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Chocolate Peanut-Butter Banana Cake

You know what? You should never feel guilty about eating cake, especially when it’s warm out of the oven.

The peanut butter and banana make it, um, healthy! Actually, you know what? You should never feel guilty about eating cake, especially when it’s warm out of the oven.

Recipe from: A Man, A Pan, A Plan: 100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now! 

Photography by: Mitch Mandel.

Reprinted from A Man, A Pan, A Plan by Paul Kita. Copyright ©2017 by Paul Kita. By permission of Rodale Books, a division of Penguin Random House LLC. Available wherever books are sold.


Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 6-8 servings
Difficulty: Easy

INGREDIENTS

  • ½ stuck butter
  • 1 cup flour
  • ¾ cup sugar
  • 3 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup peanut butter
  • 2 bananas, sliced

DIRECTIONS

  1. Preheat your oven to 350°F. In a large, Swiss Diamond Nonstick Fry Pan over low heat, melt the butter. As the butter melts, in a large bowl, add the flour, sugar, cocoa powder, and baking soda. Mix well.
  2. Then stir in the buttermilk, egg, vanilla, and the melted butter, leaving enough in the pan to lightly coat the surface.
  3. Pour the batter into the pan and transfer to the oven. Bake until a toothpick inserted into the center emerges clean, about 30 minutes.
  4. Wearing an oven mitt, carefully remove the pan and place it on a heatproof surface. Using a fish spatula, transfer the cake to a serving platter.
  5. Top with peanut butter and banana slices.