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Dessert has never looked so delicious until last night. Though the combination of peanut butter and banana may sound odd to some, they actually pair in a wonderful manner. Since I have quite a few followers who do not follow a plant-based lifestyle, I have decided to continue incorporating regular recipes into my posts. I feel this will give my work an equal balance along with variety. Thank you each for your continued support!

With this being said, the recipe is rather easy to make with a moist texture. Personally, it reminds me of the perfect Sunday evening dessert. Simple yet flavorful. If you are looking for something fun and different to try; look no further! This cake will have you smiling from ear-to-ear!

Peanut Butter Banana Cake


  • 3 very ripe bananas
  • 3 eggs at room temperature
  • 3/4 cup melted and cooled coconut oil plus more for the pan
  • 1/2 cup plain Greek yogurt
  • 1/3 cup creamy peanut butter
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder


  • 1 8ounce package cream cheese, at room temperature
  • 1/4 cup 1/2 stick unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 teaspoon kosher salt
  • 1 cup powdered sugar
  • 1/4 cup mini chocolate chips


Step One: Preheat the oven to 350 degrees F. Lightly brush the inside of 2 – 9 inch round baking dishes with coconut oil and line the bottom with parchment paper.

Step Two: In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the eggs and whisk until smooth. Whisk in the coconut oil, yogurt, peanut butter, sugar, salt and vanilla until smooth and incorporated. Add the flour, baking soda and baking powder. Use a rubber spatula to stir until combined being careful not to over mix.

Step Three: Divide the batter among the 2 prepared pans and bake for 25 to 30 minutes or until firm to the touch and a toothpick inserted in the center comes out only a few crumbs. Allow to cool for 30 minutes in the pan. Unmold the cakes and allow them to cool completely on a wire rack.

Step Four: In a medium bowl combine the cream cheese, butter, peanut butter and salt. Using a hand held mixer, beat on medium speed until light and fluffy. Add the powdered sugar and slowly beat again, increasing the speed as the sugar gets incorporated.

Step Five: Place one of the cooled cakes, top side down, on a serving plate. Place 1/3 of the frosting on the cake. Using an offset spatula, spread the frosting almost to the edge of the cake. Place the other layer, top side down, on the frosting. Dollop the remaining frosting in the center of the top layer. Using the offset spatula, slowly work the frosting over the top and down the sides of the cake until the cake is evenly covered. Sprinkle the top with the mini chips. Refrigerate for at least 2 hours before slicing and serving.

Personal Notes: In order to make this cake vegan simply replace the all-purpose flour for wheat flour. Replace the regular butter with Earth Balance butter. Switch the cream cheese for vegan cream cheese (Daiya is recommended) and switch the regular yogurt for vegan yogurt (Anita’s). Hope this helps some!

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5 thoughts on “Peanut Butter Banana Cake

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