Banana Cake with Peanut Butter Chantilly is a lighter take on banana bread, speckled with bittersweet chocolate and topped with peanut butter white chocolate chantilly.
Happy Friday! I planned to share this Banana Cake with Peanut Butter Chantilly earlier in the week but life — and current events — kept me distracted. Still, a slice of cake is a simple way to bring a little joy, so here it is.
Whether you favor banana bread or a lighter cake, this recipe offers the same comforting banana flavor in a more tender, cake-like crumb. The cake is studded with dark chocolate chips and finished with a silky peanut butter white chocolate chantilly that keeps the overall result airy rather than heavy.
I love banana bread — it’s comfort food — but when you want something lighter, banana cake is a wonderful alternative. This version is baked in a single tart pan for a simple presentation, but the batter also works well in layer cakes for special occasions.
This cake browns beautifully thanks to a small trick: instead of flouring the pan after buttering it, dust the buttered pan with granulated sugar. The sugar helps create a subtle caramelized edge and a delicate, crisp exterior that contrasts nicely with the soft interior. I first saw this technique years ago and it’s great for getting a richer color without overbaking.
For the topping I wanted something lighter than buttercream, so I made a quick chantilly by folding together whipped cream, creamy peanut butter and melted white chocolate. I piped small rounds of the chantilly across the cake and finished with shaved chocolate and crisp pearls for texture and visual appeal.
In short, Banana Cake with Peanut Butter Chantilly is a delightful balance of tender cake, pockets of bittersweet chocolate, and a fluffy peanut butter-chocolate chantilly. Enjoy a slice and keep smiling!
Banana Cake with Peanut Butter Chantilly
Ingredients
- 320 grams cake flour
- 4 grams baking soda
- 2 grams baking powder
- 3 grams salt
- 300 grams mashed bananas I used 3 large bananas
- 61 grams buttermilk
- 5 grams pure vanilla bean paste
- 114 grams browned butter
- 285 grams granulated sugar
- 2 large eggs
- 100 grams dark chocolate chips
- 250 grams coconut cream or 355 whipping cream
- 100 grams creamy peanut butter
- 75 grams melted white chocolate
- shaved chocolate
- crisp pearls
Method
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Preheat oven to 350ºF (180ºC).
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Brush butter on the bottom and sides of a 9-inch tart pan, then dust with a tablespoon of granulated sugar, tapping out any excess. Place the prepared pan on a sheet pan.
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Whisk together cake flour, baking soda, baking powder, and salt in a medium bowl.
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In a separate bowl combine mashed bananas, buttermilk, and vanilla.
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Cream the browned butter and granulated sugar in a stand mixer fitted with the paddle attachment until light and fluffy.
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Add the eggs one at a time, beating between additions and scraping the bowl as needed.
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Add the dry mixture in thirds, alternating with the banana mixture (start with 1/3 dry, then half of the banana mixture, repeat and finish with the dry). Mix until just combined.
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Fold in the dark chocolate chips.
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Transfer the batter to the prepared pan and smooth the top with an offset spatula.
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Bake 25–30 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan on a wire rack for 10–15 minutes, then invert onto a rack to cool completely if serving right away. To store for later, wrap the still-warm cake tightly in plastic wrap and foil, then freeze.
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Gently heat the peanut butter to soften it, then combine with the melted white chocolate until smooth.
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Whip the cream (or chilled coconut cream) to soft peaks.
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Fold the peanut butter–white chocolate mixture into the whipped cream until uniform and smooth.
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Fit a plain round piping tip to a bag and fill it with the chantilly.
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Pipe small kisses evenly over the cooled cake, then finish with shaved chocolate and crisp pearls for texture and contrast.
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