One-Bowl Peanut Butter Banana Snack Cake with Chocolate Chips

Why You’ll Love This Recipe

• One-bowl batter means minimal dishes and maximum ease.
• Super moist crumb from ripe bananas, with rich peanut butter flavor.
• Mini chocolate chips dot every bite for melty pops of chocolate.
• Quick peanut butter icing finishes it with a glossy, craveable drizzle.

Grocery List

• Produce: 2 very ripe bananas
• Dairy: 1 large egg; plain yogurt or sour cream; milk (for icing)
• Pantry: creamy peanut butter; light brown sugar; granulated sugar; all-purpose flour; baking powder; baking soda; fine salt; ground cinnamon (optional); vanilla extract; neutral oil; mini chocolate chips; powdered sugar; optional roasted peanuts; flaky sea salt

Full Ingredients

One-Bowl Snack Cake

• 2 very ripe bananas, mashed well (1 cup/240 g)
• 1/2 cup (130 g) creamy peanut butter (no-stir preferred)
• 1/2 cup (100 g) packed light brown sugar
• 2 tbsp (25 g) granulated sugar
• 1 large egg, at room temperature
• 1/4 cup (60 ml) neutral oil (such as canola or vegetable)
• 1/4 cup (60 g) plain yogurt or sour cream
• 2 tsp (10 ml) vanilla extract
• 1 1/2 cups (180 g) all-purpose flour
• 1 tsp (4 g) baking powder
• 1/2 tsp (3 g) baking soda
• 1/2 tsp (3 g) fine salt
• 1/2 tsp ground cinnamon (optional)

Add-Ins

• 1/2 cup (90 g) mini chocolate chips, plus 2 tbsp (20 g) for topping

Quick Peanut Butter Icing

• 1/3 cup (85 g) creamy peanut butter
• 3/4 cup (90 g) powdered sugar
• 2–4 tbsp (30–60 ml) milk (as needed for drizzling consistency)
• 1/2 tsp (2.5 ml) vanilla extract
• Pinch of fine salt

Optional Garnish

• 2 tbsp (20 g) chopped roasted peanuts
• Flaky sea salt, to taste

Step-by-Step Instructions

Step 1: Prep the pan and oven

Preheat the oven to 350°F (175°C) with a rack in the center. Line an 8-inch (20 cm) square metal baking pan with parchment paper, leaving a 1–2 inch overhang on two sides for easy lifting. Lightly grease exposed sides and parchment.

Step 2: Mash bananas and whisk in the wet ingredients

In a large mixing bowl, mash the bananas until mostly smooth (a few small lumps are okay). Add the brown sugar, granulated sugar, egg, peanut butter, oil, yogurt, and vanilla. Whisk until the mixture is smooth and cohesive. If your peanut butter is very firm, microwave it for 10–15 seconds to loosen before adding.

Step 3: Add the dry ingredients

Sprinkle the flour, baking powder, baking soda, salt, and cinnamon (if using) evenly over the wet mixture. Using a flexible spatula, fold just until no dry streaks of flour remain. Do not overmix; a few small lumps are fine.

Step 4: Fold in chocolate chips and pan the batter

Fold in 1/2 cup (90 g) mini chocolate chips. Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 2 tbsp (20 g) chips evenly over the surface.

Step 5: Bake

Bake on the center rack for 30 minutes, until the top is set and lightly golden, the center springs back to a gentle touch, and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Rotate the pan once at the 20-minute mark for even baking.

Step 6: Cool

Place the pan on a wire rack and cool for 15 minutes. Use the parchment overhang to lift the cake out of the pan and set it directly on the rack to finish cooling slightly while you make the icing.

Step 7: Make the icing and finish

In a small bowl, whisk together the peanut butter, powdered sugar, vanilla, pinch of salt, and 2 tbsp milk. Add more milk, a teaspoon at a time, until the icing is smooth and drizzleable. While the cake is still just warm, drizzle the icing over the top in sweeping lines or a crosshatch pattern. If you like, sprinkle with chopped roasted peanuts and a pinch of flaky sea salt. Let the icing set for about 10 minutes, then slice into 16 squares and serve.

Pro Tips

• Measure by weight for best results, especially flour and peanut butter.
• Use very ripe bananas (heavily speckled or mostly brown) for maximum moisture and flavor.
• Reserve a little chocolate for the top to ensure every square looks studded with chips.
• Line the pan with a parchment sling for clean removal and neat slices.
• If using natural peanut butter, stir it thoroughly until completely emulsified before measuring.

Variations

• PB&J Swirl: Dollop 2–3 tbsp seedless raspberry or strawberry jam over the batter and swirl with a knife before baking.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. Mix just until combined; bake time remains similar.
• Dairy-Free/Vegan: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes), use dairy-free yogurt and milk, and choose dairy-free chocolate chips.

Storage & Make-Ahead

Store the cooled, iced cake tightly covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze slices (well-wrapped) for up to 2 months; thaw at room temperature. To make ahead, bake the cake a day in advance, wrap and store at room temperature, then glaze shortly before serving.

Nutrition (per serving)

Approximate per square (1/16th): 250 calories; 13 g fat; 31 g carbohydrates; 5 g protein; 2 g fiber; 170 mg sodium; 17 g total sugars.