Description
This Chocolate Peanut Butter Banana Streusel Cake 2.0 is a super moist and delicious dessert combining rich dark chocolate, ripe bananas, and creamy peanut butter topped with a crumbly streusel. Enhanced with a homemade peanut butter that’s easy to make and full of flavor, this cake comes in both large and mini loaf versions, perfect for slicing or freezing for later enjoyment.
Ingredients
Scale
Streusel/Crumble:
- 200g butter
- 200g sugar
- 300g flour
- 1g salt
- 1 tsp vanilla paste
Chocolate Peanut Butter Banana Cake:
- 80g water
- 110g butter
- 115g dark chocolate (e.g. Maracaibo 65% or Cailler Dark 64%)
- 130g flour
- 9g baking powder
- 40g cocoa powder (Cailler)
- 5g salt
- 220g sugar
- 100g eggs (about 2 pieces)
- 50g sunflower oil
- 50ml milk
- 100g ripe bananas, smashed
- 40g peanut butter (homemade or bought)
- 2 ripe bananas, sliced (for topping)
Homemade Peanut Butter:
- 200g salted peanuts
- 90g sugar
- 108g glucose syrup
- 75g water
- 2g Maldon sea salt
Instructions
- Prepare Streusel: In a bowl, combine butter, sugar, flour, salt, and vanilla paste. Using a paddle attachment mixer or by hand, mix until a crumbly texture forms, ensuring not to overwork the dough to avoid turning it into a solid mass. Set aside or freeze leftovers.
- Melt Chocolate Mixture: In a heatproof bowl, mix water, butter, and dark chocolate. Melt together over a bain-marie until smooth. Remove from heat and transfer to your mixer bowl.
- Mix Dry Ingredients: In a separate bowl, sift together flour, salt, baking powder, and cocoa powder. Set aside.
- Combine Wet Ingredients: In another bowl, lightly mix milk and sunflower oil.
- Mix Cake Batter: With the paddle attachment on medium speed, add sugar to the melted chocolate mixture and mix well. Add eggs one at a time, mixing thoroughly after each. Gradually add the dry ingredients and milk-oil mixture, scraping down sides to prevent lumps. Stir in mashed bananas and peanut butter until fully incorporated and batter is smooth.
- Assemble Cake: Pour batter into prepared molds. Arrange sliced bananas on top, pressing slightly into the batter. Evenly sprinkle the streusel topping over everything.
- Bake: Place in preheated oven at 175°C (347°F) and bake for 40-45 minutes. Test doneness with a skewer; it should come out clean when inserted.
- Cool and Drizzle: Allow cake to cool completely before drizzling generously with peanut butter. Serve and enjoy.
- Make Homemade Peanut Butter: Bring sugar, glucose syrup, and water to a boil and simmer for 30 seconds. Pour syrup over peanuts and let soak for 2 hours. Drain peanuts and spread on a baking sheet lined with Silpat or parchment. Bake at 160°C (320°F) for 15-20 minutes until golden and caramelized. Cool completely. Process in a food processor with Maldon sea salt until smooth. Store in an airtight container in the fridge. Warm before using for a softer consistency.
Notes
- You can make this cake as a large loaf or as mini loaf cakes, which are convenient for freezing and have more streusel and peanut butter per serving.
- Keep an eye while mixing streusel to avoid overmixing.
- The homemade peanut butter is optional but adds exceptional flavor and texture.
- Use ripe bananas for best moisture and sweetness in the cake.
- The cake can be tested for doneness by a skewer inserted in the center; it should come out clean.
- Store leftover cake in an airtight container at room temperature for up to 3 days or freeze mini loaves for longer storage.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: chocolate banana cake, peanut butter cake, streusel cake, homemade peanut butter, banana dessert, chocolate dessert
