the steps I usually adhere to when making my muffins: dry batter into the wet, only using a hand whisk, and I let the batter sit on the counter for a few minutes. The one difference here is I measured virtually everything out with my Viking kitchen scale to the gram, and I also cut the amount of cane sugar. Bananas are naturally sweet, and as this snack cake recipe requires two ripe bananas and 1/3 cup (or 110mL) of maple syrup, I didn’t want this snack cake to be overly sweet. I also had leftover peanut butter cups and a little less than half a bag of chocolate chips, so I immediately added them to the batter once it was made and folded them in, versus mixing. When thinking about folding versus mixing methods, the folding method is not as vigorous and adds more air, whereas using a mix takes more energy and will stiffen the batter a bit.

California Olive Ranch

Snack Cake Ingredients:

  • 2 small bananas
  • 2 eggs
  • 1/3 cup (100mL) cane sugar
  • 1/2 cup (165mL) oil (avocado or olive)
  • 1/2 cup (110mL) maple syrup
  • 2 cups all purpose flour (256g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/4 cup powdered sugar (for topping it off)
  • 1/2 cup chocolate chips
  • 1/4 cup mini peanut butter cups

Recipe Directions:

Start by mixing the dry ingredients together in a medium bowl. You can sift the flour, baking soda, baking powder, and salt together in a separate bowl and set aside. In a larger mixing bowl, add the bananas, eggs, maple syrup, oil, and sugar and whisk with a hand whisk just until the eggs are combined. To the wet ingredients, pour in half of the dry ingredients and start by whisking the batter together, then switch to a silicone spatula. Move the spatula around the bowl and fold into the center. Repeat until the flour is incorporated, then add in the remaining flour. Fold in the rest of the flour until it is fully combined. The cake batter should be pretty thick. Last, pour in the chocolate chips and peanut butter cups. Fold into the batter and stop! Meanwhile, grease a 9×9 baking pan and lay parchment into the pan. Turn the oven on and set it to 375º. Let the cake batter sit on the counter for 15 minutes. When the time is up, pour the batter into the baking pan and spread out using your spatula, making sure to cover all corners and spread evenly. Bake for 24-26 minutes and let cool for 15 before slicing. Sift some powdered sugar on top and enjoy with a scoop of ice cream or as is!

I love this cake so much and I only made out of accidentally forgetting to wash my muffin liners. I will absolutely be using different mix-ins and flavors, maybe different flours, for other snack cake versions, so stay tuned!

Other delicious desserts you’ll love:

Peanut Butter Chocolate Chip Banana Snack Cake

Gooey peanut butter cups mixed with chocolate chips and ripe bananas make this snack cake the perfect dessert for the week!

Course Dessert
Cuisine dessert
Keyword banana, cake, chocolate chip, dessert, peanut butter, peanut butter cups, sheet cake, snack cake
Prep Time 10 minutes
Cook Time 26 minutes
Rest Time 15 minutes
Total Time 51 minutes
Servings 12 squares
Author Morgan Peaceman

Ingredients

  • 2 small bananas ripe
  • 2 eggs
  • 100 mL cane sugar
  • 165 mL avocado oil or olive oil
  • 110 mL maple syrup
  • 256 g all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup chocolate chips
  • 1/4 cup Mini PB cups or chop up 5-6 large ones

Instructions

  1. Start by mixing the dry ingredients together in a medium bowl. You can sift the flour, baking soda, baking powder, and salt together in a separate bowl and set aside.

  2. In a larger mixing bowl, add the bananas, eggs, maple syrup, oil, and sugar and whisk with a hand whisk just until the eggs are combined.

  3. To the wet ingredients, pour in half of the dry ingredients and start by whisking the batter together, then switch to a silicone spatula. Move the spatula around the bowl and fold into the center. Repeat until the flour is incorporated, then add in the remaining flour. Fold in the rest of the flour until it is fully combined. The cake batter should be pretty thick.

  4. Last, pour in the chocolate chips and peanut butter cups. Fold into the batter and stop!

  5. Meanwhile, grease a 9×9 baking pan and lay parchment into the pan. Turn the oven on and set it to 375º. Let the cake batter sit on the counter for 15 minutes.

  6. When the time is up, pour the batter into the baking pan and spread out using your spatula, making sure to cover all corners and spread evenly. Bake for 24-26 minutes and let cool for 15 before slicing. Sift some powdered sugar on top and enjoy.

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