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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!

Course Dessert, Dessert/Snack, Snack
Keyword banana cake, banana cake recipe, banana crunch cake, banana snack cake, best banana cake, chocolate peanut butter frosting, easy banana cake, hazelnut cake, hazelnut crunch, moist banana cake
Prep Time 20 minutes
Cook Time 35 minutes
Servings 9
Author Molly | Spices in My DNA

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

  1. 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.

  2. In a medium mixing bowl, whisk together the all purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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!