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Browned Butter Banana Chocolate Chip Cake with Peanut Butter Frosting

How's THAT for a recipe title? I was going to add the word "whipped" before peanut butter frosting, because of how light and fluffy and dreamy it is, but I held myself back. I think you guys get the point. There is A LOT of good stuff going on in this cake.

Originally, this was going to be a plain Jane banana cake with peanut butter frosting, as requested by one of my good friends. But I randomnly got the urge to transform it into something more, and I definitely do not regret that decision.

Bananas, chocolate and peanut butter are already a well-known killer combination. But throw in browned butter, and be still my heart.

I had a tough time taking pictures solely because I just wanted to keep eating this cake. And eat it I did. By the time I was done taking pictures, I'm pretty sure half of it was done. My brother gladly took care of the other half.

I would consider this a highly successful day in the Culinary Couture kitchen. I will be tackling a tricky French dessert later on this week, so wish me luck and stay tuned to see how it turns out!

Browned Butter Banana Chocolate Chip Cake with Peanut Butter Frosting

Yield: 15 squares
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1 cup all-purpose flour
1 cup cake flour*
3/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, melted and browned
3/4 cup light brown sugar
1/4 cup honey
1 cup mashed, ripe bananas (about 2 large bananas)
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/2 cup + 2 tablespoons buttermilk
3 tablespoons vegetable oil
2 eggs, slightly beaten
1/2 cup mini chocolate chips

For the peanut butter frosting:
2 tablespoons unsalted butter, room temperature
1/4 cup peanut butter, room temperature
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1/2 cup powdered sugar
1/2 cup heavy cream


Preheat oven to 350 degrees F.  Generously spray an 8x11-inch glass baking dish with non-stick cooking spray. Set aside.

In a medium-sized bowl, sift together flours, baking soda, and salt. Set aside.

In another bowl, whisk together browned butter, sugar, honey, bananas, and vanilla until well-combined. Add buttermilk, oil, and eggs, and whisk together until incorporated. Stir in dry ingredients until just combined. Fold in chocolate chips.

Pour batter into prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and transfer to a wire rack to cool completely.

Meanwhile, prepare the frosting. In a medium-sized bowl, using an electric hand mixer, beat together butter, peanut butter, and vanilla until smooth and creamy. Add powdered sugar and beat until combined (Frosting will be thick at this point). Pour in heavy cream and beat for 2-3 minutes until frosting is light and fluffy.

Spread frosting over the top of your cooled cake. Serve immediately, or store in an airtight container in the refrigerator.

Note:* You can use ALL all-purpose flour, if you prefer. I just like to use cake flour because it produces a more tender crumb.

Adapted from The Recipe Critic

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