This rich Peanut Butter Cup Banana Cake is the ultimate banana layer cake. Moist, tender banana layers are sandwiched between creamy peanut butter frosting and glossy milk‑chocolate frosting for a decadent, balanced dessert.
How are those New Year resolutions going? Whether you’ve committed to healthier eating or still indulge occasionally, this cake is a celebration of flavor rather than restraint. I’ve been trying to cut back on sugar lately, but that doesn’t mean I’ve stopped photographing and baking beautiful desserts — I just try to enjoy them in smaller portions.
This cake combines three classic flavors: banana, peanut butter, and chocolate. I grew up on peanut butter and banana sandwiches, and that comforting pairing translates perfectly into layer cake form. The concept here is simple: four layers of moist banana cake elevated with a touch of cinnamon and vanilla, paired with a velvety peanut butter frosting and a milk‑chocolate buttercream made from a blend of chocolates for depth without overwhelming the banana.
The banana cake itself is tender and reliable, staying moist for days when stored properly. The peanut butter frosting is smooth and rich — think the inside of a peanut butter cup but creamier — while the milk chocolate frosting is light, glossy, and flavored with a mix of chocolates for complexity. If you prefer darker chocolate, swapping in dark chocolate will yield a more intense, bittersweet result.
One of the best parts of this cake is the topping: assorted peanut butter cups. I used three sizes — mini, small, and standard — arranging some whole and some cut for variety. Trader Joe’s peanut butter cups are my go‑to when available because they tend to have generous filling and a fresh taste, but any peanut butter‑and‑chocolate candies work. You can also finish the cake with crushed peanuts or peanut butter chips for texture.
This is a generous, party‑ready cake — it served about a dozen people with leftovers. Because it’s quite rich, smaller slices are very satisfying. The banana cake keeps well, so you can enjoy slices across several days; for best flavor and texture, serve at room temperature after refrigerating for storage.
If you made resolutions this year, whether they include healthier choices or savoring special treats, this cake is a reminder that dessert can be part of a balanced life when enjoyed thoughtfully. Small portions, great company, and excellent coffee or milk make these layered cakes feel like the perfect reward.
More Peanut Recipes You’ll Love
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- Chocolate Peanut Butter Milkshakes
- Peanut Butter and Jelly Sandwich Cake
- Peanut Butter Cup Brownies
- Peanut Butter Cup Ice Cream
- Mega Stuffed Peanut Butter Cups
- Peanut Butter Pie
- Chocolate Peanut Butter Cheesecake
- Peanut Butter Cup Fudge
- Peanut Butter Easter Eggs
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Banana Meringue Cake with Cinnamon‑Sour Cream Ganache
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Peanut Butter Cup Banana Cake
Ingredients
For the Banana Cake:
- 1 1/2 cups (10.5 oz) granulated sugar
- 1 cup (8 oz) mashed ripe large bananas
- 1/2 cup (4 fl oz) vegetable oil
- 2 large eggs, room temperature
- 1/4 cup (2 fl oz) buttermilk
- 1 tsp vanilla extract
- 2 cups (9 oz) all‑purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
For the Milk Chocolate Frosting:
- 1 1/2 cups (12 oz) unsalted butter, room temperature
- 1/2 cup (2 oz) powdered sugar, sifted
- 1/2 cup (1.5 oz) unsweetened cocoa powder, sifted
- 1/3 cup hot water
- 1/4 cup (2 oz) sour cream
- 2 tsp vanilla extract
- 1/8 tsp salt
- 10 oz milk chocolate, chopped, melted and slightly cooled
- 5 oz dark chocolate, chopped, melted and slightly cooled
For the Peanut Butter Frosting:
- 1 cup (4 oz) powdered sugar
- 1 cup (9.5 oz) peanut butter
- 5 tbsp (2.5 oz) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup (2 oz) heavy cream, plus up to 2 more tbsp if needed
To Assemble:
- 3–4 cups assorted sizes peanut butter cups
Instructions
To Make the Banana Cake:
- Preheat the oven to 350°F. Spray four 8‑inch cake pans with nonstick spray, line bottoms with parchment, and lightly spray the parchment. (Alternatively use 2–3 9‑inch pans for fewer, wider layers.)
- In a large mixer bowl, combine sugar, mashed bananas, oil, eggs, buttermilk, and vanilla. Beat on medium‑low until well blended.
- In a separate bowl, sift together the dry ingredients. Add the dry mixture to the banana mixture and beat until combined, scraping the bowl to remove any dry patches. Divide the batter evenly among the pans.
- Bake about 20 minutes, until tops spring back and a toothpick comes out clean. Cool in pans 15 minutes, then transfer to racks to cool completely. Cakes can be wrapped and frozen; chilling or briefly freezing helps when assembling so the layers are less delicate.
To Make the Milk Chocolate Frosting:
- Beat the butter on medium speed until pale and fluffy, about 6 minutes. Reduce speed to low and add powdered sugar, cocoa, hot water, sour cream, vanilla, and salt. Beat until incorporated, then increase speed to medium and beat 2 more minutes.
- Add the melted chocolates and beat on medium until smooth, about 1 minute. Use immediately for best texture.
To Make the Peanut Butter Frosting:
- Combine powdered sugar, peanut butter, butter, vanilla, and salt in a mixer bowl. Mix on medium‑low until combined and the sugar is incorporated, scraping the bowl as needed.
- Add 2 tablespoons cream and beat on medium‑high until light, fluffy, and smooth. Add up to 2 more tablespoons of cream if necessary. Frosting can be made ahead and refrigerated; bring to room temperature before using.
To Assemble:
- Place one cake layer on a cake board and spread about half of the peanut butter frosting evenly to the edge. Top with a second layer and spread a generous cup of chocolate frosting.
- Repeat with the next layers, alternating peanut butter and chocolate frostings. Spread a thin crumb coat of chocolate frosting over the top and sides, then refrigerate 30 minutes to firm.
- After chilling, spread the remaining chocolate frosting smoothly over the cake. Decorate the top and base with peanut butter cups or other decorations. Store refrigerated up to 7 days; serve at room temperature for best flavor.
Recipe Notes
The banana cake is adapted from Bon Appétit, and the chocolate frosting is adapted from Sweetapolita. This was a large, celebratory cake that served about a dozen people; because it’s rich, smaller slices are satisfying and the cake stays moist for several days.
Measuring Tips
These recipes are developed using weight measurements; using a kitchen scale is recommended for best results. Volume measurements are provided, but weight yields the most consistent baking results.
Nutrition
Calories: 756 kcal | Carbohydrates: 69 g | Protein: 9 g | Fat: 52 g | Saturated Fat: 29 g | Cholesterol: 83 mg | Sodium: 328 mg | Potassium: 386 mg | Fiber: 5 g | Sugar: 48 g
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