Peanut Butter Banana Chocolate Cake

Printable recipe

Peanut Butter Banana Chocolate Cake



½ cup (1 sick) unsalted butter

1 cup sugar

1 large egg

2 teaspoons vanilla

2 cups (about 3 medium) mashed bananas

1/3 cup creamy peanut butter

1 ½ cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

¼ cup cocoa

1 cup Nestle’s Peanut Butter & Milk Chocolate chips



In a mixing bowl, on medium, cream together the butte and sugar till smooth, about 3 minutes.


Mix in egg, vanilla, bananas and peanut butter.  It may look curdled but don’t panic.


In separate bowl mix together flour, baking soda, baking powder and salt.


With the mixer on low, add the dry mixture to the wet in three batches.


Divide the batter in half.


Stir the cocoa into one half of the batter until well combined.


Spread the cocoa batter on the bottom of a greased 9×13 inch baking pan.


Spread the remaining plain batter over the top of the cocoa batter.


Sprinkle the cup of peanut butter chips over the top of the batter.


Bake at 350 degrees for about 30 minutes, until the cake passes the toothpick test.


Let cool at least 15 minutes before removing from the pan to a cooling rack to finish the cooling process


Mini Banana Chocolate Chip Muffins

Mini Banana Chocolate Chip Muffins

Today will be a brief posting day.  The kids are off from school today (Veteran’s Day),  my wife is in New York for business and I have my regular work that needs to be done.  I just wanted to continue posting some of the deserts that went over so well at my Sunday night poker game.

The Mini Banana Chocolate Chip Muffins take about 10 minutes to assemble and fit in one pan for a quick 15 minutes in the oven.

Printable recipe

Mini Banana Chocolate Chip Muffins


Yield 24 mini muffins



½ cup butter at room temperature

1 cup brown sugar

2 large eggs

2 teaspoons vanilla

1 ½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground allspice

½ teaspoon ground nutmeg

½ teaspoon ground cloves

2 medium bananas, mashed.  About 1 ¼ cups

1 cup chocolate chips plus reserve extra chips to top the muffins with



  1. Spray the cups of a 24 count mini muffin pan.
  2. Preheat oven to 350 degrees.
  3. In a bowl sift together flour, baking soda, cinnamon, allspice, nutmeg and cloves.  Set aside.
  4. In a mixer, on medium speed, cream the butter and sugar until smooth. About 3-5 minutes.
  5. Beat in eggs one at a time, until well incorporated.
  6. Stir in vanilla.
  7. On low, slowly mix the dry ingredients into the wet until just combined.
  8. Stir in the mashed banana.
  9. Fold in the chocolate chips.
  10.  Spoon the batter into the muffin cups till about ¾ full.  If you over-fill the cups the muffins will overflow onto the top of the muffin tin, take longer to bake and be difficult to remove from the pan.  Sprinkle 3 or 4 of the reserved chocolate chips on the top of each batter filled cup.
  11.  Bake for 15 to 18 minutes or until the tops are light brown and a toothpick inserted into a muffin comes out clean.
  12.   Let cool in the pan for about 10 minutes before removing the muffins to a cooling rack.