Peanut Butter Chocolate Chip Banana Cake

By Eat More Chocolate Team      

April 23, 2015

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This oatmeal banana cake has chocolate chips and a peanut butter frosting that will have you going back for another piece.

  • Prep: 25 mins
  • Cook: 30 mins
  • 25 mins

    30 mins

    55 mins

  • Yields: 24 Servings


Cream the coconut oil and sugars. Add the eggs, vanilla, and bananas. Beat until creamy.

Place the oats in a blender or food processor and pulse into oat flour. It's ok if it still has chunks of oats. Sift together the salt, baking soda, cinnamon, flour, and oat flour.

Add the dry ingredients alternately with the buttermilk. Beating after each addition. Do not over beat. Stir in the chocolate chips by hand. Pour the batter into a greased 9x13 pan.

Bake at 350 degrees for 30-35 minutes. Test the cake with a toothpick. When it comes out mostly clean, the cake is done. Let cool completely on a wire rack.

Cream together the butter, coconut oil, and vanilla. Add the peanut butter, salt, whipping cream, and honey and cream again.

Slowly add the powdered sugar. Beat until light and fluffy. Frost the cooled cake. Cut into 24 squares and top with sprinkles if desired.


For the Banana Cake

1/2 cup coconut oil, softened

3/4 cup sugar

3/4 cup brown sugar

2 eggs

3 brown bananas, mashed

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 1/2 cups flour

1 cup rolled oats

1/2 cup buttermilk

1 cup miniature chocolate chips

For the Peanut Butter Frosting

1/4 cup butter, softened

1/4 cup coconut oil, softened

1 teaspoon vanilla

1/2 cup peanut butter

pinch of salt

3 Tablespoons whipping cream

3 Tablespoons honey

2 cups powdered sugar