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Chunky Monkey Banana Bread Snack Cake

A delightful snack cake melding ripe bananas with peanut butter and chocolate, offering a moist and crumbly texture perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Overripe bananas are best for sweetness and moisture.
  • 1/2 cup creamy peanut butter Can substitute with almond or sunflower butter.
  • 1/3 cup melted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts Optional ingredient.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 inch baking pan or line it with parchment paper.
  3. In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the creamy peanut butter, melted butter, and sugar until well combined.
  4. Incorporate the eggs one at a time, ensuring they are fully blended before adding the vanilla extract.
  5. In a separate bowl, whisk together the baking soda and all-purpose flour until evenly distributed.
  6. Gradually add the dry mixture into the wet ingredients and stir until just combined.
  7. Gently fold in the chocolate chips and walnuts (if using).
  8. Pour the batter into the prepared baking pan and spread it evenly.
Baking and Cooling
  1. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  2. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Wrapped in plastic wrap, the snack cake can be stored in the refrigerator for up to 4 days. For longer storage, freeze sliced pieces in an airtight container for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave for 15-20 seconds.