Banana Cake with Chocolate Peanut Butter Frosting and Hazelnut Crunch is my idea of the perfect cake! We’ve got an incredibly moist banana cake, silky chocolate peanut butter frosting, and a sweet & salty hazelnut topping. It’s one of those irresistible combinations of flavors and textures that will leave you wanting more and more!
I can’t fully describe the magic of this banana cake. It all started over ten years ago with a trip to New York. My cousin bought a similar cake from Milk Bar for us to celebrate my aunt’s birthday, and I have not forgotten about it over a decade later. It’s one of those food memory moments where I still daydream about exactly where I was sitting, what my slice(s!!!) of cake looked like, and the TASTE of that delectably perfect cake. I may never get over it. Needless to say, this cake is inspired by that cake, and it’s every bit as delicious.
This banana cake starts with a simple, light, banana bread-esque base.
I could honestly stop right there, and just eat the banana cake part, because it’s that good. The banana cake on it’s own is what I’d call a banana “snacking cake”. It’s just the kind of 3pm snack you want with a hot cup of tea or coffee (iced coffee in my case).
The next two most important elements are the frosting and the hazelnut crunch!
The chocolate peanut butter frosting is exactly what it sounds like – simple chocolate frosting, a kiss of peanut butter flavor, and a little bit of salt to balance it all out.
The hazelnut crunch might be my favorite part. As fancy as it might sound, it couldn’t be easier to make. You essentially chop up some hazelnuts, and toast them in a pan in some coconut oil, brown sugar, maple syrup, and salt until the sugar melts, and the nuts become sticky, golden, and delish.
Pro tip: make extra – the hazelnut crunch is delicious in salads!
Here’s a quick rundown of how exactly to make this cake:
- Make the simple banana cake. All your usual ingredients – brown bananas, butter, eggs, brown sugar, maple syrup, vanilla, all purpose flout, cinnamon, baking powder, baking soda, and salt. I also add a little almond flour – I find it helps create a wonderfully moist crumb and adds to the overall flavor.
- Make your hazelnut crunch. Chopped hazelnuts, brown sugar, maple syrup, coconut oil, and salt get toasted together in a skillet until the sugar melts, and the nuts become sticky and golden.
- Make the chocolate peanut butter frosting. All the good things go into this frosting: butter, creamy peanut butter, powdered sugar, cocoa powder, vanilla, half & half, and salt.
- Assemble! Wait until the cake has completely cooled, frost it with the chocolate peanut butter frosting, and sprinkle with the hazelnut crunch. Finish it with flaky salt, cut it into squares, and devour.
If you love this cake, you will also love these recipes:
One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting
Maple Layer Cake
Lemon Pound Cake with Blueberry Glaze
My Favorite Simple Carrot Cake
Pear Chai Tahini Cake
Spiced Pear Cake with Brown Butter Buttercream and Chai Salted Caramel
Dark Chocolate Zucchini Cake
Brûléed Peanut Butter Banana Pie
Banana Cacao Coconut Smoothie
Blueberry Chia Jam Stuffed Oatmeal Banana Bread
Quinoa Flour Chocolate Chip Banana Bread
Flourless Chocolate Hazelnut Brownies
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Banana Cake with Chocolate Peanut Butter Frosting and Hazelnut Crunch
Banana Cake with Chocolate Peanut Butter Frosting and Hazelnut Crunch is my idea of the perfect cake! We've got an incredibly moist banana cake, silky chocolate peanut butter frosting, and a sweet & salty hazelnut topping. It's one of those irresistible combinations of flavors and textures that will leave you wanting more and more!
Ingredients
For the banana cake
- 1 1/4 cups all purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup salted butter, melted and cooled
- 1/3 cup pure maple syrup
- 1/2 cup light brown sugar, loosely packed
- 2 large eggs
- 3 medium overripe bananas, mashed (1 heaping cup)
- 2 teaspoons vanilla extract
For the chocolate peanut butter frosting
- 1/2 cup salted butter, softened to room temperature
- 1/2 cup creamy peanut butter
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened natural cocoa powder
- 1 teaspoon vanilla extract
- 4 tablespoons half & half
- 1/4 teaspoon salt
For the hazelnut crunch
- 1 teaspoon coconut oil
- 1/2 cup hazelnuts, coarsely chopped
- 1 tablespoon light brown sugar
- 2 teaspoons pure maple syrup
- 1/4 teaspoon salt
- flaky sea salt for finishing, plus extra to finish the cake
Instructions
Begin by making the cake. Preheat oven to 350℉. Line an 8x8 metal or glass baking dish with parchment. Spray lightly with cooking spray. Set aside.
In a medium mixing bowl, whisk together the all purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, maple syrup, brown sugar, eggs, mashed bananas, and vanilla until smooth and combined. Add the dry ingredients and mix with a rubber spatula until just combined. Pour batter into the prepared baking dish and bake for 30-35 minutes, or until top is golden brown, and a toothpick inserted in the center of the cake comes out clean. Let cool completely.
While the cake is baking, make the hazelnut crunch. Heat a medium skillet over medium heat and add the coconut oil. Once melted, add the chopped hazelnuts. Toast for 10-20 seconds, then add the brown sugar, maple syrup, and salt. Stir constantly, lowering the heat if needed, until brown sugar has melted and the nuts have become sticky and golden brown. Watch carefully, as they can burn quickly. Immediately remove them from the hot skillet, and place them on a piece of parchment paper on the countertop to cool. While they're still hot, sprinkle with a pinch or two of flaky sea salt.
Once you're ready to assemble the cake, make the frosting. Add the softened butter and the creamy peanut butter to the bowl of a stand mixer fitted with the paddle attachment. Beat for 2-3 minutes on medium-high speed, until light and fluffy. Lower the speed to medium, and gradually add the powdered sugar. Once incorporated, add the cocoa powder. Beat for 30 seconds or so, then add the vanilla. (It's okay if the frosting looks crumbly at this point - I promise it will come together! Add the half & half, one tablespoon at a time (you may not need all of it), and increase speed to medium-high. Beat for an additional 1-2 minutes. Add the salt and beat for 30 seconds on high speed or until combined and frosting is light and fluffy.
Frost the cooled cake with the frosting, using an offset spatula to create the frosting "swoop" pattern, if you wish. Sprinkle with the hazelnut crunch topping, and sprinkle with flaky sea salt to finish. Cut into squares and enjoy!
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