Chocolate-Peanut Butter-Banana Cake

You should never feel guilty about eating cake.

October 10, 2017
Mitch Mandel

Adapted from Paul Kita's new cookbook, A Man, A Pan, A Plan: 100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now!

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.

Chocolate-Peanut Butter-Banana Cake
(Feeds: 8)


  • 1/2 stick butter

  • 1 cup flour

  • 3/4 cup sugar

  • 3 Tablespoons unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1 cup buttermilk 

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/2 cup peanut butter

  • 2 bananas, sliced


1. Preheat your oven to 350°F. In a large, nonstick, oven-safe 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. Then stir in the buttermilk, egg, vanilla, and the melted butter, leaving enough in the pan to lightly coat the surface.

2. Pour the batter into the pan and transfer to the oven. Bake until a toothpick inserted into the center emerges clean, about 30 minutes. 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. Top with peanut butter and banana slices.