Chocolate and Peanut Butter Cake with Bananas Recipe

Do you like peanut butter and banana sandwiches? That’s why I also love this chocolate and peanut butter cake with bananas. Peanut butter and banana sandwiches remind me of fond childhood memories when I ate them every single day. Even better with some chocolate to go with them. You have all of those wonderful flavors melded into one layered cake. This cake is simple to make, too, because I used wafers (I used vanilla) soaked in milk instead of making a graham cracker crust.

Why I Love This Chocolate and Peanut Butter Cake with Bananas Recipe

When The Kid was little, she couldn’t get enough bananas. I think it’s something about the soft texture and the yellow vibes that make them a fun fruit for kids. The husband also eats a lot of them. Although, tbh, our biggest problem is that I buy so many that we can’t eat them all before they go bad.

Imagine the warm embrace of chocolate and peanut butter, with a delish twist of banana. That’s what this recipe is all about. It’s perfect for anyone who loves bananas. You can also convince yourself that it’s good for you, amirite? Since bananas are so good for you.

Want more peanut butter and chocolate? Try out my peanut butter cupcakes with whipped chocolate frosting.

Main Ingredients: The Backbone of the Dessert

Each element brings its own personality to the party, and together, they create something magical.

Graham Crackers: The Foundation

These humble biscuits lay the groundwork for our cake, offering a crunch that contrasts our creamy filling. For a gluten-free alternative, look for GF graham crackers, or for a different spin, use chocolate wafers for an extra cocoa kick.

Milk: The Moisture Maker

A quick dip in milk transforms our biscuits into a tender base. Vegans, fear not—any plant-based milk will do the trick, almond milk being my personal fave for its nutty undertone.

For the Frosting: The Creamy Dream Team

Mascarpone and Cream Cheese: These two create the silky, rich layers in our cake. If you’re cutting down on dairy, coconut cream is a fantastic substitute, offering a similar texture with a tropical flair.

Peanut Butter: The Nutty Buddy

Channel your inner Milton Hershey. Peanut butter not only adds flavor but also a creamy, melt-in-your-mouth texture. For those with nut allergies, sunflower seed butter can be your go-to. Peanut butter is your ticket to the land of monounsaturated fats – the good guys that your body gives a thumbs up to.

Cocoa Powder and Vanilla: The Flavor Enhancers

Unsweetened cocoa powder gives us that deep chocolatey goodness without the added sugar, while vanilla rounds out the flavors with its sweet, aromatic presence. And cocoa powder isn’t just for flavor—it’s also a powerhouse of antioxidants that are champions for your heart. 

Banana: The Whimsical Twist

Fresh banana slices not only decorate our cake but also add a fresh, fruity contrast to the rich chocolate and peanut butter. They are also potassium-rich and ready to keep your muscles and nerves in tip-top shape. Bananas are also cheap.

Ganache: The Glistening Finale

Chocolate and cream meld together for a glossy topping that adds a luxurious finish to our cake. If you’re vegan, a dark chocolate with a high cocoa content works wonderfully with coconut cream.

The Story Behind the Flavors: Chocolate Meets Peanut Butter

Ever wondered why chocolate and peanut butter are the Beyoncé and Jay-Z of the dessert world? Let’s spill the cocoa beans. It’s said that this dynamic duo first got cozy during World War II when soldiers needed a calorie-dense ration.

And it was Pennsylvania’s own Hershey that made it happen. Did it help win WWII? Hmm. We may never know …

Fast forward, and this combo has waltzed its way into the hearts of sweet-tooths everywhere. It’s a tale of two flavors that could’ve been rivals, but instead, they chose love. So, when you take that first bite of cake and feel the rush of euphoria, know that you’re savoring a slice of history.

Tips and Tricks: Mastering the Sweet Symphony

1. The Chill Factor: Refrigerate your cake overnight to let the flavors marry and the texture set. Patience is a virtue that pays off in deliciousness. Don’t worry, the bananas will be alright.
2. The Layering Technique: When adding your filling, think of it as painting—use broad, gentle strokes with a spatula to create smooth, even layers.
3. The Peanut Butter Play: Warm your peanut butter slightly for a more pliable, spreadable consistency. It’s all about the spread, folks.
4. The Banana Barrier: Place your banana slices between the layers to prevent them from browning and to keep them fresh.
5. The Ganache Gloss: Pour your ganache while it’s just warm enough to spread, ensuring a smooth, shiny capstone to your masterpiece.

Okay, I’m out of cute titles. LOL.

Pairing Suggestions: Complementing the Confection

Sip on a steaming cup of coffee or a glass of cold milk while the chocolate and peanut butter melt in your mouth. Or, if you’re feeling fancy, a sweet dessert wine can elevate your cake-eating experience to new heights.

Storage and Freshness Tips: Prolonging the Indulgence

To keep your cake as fresh as the day it was made, cover it with cling film or store it in an airtight container. Keep it refrigerated, and savor it within three days for the best experience.

FAQ Section: Answers to Your Burning Questions

1. Can I freeze the cake? Yes, freezing the cake is a great option. Just make sure to wrap it securely in cling film or aluminum foil to prevent freezer burn and preserve its freshness. When you’re ready to enjoy it, thaw it in the refrigerator overnight for the best texture and flavor.
2. Is there a peanut butter alternative? Yes, there are several alternatives to peanut butter. Almond butter and sunflower seed butter are excellent options. They offer similar textures and rich flavors. If you’re allergic to peanuts or simply looking for a change, these alternatives can be used in the same quantities as peanut butter in most recipes.
3. Can I make it vegan? Yes! To make the cake vegan, simply swap out any dairy ingredients for plant-based substitutes. For example, use almond milk instead of cow’s milk, and a vegan butter alternative in place of regular butter. There are also many egg substitutes available, such as flaxseed or chia eggs.
4. How do I prevent the bananas from browning? To prevent bananas from browning, lemon juice is an effective natural preservative. Just brush or sprinkle a little on the sliced bananas. Alternatively, you can put the banana slices on the cake after refrigerating it overnight, as cooler temperatures also slow down the browning process.
5. What’s the best way to serve the cake? The best way to serve this cake is chilled. This enhances its texture and flavor. Accompany it with a complementary drink, such as coffee, tea, or a glass of milk. Serving it chilled brings out the richness of its flavors and makes it a refreshing treat.
6. Can I use natural peanut butter? Certainly! Natural peanut butter can be used in cake recipes. Just make sure to stir it well before using, as natural peanut butter often separates in the jar. Stirring helps to reincorporate the oils and gives you a smooth, consistent texture for baking.
7. What if I don’t have a removable-bottom pan? If you don’t have a removable-bottom pan, there’s an easy workaround. Simply line any regular pan with parchment paper, leaving some overhang on the sides. This creates a sling that makes it easy to lift out the cake once it’s done, ensuring easy removal and perfect presentation.
8. How long does the ganache take to set? Typically, ganache takes about an hour to set properly. It’s important to give it enough time to cool and firm up to achieve the right consistency. You can speed up this process by chilling it in the refrigerator, but be sure to check it frequently to avoid over-hardening.
9. Can I make this cake ahead of time? Making this cake ahead of time is actually recommended. Preparing it in advance allows the flavors to meld together beautifully. Just remember to allocate sufficient chilling time in the refrigerator, as it enhances the cake’s taste and texture. Plus, it’s always nice to have a dessert ready to go!
10. Can I add chocolate chips? Absolutely! Adding chocolate chips to the cake is a delightful idea. They add extra bursts of chocolate flavor and a pleasant texture contrast. Feel free to sprinkle them into the batter or on top of the cake before baking. The more chocolate, the merrier – it’s all about indulging in that chocolatey goodness!

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Yield: 8 to 10 slices

Chocolate and Peanut Butter Cake with Bananas Recipe

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Indulge in the perfect symphony of flavors with this no-bake Chocolate and Peanut Butter Cake with Bananas, a dessert that promises to be the showstopper at any gathering. Or just for any day.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

Full Cake

• 9 ounces graham crackers (about 18 full-sheet graham crackers)
• Milk (enough for dipping crackers)

Frosting

• 1 cup mascarpone
• 1 and 1/3 cups cream cheese
• 1/3 cup peanut butter
• 1/2 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1 teaspoon vanilla extract

Decoration

• 1 large banana (sliced)
• Peanuts, optional

Ganache

• 1/2 cup chocolate (chopped or chips)
• 1/2 cup cream

Instructions

1. Begin by preparing a pan with a removable bottom for ease of cake removal.
2. In a large mixing bowl, use a mixer to thoroughly beat together the mascarpone, sugar, cream cheese, and vanilla. Continue mixing until the sugar is completely dissolved.
3. Once the sugar has dissolved, divide the mixture into two equal portions. Mix cocoa powder into one portion and peanut butter into the other, ensuring each is well combined.
4. Melt the chocolate and cream together, either in a microwave or using a water bath. Stir this mixture well to create a smooth ganache, then set it aside.
5. To assemble the cake, start by briefly dipping the crackers into milk. Be careful not to soak them too much, as they can become too soft. Arrange these moistened crackers in a single layer at the bottom of the pan.
6. Begin layering the frostings over the crackers. Alternately add spoonfuls of the cocoa and peanut butter mixtures. Use a spatula to gently smooth out each layer for an even distribution.
7. Place a layer of banana slices over the frostings.
8. Repeat the process: add another layer of milk-dipped crackers, followed by alternating spoonfuls of the two frostings and another layer of banana slices.
9. Finish the cake by spreading the prepared ganache over the top layer.
10. Refrigerate the cake overnight to enhance its flavor and allow it to set properly. Enjoy your delicious creation the next day!

Notes

• Ensure all dairy ingredients are at room temperature to prevent lumps in the frosting.
• When dipping biscuits in milk, do so quickly to avoid them becoming too soggy.
• If you prefer a less sweet ganache, opt for semi-sweet or dark chocolate.
• The cake can be stored in the refrigerator for up to 3 days.
• For a vegan version, use plant-based milk, vegan cream cheese, and a dairy-free chocolate.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 710Total Fat 47gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 17gCholesterol 108mgSodium 498mgCarbohydrates 63gFiber 4gSugar 39gProtein 11g

Nutritional values automatically generated.

The Final: Chocolate and Peanut Butter Cake with Bananas Recipe