Chocolate Chip Banana Snack Cake with Peanut Butter Glaze


Snack cake. Those two words – individually – make me happy, but put them together and I’m downright blissful. Cake that you can justifiably get away with eating at any time of day? I’m in 100%. How about you? If for some odd reason you’re still not sold, just feast your eyes on that glossy peanut butter sauce…


… which, as it cools, slightly hardens into a caramely, sticky, delicious glaze crowning the chocolate chip-speckled banana cake below.


If there’s a more phenomenal flavor trifecta that peanut butter/chocolate/banana, then I have yet to taste it.


I could eat this snack cake all day long!



Chocolate Chip Banana Snack Cake with Peanut Butter Glaze

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients (8 servings)

  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp Kosher salt
  • 1 cup mashed overripe bananas (about 3 medium-sized bananas)
  • 1/3 cup neutral-flavored vegetable oil (I used safflower oil)
  • 1/4 cup unrefined granulated sugar, such as evaporated cane juice
  • 1/4 cup lightly packed brown sugar
  • 1 large egg, preferably organic
  • 1 tsp pure vanilla extract
  • 3/4 cup dark chocolate chips
  • 1/2 cup smooth natural unsweetened peanut butter
  • 1/4 pure maple syrup
  • 1/4 tsp pure vanilla extract
  • 1/4 cup milk, preferably organic (or a non-dairy milk alternative)


Preheat oven to 350°F. Lightly grease an 9 inch pie plate (or cake pan).

In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt.

In a large mixing bowl, whisk mashed bananas, oil, both sugars, egg, and vanilla extract until well-combined.

Add dry ingredients to wet and stir just until combined. Fold in chocolate chips.

Bake for 27-30 minutes, or until a wooden tester (or toothpick) inserted into the center of the cake comes out clean.

When the cake has about 5 minutes left to bake, make the glaze by whisking together the peanut butter, maple syrup, and milk in a small saucepan set over medium heat. Keep whisking until the mixture is smooth and drippy (about 3-4 minutes), then remove from the heat.

When the cake is done, pour the glaze evenly over the top and let the cake cool completely.

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