Chocolate Peanut Butter Banana Cake is a moist chocolate cake with homemade peanut butter swirl and roasted peanuts on top. The cake is super moist with a strong banana flavor and a hint of peanut butter. This cake has the best combination – Peanut butter, Chocolate, and Banana.
Certain foods just go better together. Sometimes it’s because the flavor combo is irresistible, like peanut butter and chocolate, and sometimes it’s because the nutritional profile of each food complements the other and makes the final dish even more nutritious. Earlier, I baked Chocolate peanut butter cake, and it’s a foolproof recipe. But, the addition of ripe bananas makes this cake moist and delicious.
Add on it’s a whole wheat cake recipe. Peanut butter and whole wheat bread are nutritious foods all by themselves. Peanut butter provides protein, heart-healthy mostly good fats, and is a good source of micronutrients including vitamin E, folate, and niacin. Whole wheat flour adds more nutrition, not to mention nutty and tasty flavor, to baked goods and other flour-based recipes.
When you’re baking with bananas, ripe bananas gives you a wide array of benefits. If the bananas are ripe, they’re much easier to mash and incorporate into the batter of the cakes, muffins and cupcakes. They’re also sweeter, as more of the starch has converted to sugar.
Recipes With Ripe Banana – Peanut Butter Banana Tea Time Cake, Banana Malpua, Whole Wheat Carrot Banana Cake, Dates Prunes Banana Cake, Eggless Whole Wheat Banana Walnut Dates, Banana blueberry smoothie , Creamy Avocado Banana Smoothie, Whole Wheat Banana Choco Cake.
Chocolate Peanut Butter Banana Cake | Tea Time Cake
This delicious cake is eggless and 100% made with whole wheat flour, with no butter required. Instead of butter, I used three ripe bananas which make this cake incredible moisture. While peanut butter gives it a richness that might just make this your new favorite cake recipe with peanuts and banana.
Ripe banana – 3 (small size)
Whole wheat flour – 1 & 1/2 cups
Cocoa powder – 1/4 cup
Brown sugar – 1/4 cup
Refined oil – 1/4 cup
Homemade peanut butter – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Roasted & crushed peanuts for toppings + 1/8 Cup Homemade peanut butter
A pinch of Himalayan pink salt
- Dry Ingredients – Sieve whole wheat flour, cocoa powder, baking soda, baking powder, salt, directly in the bowl.
- Wet Ingredients – In a mixer add bananas, brown sugar, oil, peanut butter and grind it into a smooth paste.
- Now mix wet and dry ingredients well. Put the batter into a greased pan. Sprinkle topping over batter and with help of spatula press nuts gently. Spread peanut butter with help of fork.
- Tab the pan on a countertop to release any large air bubbles.
- Put the pan into the preheated pressure cooker and bake it for 1 hour.
- When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
- Allow the cake to cool completely before slicing and enjoy.
- Adjust brown sugar according to your taste.
- Baking time may vary.
- If cake batter looks dry, add 2- 4 tbsp of milk.
- If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
- Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
- Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
- Baking Tin should be made of Aluminium.
- If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
- No gasket and whistle are needed. Remove them before baking.
- Don’t add water to the pressure cooker.
How to Bake In A Pressure Cooker?
- Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
- Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
- Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
- If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
- Eggless Pressure Cooker Cake is ready.