Peanut Butter Chocolate Chunk Banana Cake

Peanut Butter Chocolate Chunk Banana Cake might be a good recipe to expand your side dish recipe box. This recipe serves 8. Watching your figure? This lacto ovo vegetarian recipe has 306 calories, 5g of protein, and 12g of fat per serving. For 92 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 3171 person have tried and liked this recipe. A mixture of dark chocolate, flour, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Averie Cooks. From preparation to the plate, this recipe takes approximately 1 hour. With a spoonacular score of 33%, this dish is rather bad. Similar recipes are Peanut Butter & Banana Chocolate Chunk Cookies, Peanut Butter Banana Chocolate Chunk Granola, and Crunchy Peanut Butter, Banana, And Chocolate Chunk Muffins.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 teaspoons baking powder

1 cup mashed banana (about 2 medium, ripe bananas)

3 tablespoons canola, vegetable, or melted coconut oil

1/4 creamy peanut butter, for swirling on top

about 4 ounces dark chocolate, roughly chopped (semi-sweet chocolate chips may be substituted)

1 large egg

1 cup + 2 tablespoons all-purpose flour

3/4 cup granulated sugar

pinch salt, optional and to taste

5 to 6 ounces banana or vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted)

1 tablespoon vanilla extract

Equipment:

aluminum foil

mixing bowl

oven

frying pan

whisk

spatula

knife

toothpicks

Cooking instruction summary:

Preheat oven to 350F. Line an 8x8-inch pan with aluminum foil, spray with cooking spray; set aside. In a large, microwave-safe mixing bowl, combine 1/2 cup peanut butter, oil, and heat on high power for about 30 seconds, just long enough to nicely soften peanut butter so it can be whisked together easily with the oil. Whisk until smooth and combined. Add the egg, yogurt, sugar, vanilla, and whisk until smooth. Add the mashed banana and stir to combine; batter will be lumpy because of the bananas. Add the flour, baking powder, optional salt, and stir until just combined; don't overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside. To a mixing bowl (the same one used for the cake batter is fine, no need to wash it provided you scraped it fairly well with a spatula) add 1/4 cup peanut butter and heat on high power to melt it, about 30 seconds. Drizzle peanut butter over cake and lightly swirl it in with a knife, going up and back in a zigzag pattern. Don't get too carried away with swirling or peanut butter will sink into the cake while baking and won't be visible. Evenly sprinkle the chocolate over the pan. Bake for about 30 minutes, or until done. The top will be domed and golden, the center set, and a toothpick inserted should come out mostly clean, or with a few moist crumbs, but no batter. At any point if your cake is getting a bit too golden or dark before the center is setting, tent with foil (lay a sheet of foil over the top of your cake; I didn't need to, but ovens and ingredients vary). Baking times could vary from 25 to 40 minutes based on water content of the bananas, yogurt, climate, and oven variances; bake until done. Watch your cake, not the clock.

 

Step by step:


1. Preheat oven to 350F. Line an 8x8-inch pan with aluminum foil, spray with cooking spray; set aside. In a large, microwave-safe mixing bowl, combine 1/2 cup peanut butter, oil, and heat on high power for about 30 seconds, just long enough to nicely soften peanut butter so it can be whisked together easily with the oil.

2. Whisk until smooth and combined.

3. Add the egg, yogurt, sugar, vanilla, and whisk until smooth.

4. Add the mashed banana and stir to combine; batter will be lumpy because of the bananas.

5. Add the flour, baking powder, optional salt, and stir until just combined; don't overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside. To a mixing bowl (the same one used for the cake batter is fine, no need to wash it provided you scraped it fairly well with a spatula) add 1/4 cup peanut butter and heat on high power to melt it, about 30 seconds.

6. Drizzle peanut butter over cake and lightly swirl it in with a knife, going up and back in a zigzag pattern. Don't get too carried away with swirling or peanut butter will sink into the cake while baking and won't be visible. Evenly sprinkle the chocolate over the pan.

7. Bake for about 30 minutes, or until done. The top will be domed and golden, the center set, and a toothpick inserted should come out mostly clean, or with a few moist crumbs, but no batter. At any point if your cake is getting a bit too golden or dark before the center is setting, tent with foil (lay a sheet of foil over the top of your cake; I didn't need to, but ovens and ingredients vary). Baking times could vary from 25 to 40 minutes based on water content of the bananas, yogurt, climate, and oven variances; bake until done. Watch your cake, not the clock.


Nutrition Information:

Quickview
305k Calories
5g Protein
12g Total Fat
44g Carbs
2% Health Score
Limit These
Calories
305k
15%

Fat
12g
19%

  Saturated Fat
8g
52%

Carbohydrates
44g
15%

  Sugar
26g
30%

Cholesterol
24mg
8%

Sodium
23mg
1%

Alcohol
0.56g
3%

Caffeine
11mg
4%

Get Enough Of These
Protein
5g
10%

Manganese
0.44mg
22%

Iron
2mg
15%

Copper
0.29mg
15%

Phosphorus
145mg
15%

Selenium
8µg
12%

Magnesium
42mg
11%

Fiber
2g
10%

Vitamin B1
0.14mg
9%

Potassium
313mg
9%

Folate
35µg
9%

Vitamin B2
0.14mg
8%

Calcium
61mg
6%

Vitamin B3
1mg
6%

Zinc
0.7mg
5%

Vitamin B6
0.09mg
5%

Vitamin B5
0.29mg
3%

Vitamin C
1mg
2%

Vitamin B12
0.1µg
2%

Vitamin E
0.18mg
1%

Vitamin K
1µg
1%

Vitamin A
51IU
1%

covered percent of daily need
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