Chocolate Banana Peanut Butter Cake – chocolate banana cake layers with peanut butter banana cream filling and chocolate and peanut butter buttercreams.
Chocolate Banana Peanut Butter Cake
Happy Monday, friends! I hope you’re feeling happy and healthy today!
I’m so excited to finally share with you my Chocolate Banana Peanut Butter Cake. I was originally going to call this a Chunky Monkey Cake, but after further research, I learned that Chunky Monkey ice cream is made with walnuts, not peanuts! I had no idea. Ha!
Anyway, to avoid confusion, I scratched the Chunky Monkey name and went with something way more boring and super descriptive!
The idea for this cake came shortly after I published my Triple Chocolate Banana Cake. Several readers wrote in and expressed how much they’d love to see peanut butter thrown in the mix with the chocolate and banana flavors. And you know how I feel about peanut butter, so I was more than happy to oblige!
- Cake layers – if you’ve made the Triple Chocolate Banana Cake, you’ll see that I used the exact same recipe for this cake. It’s so incredible moist and flavorful. I know you’ll love it!
- Filling – the peanut butter banana cream filling is based off the banana cream filling in my Banana Cream Cake. I also use it in my Oreo Brownie Banana Trifle. The filling for both is a Magnolia Bakery knock-off of their banana cream pie dessert (one of my favorite desserts on the planet!).
- Buttercream – for the buttercream, we’re actually make two! One batch of my chocolate buttercream and a half batch of my peanut butter buttercream.
Make sure you have the following special ingredients on hand. These are ingredients I’m assuming just aren’t in your pantry normally. For the full list of ingredients, be sure to read the recipe below.
- Banana pudding mix – this should be the INSTANT banana pudding mix, made with real sugar.
- Sweetened condensed milk
- Dark cocoa powder
Make Ahead Tips
- Cake layers – The cake layers are a great element to make ahead of time. I like to let me layers cool to room temperature and then wrap them well with plastic wrap. Let the layers thaw for about an hour before you decorate the cake.
- Filling – you can also make the filling ahead of time, but DO NOT add the bananas until you’re ready to fill and serve the cake. Bananas will brown easily, so this isn’t a cake that I’d make completely head of time.
- Buttercream – both of the buttercream recipes can be made a week ahead of time and stored in airtight containers in the fridge. Make sure to let the buttercreams get back to room temperature and beat them again for a few minutes to restore the fluffy texture.
How to Stack Your Cake
This is another cake with a soft filling, so you’ll want to be sure to pipe a rim of buttercream around the edge of each cake before adding the filling.
To create your stripes, you’ll want:
- Straight scraper
- Striped scraper
- Piping bag
- Chocolate buttercream (recipe below)
- Peanut butter buttercream (recipe below)
TIP: Start with your darker color
TIP: After you create the initial stripes, make sure to FREEZE your cake for about 20 minutes before you add your second color.
TIP: Keep in mind, as you scrape, you’ll be pushing a little harder against the cake than usual. Also, keep in mind, it will look worse before it gets better. It usually takes more than a dozen or so scrapers to clean up the stripes.
Filling Your Piping Bag with Multiple Colors/Flavors
To get multiple colors in your piping bag, follow the simple tutorial below.
Before you start piping, make sure you haven’t filled the piping bag more than 2/3rds full, twist the top of the bag and hold it with your thumb clamping the twist and your four fingers applying pressure. Your free hand is just there to be a guide. Don’t try squeezing the piping bag with your free hand too.
Alright! I think you’re armed and ready with all the tips and knowledge for this cake. I can’t wait for you to try it!