Banana Snack Cake with Peanut Butter and Chocolate Topping

I have 11 over ripe bananas in my freezer right now. I don’t know how it happened; I usually have like 3 or 4, But 11... Really! Sheesh.  I decided I better make something and quick, before they take over!

I found this tasty looking cake on Baking Bites. Really there is no point in me trying to describe it to you once you see it you will understand… it is just so good.

I mean anything topped with a layer of peanut butter and chocolate can’t be bad!

What you need,

1 ¾ cups all purpose flour

1 cup sugar
¾ tsp baking soda
½ tsp salt
¼ cup butter melted and cooled, this didn’t make it into the photo, and I forgot it in the microwave, NICE JEN!
3 small ripe bananas, mashed.  Approx. 1 cup
2/3 cup sour cream
1 tsp vanilla
¾ cup peanut butter
1 cup semi sweet chocolate chips

Preheat the oven to 350 degrees. Spray a 9 inch baking pan with non-stick spray.

In a large bowl whisk together the flour, sugar, baking soda and salt.

In a separate bowl, combine the melted butter, mashed bananas, sour cream and vanilla.  Pour banana mixture into the flour mixture and stir to combine. The batter will be quite stiff, if it seems a little dry, add in a heaping tablespoon more of sour cream, it worked for me. Pour into the prepared pan and smooth out the top.

Bake for 25-30 minutes until a cake tester comes out clean.

Let the cake cool for 10 minutes. Put the peanut butter in the microwave for 20 seconds to soften it a little, then pour it on top of the cake and spread it all over in a thin layer with an offset spatula or knife.  Ok, at this point it already looks amazing but just wait, it gets better!

Let the cake cool completely and the peanut butter set up. I put mine in the fridge to speed this process up. I am so impatient!

Once the cake is cool and the peanut butter is firm. Melt the chocolate chips in the microwave on medium heat until totally melted. Stir every 30 seconds or so.

Pour the chocolate over the peanut butter layer and spread out in a thin layer.

Stash it back in the fridge until the chocolate layer is firm.

Cut and eat and die!

At least now I am down to only 8 bananas in my freezer…

Jen

Recipe from Baking Bites