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Double chocolate, peanut butter and banana cake recipe

Double chocolate, peanut butter and banana cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate banana cake

This is a recipe that I have adapted from bethm3883 who submitted the recipe on this site for American-style jumbo peanut butter muffins. Throw what you like in it! I always add chocolate chips and fudgy pieces in mine!

Roxburghshire, Scotland, UK

5 people made this

IngredientsServes: 8

  • 150g plain flour
  • 100g cocoa powder (I use Green & Blacks®)
  • 150g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 large bananas (very ripe)
  • 150g peanut butter, melted (I used crunchy)
  • 200ml skimmed or semi skimmed milk
  • 3 tablespoons vegetable oil
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 150g chocolate chips and fudge pieces

MethodPrep:50min ›Cook:40min ›Extra time:10min cooling › Ready in:1hr40min

  1. Pre-heat your oven to its highest setting (temperature will drop when you put the cake tin in). Prepare either two cake tins (to make a Victoria sandwich style cake) or one springform cake tin. Grease, flour and set aside.
  2. Sift together into a bowl: flour, cocoa, sugar, baking powder and bicarbonate of soda, and set aside.
  3. Right. Mash the heck out of your bananas. Or use a hand blender. In a smaller bowl, pop your peanut butter into the microwave, 30 seconds at a time until its melted. Keep an eye on it, otherwise it will burn. And that is just nasty.
  4. I tend to combine all the wet ingredients in a jug. So measure out your milk into the jug. Put the melted peanut butter, oil, egg, milk, vanilla extract and blitz in the jug. I have an electric hand whisk, and I just take one of the whisk attachments off and use that.
  5. Combine your wet and dry ingredients together in a bowl and mix well. Stir in the chocolate chips and fudge pieces. If you mixture is a little dry, because cocoa powder sucks up a lot of moisture, add more banana, or more milk. Usually I find that two bananas do the trick on keeping the mixture pourable.
  6. Pour into either two tins, or the one tin. Make sure you have a dip in the middle.
  7. Put into the middle of the oven and turn your oven down to 170 C / Gas 3. Check after 30 minutes by skewering the centre of the cake. If it isn't clean leave for another 5 minutes. If you are cooking two, they make cook by 30 minutes. If it is one, because it is thicker, it may need longer. I usually bake this for 30 to 40 minutes.
  8. Put onto a cooling rack. Leave to cool before frosting, otherwise you will end up with what happened to me. Lovely cake sat in a pool of buttercream..... You can either frost this Victoria sandwich style, or frost on top.


Taste your cake mixture. Because its the only way I can tell if you need to add something else to it.
This really is hard to get wrong. The only part that can go wrong is baking it. Remember, when you take a cake out the oven, it is still cooking as it cools. So if you're skewer has a 'bit' of wetness on it, it isn't the end of the world.
Don't for the love of all things sane, bang the cake tin down on the side when you take it out the oven. You will kill your cake.
Tweak the heck out of this recipe. Maybe someone else can create something oresome from this!

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Double Chocolate Banana Bread

Rich and sweet, Double Chocolate Banana Bread is an amazingly tasty twist on the classic Banana Bread recipe. Tender and moist banana bread never tasted so good.

I’m a banana bread freak- which is kind of funny because I don’t really like bananas. I always buy them for the people in my house and, on occasion, I’ll eat a banana but I don’t really love it. I have to be pretty hungry to resort to eating a banana all by itself, which is why I always have the perfect bananas for baking all kinds of banana bread.

I have a ton of banana bread recipes that I’ve mastered over the years but my absolute favorite of all time has to be this Double Chocolate Banana Bread recipe. It’s moist and fudgy with a bonus ganache topping that makes it seem like a decadent dessert.

This easy Double Chocolate Banana Bread recipe is definitely one thing you need to have in your kitchen arsenal for when those bananas start to go south on you. And with summer right around the corner speeding up the banana ripening time, you’re going to need all the banana bread recipes to handle the overload. Or am I the only one with the abundance of bananas on their counter?

Healthy Peanut Butter Banana Cookies

I’m sort of obsessed with peanut butter whenever I have a snack craving it is my to-go-to. I have worked in peanut butter into some of my favorite foods including caramel with my Peanut Butter Caramel Sauce and snickerdoodles cookies with my Peanut Butter Snickerdoodles. But these Healthy Peanut Butter Banana Cookies always come in for the win over summer month and the start of the school year.

These Healthy Peanut Butter Banana cookies are inspired by my obsession with my Best Ever Soft Peanut Butter Cookies. Not only do we love that recipe for peanut butter cookies, but as well as many of you. One of my top-performing pins right now – those Peanut Butter Cookies are becoming a household favorite for many of you.

It was actually a reader’s comment that made me switch up the recipe for my peanut butter cookies to make these Healthy Peanut Butter Banana Cookies. They mentioned in their comments that they reduced the brown and granulated sugars, increased the peanut butter, and added a banana. I meant to follow their directions and my recipe to a T so that I could recreate and try it.

Sadly, I didn’t follow my own recipe directions and unknowingly omitted the butter. Now upon first bite, I was like holy cow I can really taste the banana. I felt like I had missed an ingredient, but they raised more like a muffin than a cookie. But they were oh, so soft and the banana & peanut butter really shined. So I just didn’t think more about it.

Then when I came to write the recipe was when I realized I left out the butter. EEK!

BUT when I added the nutritional content to these cookies, they came out to only 112 calories per cookie! So I was like heck yes, they were just right then. Making a snack that is one of my kids’ favorite without overloading them with granulated sugar in the afternoon before dinner.

Jersey and her friends ate these right before yoga and Zumba, to which they stretched and danced their hearts out for over an hour and 45 minutes. They usually instantly complain about being starving, but there was none of that this time. These cookies held them over – double win!

My hubby tried them and liked them but he said that they would even be better with dark chocolate, I agree. It would add the perfect touch of sweetness.

I honestly can’t wait to try these cookies again, maybe next time with the butter and for sure with chocolate chips.

I love cookies and they are a weakness of mine so anyway or tip I can do to make them a little bit, even a smidge better for I am all game. With that said they still have to taste like a cookie, no cardboard here.

Some people struggle to make peanut butter cookies. Weird, well I thought so until I got a few comments on one of my recipes. So I thought I would share a few tips with you.

  • Whip together the peanut butter, brown sugar, and sugar (butter as well if you have that ingredient in your recipe) for 3-5 minutes, this will make your cookie turn out less grainy.
  • Keep oven temperature between 325-350 degrees. For this recipe I bake the cookies at 350 degrees, this makes your cookie chewy on the inside with a crisp outer edge. Cookie perfection.
  • Measuring peanut butter can be a sticky mess, spray your measuring cup with cooking oil to make this process a little less messy. Also, using a rubber spatula is really helpful when removing the peanut butter from its jar.

Now while these cookies are labeled “healthy” my kids still ate them. They are perfect served with a glass a milk to dip into a drink after.

My daughter Jersey who claims to hate peanut butter tried these after her friends gave a thumbs up and she liked them too. All the kids the day I made them wanted to eat the leftover cookies for an after-dinner snack. I didn’t let them because well, these are an afterschool treat that this mama is proud to serve.

And while the entire recipe only takes a little over 30 minutes from start to finish, I just would rather only bake up a batch once a week, rather than once a day.

So are you looking for a snack or treat, that doesn’t all the “extras” like butter and sugar? Then try these Healthy Peanut Butter Banana Cookies. They are McCollum kids approved and that in itself is a reason you should try them.


For the cake:

Pre-heat your oven to 350 degrees.

In a medium mixing bowl, mash bananas. Add apple sauce, sugar, vanilla, and almond milk. Mix until ingredients are combined.

In a large mixing bowl whisk flour, cocoa powder, baking powder, and salt together.

Pour in your wet ingredients. Mix until all ingredients all thoroughly combined.

Pour into a greased 8×8 pan.

For the frosting:

Add all ingredients into a medium mixing bowl. Beat on high until the frosting becomes light and fluffy.

Frost after cake has come to room temperature (don’t rush it, or your frosting will melt).

Cut into squares and enjoy!

For another 145 delicious vegan recipes that are also scientifically designed to support your health by boosting your immune strength and providing you with a well-rounded nutrient-dense vegan diet, Download The Complete Vegan Recipe Solution.

About The Author

ING Team

We are a team of nutritional experts and vegan activists, who work 24/7 to bring you accurate, well-researched information that will empower you to make the right choices. Whether you are looking for in-depth nutritional advice, latest stories, or a mouthwatering recipe - this is the place!

  • ¼ cup unsalted butter, softened to room temperature
  • ½ cup peanut butter
  • ½ cup dark brown sugar
  • ¼ cup white granulated sugar
  • 2 large eggs (preferably at room temperature)
  • 1 teaspoon vanilla
  • 3 large (or 2 cups) overripe bananas
  • 2 ¼ cup (or 270 g) white whole wheat flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons unsweetened cocoa powder
  • ¾ cup semisweet chocolate chips, DIVIDED
  1. Preheat oven to 350 (365 degrees if at high altitude) degrees and spray your 8 x 4-inch loan pan with non-stick cooking spray.
  2. Cream the peanut butter, butter, and sugars together in the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl (if using a hand mixer). Blend until the mixer is a creamy, yet still pretty thick. Scrape down the sides of the bowl with a rubber spatula.
  3. Add 2 eggs and vanilla to the creamed mixture and mix on medium-low until the eggs are mixed in, about 30-45 seconds, scraping down the sides with a rubber scraper halfway through. Scrape down the sides of the bowl with a rubber spatula halfway through mixing.
  4. Add the three bananas to the bowl (there's no need to mash them ahead of time). Run the stand mixer on low to medium-low to start and blend in the bananas until they are no longer in chunks, or about 1- 1.5 minutes. You can increase the speed as the bananas break down.
  5. Combine the flour, salt, baking soda, & baking powder in a small mixing bowl and whisk together lightly with a fork. Add the flour mixture to the creamed banana mixture and mix in on low until there are no streaks of flour left, but no further (this will keep the bread tender). Scrape down the sides of the bowl.
  6. Scoop half of the batter into the small bowl you used for the flour. Add the cocoa powder and stir the flour in with a rubber scraper, or until it's all absorbed and evenly distributed.
  7. In a small microwave-safe bowl, melt ½ cup of the chocolate chips on 20-30% heat for 1.5-2 minutes, mixing the chips every 30 seconds, or until the chocolate is melted and smooth. Stir the chocolate into the cocoa powder batter.
  8. Layer in the two batters by the ¾ cup fulls, alternating them and spreading them in unevenly.
  9. Gently tap the pan on the counter once or twice to settle the batter in the pan and then run a butter knife through the batter, snaking it from one end of the pan to the other about 4-5 times.
  10. Sprinkle the batter with the remaining chocolate chips and bake for 60-65 minutes, or until a knife inserted into the center comes out without any streaks of batter on it.

Servings 8
Adapted from

Step 1

Line a baking sheet with parchment paper.

Dip a popsicle stick into the melted chocolate. You want to have about a half-inch of chocolate on the tip. Stick the chocolate-covered end into the bottom of a banana piece, about halfway in. Place the banana on the baking sheet and repeat with the remaining pieces. When complete, place the baking sheet in the freezer for about 15 minutes. Keep the remaining chocolate warm.

Place 1 cup of the chopped peanuts on a shallow plate. Remove the bananas from the freezer, and one at a time, use a spoon to cover each piece with chocolate. Remove any excess on the edge of the spoon. Dip and roll each banana into 1 cup of the peanuts and then place them back on the baking sheet. Reserve the leftover chocolate. Place the baking sheet into the freezer for 30 minutes.

Heat deep fryer to 375°F. About 20 minutes into the banana freezing time, prepare the batter by combining the flour, sugar, baking powder, and cinnamon in a medium-size bowl. In a large bowl, whisk together the egg, milk, and peanut butter. Whisk the dry ingredients into the wet ingredients until smooth. Fold in the remaining chopped peanuts.

Remove the bananas from freezer. One at a time, dip each banana into the batter being sure to cover the entire banana up to the popsicle stick. Let the excess batter drip off. Carefully submerge the banana into the hot oil and hold onto the end of the popsicle stick for about 6-8 seconds. Release and let it continue to fry, turning it with a pair of tongs until evenly dark golden brown.

Remove the banana from the oil and drain it on paper towels. Repeat with the remaining bananas.

What’s in chocolate peanut butter banana popsicles?

❤️ cacao powder (or unsweetened dutch chocolate)

❤️ chocolate chips, peanut butter, + coconut oil for hard shell

❤️ optional coarse salt + cacao nibs for sprinkling

See? It’s a super simple, no fuss summer treat recipe. The chocolate peanut butter hard shell is completely optional, but does make it feel a bit more celebratory.

Our household is split between team salt and team not salt. But I HIGHLY recommend adding a bit of coarse salt because salty sweet is totally my jam.

I cannot express how much I LOVE these creamy popsicles that taste like ice cream if you let them soften for a couple of minutes before you eat them. I do believe that the flavor combination is a match made in heaven.

I’ve made a couple of batches of these babies this week. They’ve made the packing and planning a little easier. (We’re moving across the country in 3 weeks!!) Maybe it’s stress eating, but chocolate does somehow make it all better.

Be sure to follow along on INSTAGRAM as we pack up our home in Northern California and drive across the entire country to our new destination. All the feelings happening right now. Excited, nervous, overwhelmed, + grateful.

Hope you love these popsicles as much as we do. They really are the PERFECT summer treat.

PS… I use BPA popsicle molds similar to THESE. Mine hold about 1/2 cup each, so this recipe makes about 5 popsicles for me. If you use smaller molds, you will get more popsicles.


Easy Chocolate Peanut Butter Banana Bread

When we were brainstorming recipes for this month, we knew we wanted to do a banana bread. Specifically, a chocolate peanut butter banana bread AKA a decadent, moist as can be banana bread made with peanut butter and cocoa powder. And then we realized we’d already done it! So we made it again to “reshoot”… but if we’re being perfectly honest, we really just wanted to eat it again.

It literally tastes like a cake, but gets most of it’s moisture from peanut butter and ripe bananas…so like health food? YES.

Banana Cake with Fudgy Chocolate Peanut Butter Swirl Frosting + Big Blog News!

The Big Blog News
Almost three months ago, my family and I hustled through the hospital doors to visit my grandparents at Christmas. My grandma had entered the ER in the beginning of October, and various post-surgery complications prevented her from healing and going home sooner. Between the nurses’ rounds and doctor’s appointments, I cheered Grandma through her PT sessions, listened to “Law and Order” with Grandpa during another one of her operations, and played Tour Guide in the backseat when we checked her out of the hospital to look at Christmas lights.

On the plane flight home a few days later, squashed in between my mom and brother, I reflected on the weighty subjects of life and love. After 55+ years of marriage, my grandparents still rose each day with the same passion for each other and their various hobbies, and I contemplated how I wanted to replicate that in my own life.

As I meditated, a tiny seed transplanted itself from my heart into my head. I sensed that blogging was the right path, but as the idea continued to blossom, I realized my name no longer fit.

I first started blogging as Foods for the Soul 3 ½ years ago. Before writing my very first post in October 2010, my younger brother had to patiently explain the difference between a blog and a website, as well as walk me—a completely computer-challenged person—through the process of setting one up. I initially treated it as a hobby and a way to stretch myself outside of my comfort zone. I started creating new dishes instead of sticking to my weekly pasta and sandwich routine, snapping pictures in my tiny apartment kitchen and posting my humble recipes afterward.

As motivation to continue blogging, I challenged myself to cook my way through the alphabet. Each week, I cooked a new dish that began with the next letter, and after 26 weeks when I finally reached “Z,” I was hooked. I kept going.

About two years later, towards the beginning of last spring, I put cooking on the back burner and started focusing almost exclusively on baking. I dreamed of cocoa powder and chocolate chips at night, I pondered the flavor profiles of various cookies and cupcakes while running errands, and I brainstormed potential brownie and bar recipes during dinner.

So now, just a few hours after publishing this post, I’m changing my blog’s name to reflect that.

It’ll be called Amy’s Healthy Baking .

Amy = me.
Healthy = my lifestyle.
Baking = my passion.

Already, the name feels like it fits a little better. But I promise that nothing else about my blog is changing ! It’s still me developing, photographing, and writing the recipes and blog posts you so sweetly read.

Social Media
No matter where you’re following me—email, RSS, Facebook, Pinterest, Twitter, or Instagram—you still are, even after my blog name switch. You don’t have to do anything to continue receiving updates! Just to be thorough, here are my new handles…

Facebook: Amy’s Healthy Baking
Pinterest: AmyBakesHealthy
Twitter: @AmyBakesHealthy
Instagram: amyshealthybaking

If you’d like to start following me—or just want to make sure you still are!—simply click the links above. (If viewing this in your email inbox, you may need to visit the blog post to see the links.)

To celebrate my blog’s new name, I’ve lined up multiple giveaways for the next few weeks, so keep an eye out for them! I connected with some of my favorite brands, and they plan on offering many lucky readers some fabulous goodies. Check back often—you don’t want to miss these!

Of course, no celebration is complete without cake, so I baked quite a treat for you too: a Banana Cake with Fudgy Chocolate Peanut Butter Swirl Frosting . It’s a mouthful to say, but an even sweeter one to eat! Bright banana flavor fills every moist forkful, accompanied by a decadent dark chocolate frosting and a kiss of sweet peanut butter swirl. And in true “healthy baking” fashion, this sophisticated cake is low in fat and calories, and it contains NO butter, refined flour, or refined sugar !

I used entirely whole wheat flour to bake this clean-eating cake. Although whole wheat baked goodies usually acquire a bad reputation for turning out dense and dry, this one is the exact opposite! Its incredible moisture comes from mashed banana and Greek yogurt . Try to pick the spottiest, brownest, ripest bananas you can find! They’ll be much softer and add more natural sweetness to the cake. As for the Greek yogurt, it’s my secret weapon to healthier baking because it adds lots of moisture without the excess fat and calories in butter and oil. It even bumps up the protein content too!

There’s only 1 tablespoon of coconut oil in this entire cake! I mainly added it for texture with all of the other prominent flavors, you actually can’t taste the coconut at all. If you don’t have any, feel free to substitute unsalted butter instead.

I baked this cake in a 9”-square pan—I wanted the slices to be extra big! If you prefer taller slices that aren’t quite so wide, use an 8”-square pan instead. The bake time may differ by a tad, so use the toothpick test to check. (Look for very few or no crumbs, but no wet batter either!)

Surprisingly enough, I usually avoid frosting. Generally too sweet for my tastes, I scrape it off store-bought cakes and cupcakes (or choose cookies or brownies instead)… Unless it’s dark chocolate and super fudgy . This is my favorite homemade frosting—and you don’t even need a mixer! It’s just four ingredients —cocoa powder, agave, vanilla, and milk—stirred together in a bowl. I developed it for my skinny double dark chocolate cupcakes, and I cut the recipe in half for this cake. With its really rich and decadent taste, a little goes a long way, and I didn’t want it to overpower the delicate banana flavor in the cake.

Although the peanut butter swirl looks sophisticated, it’s so simple! I introduced the technique with these fudgy peanut butter brownies, and it turned out even cuter on this cake. Just warm up the peanut butter in the microwave until it’s easy to spread, and spoon it into a zip-topped baggie. Snip off the corner and pipe horizontal lines across the fudgy frosting, between ¼” to ½” apart. They don’t have to be perfectly straight almost all of mine are slanted because I was so excited about my blog switch! Drag a toothpick in vertical lines, alternating the direction (up to down, then down to up), to create the elegant “V” shapes. That’s all there is to it!

I saved the best slice for you!

This Banana Cake with Fudgy Chocolate Peanut Butter Swirl Frosting is a delicious symphony of perfect pairings: peanut butter and banana, banana and chocolate, chocolate and peanut butter. Every moist bite begins with a sweet fruity burst, followed by decadent dark chocolate and a subtle nutty finish. The elegant cake looks is full of your favorite comforting flavors, and each large slice contains less than 185 calories!

So from the bottom of my heart… Thank you. I wouldn’t be here, blogging and baking and doing what I love, without you. Whether you read through the entire post, just try the recipe, or simply skim through the photographs, I truly appreciate every one of you. ♥

Double Chocolate Banana Bread


3 medium large ripe bananas
1/2 cup unsalted butter, melted
3/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 cup all purpose flour
1/2 cup cocoa powder (I used Hershey's Special Dark)
1 cup (6 oz) semisweet or bittersweet chocolate chunks or chips
1/2 cup mini chocolate chips


Preheat the oven to 350 degrees and grease a 9x5" loaf pan with nonstick baking spray.

Mash bananas in a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla extract. Set a sifter or fine mesh strainer over the bowl and sift in the baking soda, salt, flour, and cocoa powder. Stir mixture with a wooden spoon until just incorporated. Then gently stir in the 1 cup of chocolate chunks or chips.

Transfer batter into prepared pan, sprinkle with mini chocolate chips, and bake 55 to 65 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Keep bread wrapped tightly at room temperature for up to 4 days, or serve immediately.

Watch the video: Veganske Banan-chokolade-muffins a la orange (June 2022).


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